| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats, Dairy |
Swedish |
Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
VEG-ALL Mixed Vegetables (16 oz) |
| 1/3 |
c |
Dry bread crumbs |
| 1 |
|
Egg |
| 3/4 |
lb |
Ground beef |
| 3 |
tb |
Finely chopped onion |
| 1/8 |
ts |
Pepper |
| 1/2 |
ts |
Nutmeg |
| 2 |
tb |
Butter |
| 1 |
cn |
Cream of mushroom soup (10-1/2 oz) |
| 1/2 |
c |
Milk |
| 1 |
pk |
Egg noodles |
INSTRUCTIONS
1. Drain vegetables, reserving 3 tablespoons liquid to moisten bread
crumbs.
2. Combine bread crumbs, vegetable liquid, egg, ground beef, onion, pepper
and 1/4 teaspoon of nutmeg.
3. Form into balls about 1-1/2" in diameter.
4. Melt butter in skillet; cook meatballs until lightly browned.
5. Stir in mushroom soup, milk, vegetables and remaining 1/4 teaspoon
nutmeg. Cover and simmer 10 minutes.
6. Serve over noodles, prepared as directed on package.
Posted by Michael Orchekowski to the Fidonet Gourmet echo 9-94
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 24, 98
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