Gluten free, Lactose free, Nut free
- 2.5 lbs chopped beef
- 2 tablespoons soy sauce (gluten-free)
- 2 cloves garlic, crushed
- 1 cup rice
- 1 egg
- 24 oz. jar tomato puree
Preheat oven to 350°F. Combine ground beef, rice, egg, garlic and soy sauce.
Make into meatballs (I use about 1/2 cup per meatball) and place in a single layer in a large casserole dish.
Pour tomato puree over meat, rinse the jar with 1.5 cups of water and add this to the dish too.
Cover with casserole lid and bake for 1 1/2 hours. Check to see if the sauce needs more water about 1 hour into cooking.
Serve with yummy creamy mashed potatoes and peas.
- Prepare the meatballs beforehand, cover with plastic wrap and store in the fridge.
- Pour the tomato puree just before baking.