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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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When I had my last baby my 10 year old and I made these meatballs and froze them before adding the soups and baking so that if there was a time we were busy or had little time to prepare dinner we could pull a package out of the freezer and have it in the oven in less than 10 minutes. Every one in my family asks for these meatballs every week. Ingredients:
4 slices bread |
2 eggs, beaten |
1/2 cup milk |
1 tablespoon instant minced onion |
1 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons baking powder |
1 lb ground beef |
1 (10 1/2 ounce) can condensed cream of mushroom soup |
1 (10 1/2 ounce) can condensed cream of chicken soup |
1.5 (10 1/2 ounce) cans water |
rice |
Directions:
1. Preheat oven to 350°F.
2. In a large bowl add egg, beat. Add milk, bread and onion. Stir and let soak for 10 minutes.
3. After 10 minutes add salt, pepper, baking powder and ground beef.
4. Mix well with hands.
5. Roll into balls or use a scoop and brown in a frying pan until browned on both sides (about 2-4 minutes per side. They do not need to be cooked through just browned).
6. Place into a 9x9 baking dish.
7. Mix soups and water and pour over meatballs.
8. Cover and bake for 1 hour.
9. Serve over rice.
10. This recipe can be doubled.
11. This recipe freezes well ( in a gallon freezer bag) before adding soups.
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