Yield: 6 servings
|2 slices||Bread, torn|
|1¼ cup||Milk, divided|
|2 \N||Eggs, beaten|
|½ teaspoon||Poultry seasoning|
|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