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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Cooking isn't one of my strong points. But this recipe is one my husband frequently requests. Basil and parsley give a distinct fresh flavor. - Marilyn Coupland, Portage la Prairie, Manitoba Ingredients:
1 egg |
1/4 cup dry bread crumbs |
1/4 cup finely chopped onion |
1 tablespoon dried basil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 pound ground beef |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup water |
2 tablespoons minced fresh parsley |
Directions:
1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
2. In a large skillet, cook meatballs in batches until browned on all sides and a meat thermometer reads 160°; drain. Stir in the remaining ingredients. Cover and simmer for 20 minutes or until heated through, stirring occasionally. Yield: 16 meatballs.
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