Pour a small amount of tomato juice in a large stock pot.
Toast the heel of bread and grind it into crumbs (you can use a food processor, or you can put it in a ziploc bag and crush it).
In a large mixing bowl, mix by hand the ground beef, 1 egg, bread crumbs, and spices (to taste).
Roll into walnut-sized balls and place in stock pot.
Pour remaining tomato juice over the meatballs.
Simmer on medium-low for one hour until meatballs are done.
Separate from gravy and let gravy set up for about 30 minutes.
Serving
Suggestions
Serve with mashed potatoes and corn.
Originally Submitted
4/22/2009
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