Meat Ball and Rice Casserole
|Uncooked regular rice||1 Cup (16 tbs)|
|Canned tomatoes||1 3⁄4 Ounce (1 Large Can)|
|Salt||1 1⁄2 Teaspoon|
|Dried rosemary/2 sprigs fresh rosemary||1⁄2 Teaspoon, dried|
|Crumbled dried sage/1 sprig fresh sage||1⁄4 Teaspoon|
|Ground beef||1 Pound|
|Egg||1 , slightly beaten|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Combine rice, broken-up tomatoes, shortening, salt, rosemary, and sage in top of double boiler.
Heat to boiling point, stirring occasionally, then cover and cook over boiling water until rice is done, about 25 minutes.
Meanwhile, mix together ground beef, salt, pepper, savory, egg, bread crumbs, and milk.
Form into balls about the size of golf balls.
Fry in melted shortening until brown on all sides.
Turn rice into greased 2-quart casserole, place meat balls on top, and sprinkle with cheese.
Bake, uncovered, in a moderate oven (350°) for 20 minutes.
Makes 8 servings with 3 meat balls apiece.