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
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.
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.
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.
Serve meatballs in and around bread shell, garnished (if desired) with green pepper rings and cherry tomatoes.