Yield: 6 servings
Measure | Ingredient |
---|---|
2 slices | Bread, torn |
1¼ cup | Milk, divided |
2 \N | Eggs, beaten |
1 teaspoon | Salt |
½ teaspoon | Poultry seasoning |
½ teaspoon | Pepper |
1 medium | Onion, finely chopped |
1 pounds | Ground beef |
2 tablespoons | Cooking oil |
10¾ ounce | Can condensed cream of mushroom |
\N \N | Soup, undiluted |
"Smothered meatballs is a boyhood favorite and still wins raves today." - Jerry Minerich
In a bowl, soak bread in ¼ cup of milk for 2 minutes. Add eggs, seasonings, onion; mix well. Stir in beef; shape into 1" balls. In a skillet, brown meatballs in oil; drain. Combine soup and the remaining milk; pour over meatballs. Stir until the sauce is heated.
Pour into a 1½ quart baking dish. Bake, uncovered, at 350 degrees for 25 minutes or until hot and bubbly.
From: "Taste of Home" Magazine, April/May 1995