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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I can still remember Mother making this delicious recipe in an old iron skillet on her wood-burning stove years ago. It's such wonderful family fare, we still enjoy warming up with it on cold winter nights! Ingredients:
1 egg |
1/2 cup milk |
3/4 cup dry bread crumbs |
3/4 cup finely chopped onion |
1 teaspoon worcestershire sauce |
1 teaspoon salt |
1/2 to 3/4 teaspoon ground allspice |
1/4 teaspoon pepper |
1-1/2 pounds ground turkey or beef |
3/4 pound ground pork |
1 tablespoon vegetable oil |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup water |
hot cooked noodles |
Directions:
1. In a bowl, combine the first eight ingredients. Crumble meat over mixture; mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil in small batches over medium heat; drain.
2. Place meatballs in a greased 2-qt. baking dish. Combine the soup and water; pour over the meatballs. Bake, uncovered, at 350° for about 40-45 minutes or until a thermometer reads 160°. Serve over egg noodles. Yield: 10 servings.
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