When I was a kid, I thought meatball casserole was a way to ruin delicious meatballs. So, rather than being excited, I was always disappointed to see meatballs cooked that way: juicy with mushy tomatoes and peppers. But years have passed, and now I agree with Aaron; meatball casserole is the best way to have meatballs--except for grilled meatballs.
2 potatoes, cut in rounds
1 belle pepper or 4-6 banana peppers, cut in big pieces
2 tomatoes, cut in rounds
2 tomatoes, grated
1 cup hot water
2 tbsp olive oil or butter
2 cloves of garlic, thinly sliced
for meatball
1 lb ground meat
1-2 slices of stale bread
2 eggs
1 tsp cumin
1/2 tsp ground black pepper
1/2 tsp oregano leaves
1/2 tsp salt
1 big clove of garlic, minced
1 onion, grated or finely chopped
1/3 cup chopped fresh parsley
-Put all the ingredients for meatball in a bowl and mix well. Make round meatballs.
-In an oven dish, place meatballs, potatoes, and peppers one after the other. Put tomato slices on top and sprinkle sliced garlic. Pour grated tomatoes, hot water, and oil or butter. (Or you can put the potato slice. Place meatball on potato slice, tomato slice on meatball, and piece of green pepper on tomato. You'll have a great tower. Pour grated tomatoes, garlic, and hot water.)
-Sprinkle red pepper flakes or black pepper on top.
-First let it boil on the stove for a couple of minutes, then bake it at 400F for 25-30 minutes.
-Meatball casserole goes well with rice and bread.
