Green Peppers with Meat Balls

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound lean beef, ground
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon celery salt
  • 3 tablespoons all-purpose flour
  • 2 tablespoons shortening
  • 4 cups sliced green peppers
  • 1 cup onion rings
  • 1 garlic clove, finely minced
  • 2 cups Beef Stock
  • 2 tablespoons cold water


    1. Combine the beef with the salt, pepper and celery salt. Shape into one-and-one-half-inch balls. Roll in two tablespoons of the flour and brown in the shortening.

    2. Add the green peppers, onion rings and garlic and brown lightly. Add the stock, cover, and cook slowly for about fifteen minutes, until tender.

    3. Mix the remaining flour with the cold water to form a smooth paste. Add to the pan and cook until the gravy is medium thick. Serve hot.