| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Ground, Beef &, Turkey |
4 |
Servings |
INGREDIENTS
| 2 |
sl |
Bread, torn |
| 1 1/4 |
c |
Milk, divided |
| 2 |
|
Eggs, beaten |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Poultry seasoning |
| 1/2 |
ts |
Pepper |
| 1 |
md |
Onion, finely chopped |
| 1 |
lb |
Ground beef |
| 2 |
tb |
Cooking oil |
| 1 |
cn |
(10 3/4 oz) cream of mushroom soup, undiluted |
INSTRUCTIONS
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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