Ingredients: • 1 lb ground beef • 1 1/2 cup uncooked white rice • 1 teaspoon dried onions • 1…
Ingredients: • 1 lb ground beef • 1 1/2 cup uncooked white rice • 1 teaspoon dried onions • 1 teaspoon salt • 1 teaspoon Italian seasoning • 1 (14.5 oz) can diced tomatoes or 1 lb fresh tomatoes, chopped • 2 cups beef broth
Directions: • Preheat the oven to 350 degrees F. • Put the ground beef into a mixing bowl. • Measure 1/2 cup of the rice and put it in with the meat. • Add the seasoning and mix well. • Mix it all together with your clean hands. • Form the mixture into 8 golf ball-size balls. • In a large casserole dish, add the remaining rice and dried onion. • Stir together diced tomatoes and beef broth. • Top the rice with the meatballs. •Pour tomato mixture over meatballs . • Cover the dish tightly with foil and bake for about 1 hour. • Stir in more beef broth if the sauce becomes too dry.
Kabanosy is a long, thin, dry pork sausage that originated in Poland. It’s also known as cabanossi or kabana. The name comes from the nickname “kabanek” given to a young fat pig in the Eastern parts of XIX Poland, known today as Lithuania. Kabanosy is smoky in flavor and can be soft or very dry in texture depending on freshness. It’s a popular dried sausage in Central and Eastern Europe, typically eaten as a snack. Kabanosy is ready to eat as it is, but its full flavors will really come through when cooked. It’s great for a quick snack or as an appetizer, with cheese and crackers.
200 years ago, Elector Karl Theodor brought his own butcher to Bavaria. The latter created a special minced meat from finely chopped pork, which was baked in a bread pan. You might think that this minced meat contains liver (translated from German Leber – liver), but this is not so. The name comes from the old German word “lab”, which means loaf, and “kasi”, which means a thick, dense mass. You can eat it hot or cold on a piece of bread or with a side of egg salad.