Salton RSB-1056 Instruction Booklet page 10

Chili Meatball Supper
6 cups (1.5 L)
6 large
6 cans
6 cans
4 cans
2 cans
1/4 cup (60 ml)
6
2 tbsp.
144
Combine onion, green pepper, kidney beans, tomatoes, corn (undrained),
tomato sauce, chili powder, bay leaves and salt. Bring to boiling. Stir in
meatballs. Cover and simmer until meatballs are heated through,
approximately 45 minutes. Stir occasionally during cooking.
Oven-Baked Meatballs
6
1/2 cup (125 ml)
6 cups (1500 ml)
1 cup (250 ml)
4 tsp. (20 ml)
6 lbs. (2.7 kgs.)
Combine eggs and milk in a large bowl. Stir in crumbs, onion and salt. Add
meat; mix well. Chill. Shape meat into 1" (2.5 cm) balls. Makes about 144.
Heat roaster to 375° F (190°C). Bake meatballs in a single layer in the
Cooking Pan, until cooked through. Cool. Package in freezer bags and place
in the freezer.
Onions, chopped
Green peppers, chopped
Kidney beans, drained 15 oz./ 454 ml. each
Tomatoes, diced, 16 oz. / 480 ml. each
Whole kernel corn, 12 oz. / 360 ml. each
Tomato sauce, 15 oz. / 454 ml. each
Chili powder
Bay leaves
Salt
Meatballs (see recipe below)
Eggs, beaten
Milk
Bread crumbs
Onion, finely chopped
Salt
Ground beef
10