Meatball dinner
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | Egg | |
| 1 | small | Onion; chopped (1/4 c) |
| ⅓ | cup | Dry bread crumbs |
| ¼ | cup | Milk |
| ¾ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Worcestershire sauce |
| 1 | can | Cream of mushroom soup |
| (10 3/4 oz) | ||
| ¾ | cup | Milk |
| 1 | pack | Frozen mixed vegetables |
| (10 oz) | ||
Directions
Mix all ingredients. Shape mizture by tablespoonsful into 1½-inch balls. (For ease of shaping meatballs, occasionally wet hands with cold water.)
To cook in skillet: Heat 1 tablespoon salad oil in large skillet; cook meatballs over medium heat until brown, about 20 minutes. Drain off fat.
To cook in oven: Place meatballs in lightly greased baking pay, 13x9x2 or 15x10x1 inch; bake uncovered in 400F oven until light brown, about 20 minutes. Drain off fat.
Mix soup and milk in large skillet. Stir in vegetables; heat to boiling. Reduce heat; cover and simmer until vegetables are tender, about 10 minutes. Add cooked meatballs; heat through.
Submitted By LAWRENCE KELLIE On 11-19-94
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