|Salt & pepper|
To each pound of ground beef, add ¼ cup moist bread crumbs, 1 egg, 1 tablespoon Parmesan cheese, and salt and pepper. Mix all ingredients together thoroughly.
Shape into balls about the size of a quarter. Heat a minimum amount of oil in a heavy pan and fry the meatballs until they are brown. Cover the meatballs with the following: : 1 can Cream of Mushroom Soup : 1 can water
: 1 tablespoon white cooking wine (Double, triple, etc., according to the pounds of meat you use.)
Simmer until gravy is thickened.
Serve plain or with buttered noodles or rice.
Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl
Random recipe of the day