Smothered meatballs

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

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