Italian Meatballs in a Basket
  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 cup 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.