Smothered meatballs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | Bread, torn |
| 1¼ | cup | Milk, divided |
| 2 | 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 |
| Soup, undiluted | ||
Directions
"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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