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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These no-fuss meatballs make a marvelous main meal...or serve them as an appealing appetizer. For even quicker preparation, make the meatballs ahead of time and freeze. Then thaw, combine with the creamy sauce and warm in a chafing dish. Ingredients:
1 egg |
1/2 cup dry bread crumbs |
1/4 cup milk |
1 tablespoon dried minced onion |
1 tablespoon dried parsley flakes |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
1 pound ground beef |
sauce: |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup sour cream |
2 tablespoons chili sauce |
1/4 teaspoon dried oregano |
1/4 teaspoon pepper |
1/8 teaspoon garlic salt |
Directions:
1. In a large bowl, beat the egg; add the next six ingredients. Add the beef and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink. Drain on paper towels; place meatballs in a serving dish and keep warm. Combine all of the sauce ingredients in a medium saucepan; cook and stir until well blended and heated through. Spoon over meatballs. Yield: 4 servings.
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