Italian Meatballs In A Basket

1 pound beef
1 egg, large
1/4 cup onion, chopped
1/3 cup bread crumbs, dry
1/4 cup milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon worchestershire sauce
1/2 tablespoon olive oil
1/2 medium green pepper, chopped
1/2 medium onion, chopped
8 ounces canned stewed tomatoes
1/4 teaspoon basil
1/8 teaspoon thyme
1 tablespoon unbleached flour
1/2 round loaf italian bread
1/8 cup butter, melted
1/8 cup parmesan cheese, grated

For Garnish

Green pepper rings
Cherry Tomatoes
  1. Mix the bread crumbs with the milk; let set five minutes. Add ground beef, egg, onion, salt, pepper and Worcestershire sauce; mix thoroughly. Shape into balls and saute over medium heat until browned, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally.
  2. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes. Combine reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick.
  3. Meanwhile, slice off the top of the bread loaf and scoop out the inside. (Reserve for bread crumbs or other use.) Shell should be about 1 inch thick. Brush inside and out with melted butter, and sprinkle with parmesan cheese. Bake on a foil-lined sheet at 400° for 10 minutes.
  4. Serve meatballs in and around bread shell, garnished (if desired) with green pepper rings and cherry tomatoes.