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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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A tender meatball served over buttered parsley noodles,with a delicious gravy. Ingredients:
2 lbs ground chuck or 2 lbs ground veal or 2 lbs ground beef or 2 lbs ground pork, mix |
1 cup half-and-half |
1 1/4 ounces lipton onion soup mix (1 envelope) |
1 cup plain breadcrumbs |
3 eggs |
salt & freshly ground black pepper |
2 (10 3/4 ounce) cans campbell's cream of mushroom soup |
1 3/4 cups milk |
Directions:
1. Whisk eggs, add ground meat, half&half,onion soup mix, breadcrumbs,salt&pepper.
2. Will be sticky, so wet hands & shape into meatballs.
3. Fry or bake in olive oil until lightly browned.
4. If baking bake at 425* for 20 minutes.
5. Drain on paper towels.
6. Whisk soup and milk together in oven proof casserole dish.
7. Add meatballs.
8. Bake at 325* for 1 1/2 hours.
9. Cook noodles, drain.
10. Add butter and parsley.
11. Serve meatballs over buttered noodles.
12. I use cream of chicken soup for the sauce because my husband does not like mushrooms.
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