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Spanish Meatballs

From Judy Meissner's binder

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  • Meatballs: 1 lb ground veal
  • 1 cup bread crumbs
  • chopped onion
  • chopped green pepper
  • 1 tsp salt
  • 1 well-beaten egg. Sauce (double for rice): 1 can tomato soup
  • 1 beef bouillon cube
  • 1 can boiling water
  • corn starch
What you need
  1. Mix the meatball ingredients and brown in Crisco.
  2. Pour the sauce over and simmer 30 min.
  3. Thicken the sauce with corn starch.
  4. Serve with rice.
Steps — tap one to keep your place

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

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