Lattice Topped Meatball Bake
|Soft bread cubes||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Ground beef||1 Pound|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Green pepper strips||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Canned tomatoes||1 Pound (1 Can)|
|One crust pastry||1|
Soak bread cubes in milk; mix in meat, 1/2 cup onion, the salt, and thyme.
Form into twenty-five to thirty 1/2 balls and brown in small amount of hot fat.
Add green pepper, celery, 1/2 cup onion, and garlic; cook and stir until tender.
Drain excess fat from skillet.
Add tomatoes and meatballs; heat through.
Pour into baking dish, 11 1/2 x 7 1/2 x 1 1/2".
Heat oven to 425°.
Roll pastry 1/8" thick; cut into 1" strips.
Arrange crisscross over top of casserole, trimming strips at edge of dish.
Place another strip of pastry around inside edge of dish; lightly press to seal.
Bake 35 to 40 min., or until pastry is nicely browned.