2 slice Bread, torn
1 1/4 cup Milk, divided
2 Eggs, beaten
1 tsp Salt
1/2 tsp Poultry seasoning
1/2 tsp Pepper
1 medium Onion, finely chopped
1 lb Ground beef
2 tbsp Cooking oil
1 can (10 3/4 oz) cream of mushroom soup, undiluted
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In a bowl, soak bread in 1/4 cup of milk for 2 minutes. Add eggs, seasonings and onion; mix well. Stir in beef; shape into 1-in balls. In a skillet, brown meatballs in oil; drain. Combine soup and the remaining milk; pour over meatballs. Stir until the sauce is heated. Pour into a 1 1/2-qt baking dish. Bake, uncovered, at 350 for 25 minutes or until hot and bubbly.
Recipe by: Jerry Minerich (ToH Apr/May 95)
Posted to EAT-L Digest 05 Feb 97 by Sean Coate <swcoate@PEGANET.COM> on Feb 6, 1997.
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