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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A neighbor shared this recipe with me at a block party back in the '60s. It's been a favorite of my family's and is easy to fix for a large group. Ingredients:
2 eggs, lightly beaten |
1 medium onion, chopped |
2 teaspoons ground mustard |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon poultry seasoning |
1/3 cup cornmeal |
3/4 cup milk |
2 pounds ground turkey or beef |
3 tablespoons vegetable oil |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1-1/2 cups water |
Directions:
1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 2-in. balls. In a large skillet, brown meatballs in batches in oil over medium-high heat.
2. Place in a 2-qt. baking dish. Combine soup and water; pour over meatballs. Bake, uncovered, at 350° for 45-50 minutes or until a meat thermometer inserted in meatballs reads 160&edg;. Yield: 8 servings.
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