Ruth's veal-bacon balls

Yield: 4 Servings

Measure Ingredient
1½ pounds Veal, Ground
¼ pounds Bacon -- lean, ground
1 can Cream Of Mushroom Soup
¼ can Water, Or Less -- to dilute
\N \N Soup
\N \N Pepper -- to taste

1. Blend ground meats with a little pepper, form into meatballs. Fry gently in an ungreased skillet until well browned. Drain fat.

2. Dilute soup slightly with water. Add to pan with meatballs. Cover, and simmer for about 20 minutes.

Serve with rice, or mashed potatoes.

Recipe By : Ruth Moravec

From: Date: 05/27 File

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