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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The combination of tender meatballs plus potatoes, carrots and pearl onions in a golden gravy really hit the spot on chilly days after we'd worked up an appetite doing our morning chores. Mom served it with pride for Saturday dinners when I was growing up on the farm. Ingredients:
1 egg, beaten |
1 cup soft bread crumbs |
1/4 cup finely chopped onion |
1 teaspoon salt |
1 teaspoon dried marjoram |
1/2 teaspoon dried thyme |
1-1/2 pounds ground turkey or beef |
2 tablespoons canola oil |
2 cans (14-1/2 ounces each) beef broth |
2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted |
4 medium potatoes, peeled and quartered |
4 medium carrots, cut into chunks |
1 jar (16 ounces) whole pearl onions, drained |
1/4 cup minced fresh parsley |
Directions:
1. In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef and mix well. Shape into 48 meatballs.
2. In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer for 30 minutes or until the vegetables are tender. Sprinkle with parsley. Yield: 8 servings.
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