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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is one of my most loved, old recipes from my mother. I like to serve it over egg noodles. Ingredients:
1 egg, lightly beaten |
1/2 cup soft bread crumbs |
2 tablespoons chopped onion |
1/2 teaspoon celery salt |
1/4 teaspoon dried marjoram |
1/8 teaspoon garlic salt |
1/8 teaspoon pepper |
1 pound ground beef |
2 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon canola oil |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
3/4 cup water |
1/3 cup sour cream |
hot cooked egg noodles |
Directions:
1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
2. Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally.
3. Stir in sour cream; heat through (do not boil). Serve with noodles. Yield: 4 servings.
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