Many Way Meatballs
photo by Marsha D.
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb lean ground beef
- 1⁄4 cup dry breadcrumbs
- 1⁄4 cup minced onion
- 1 egg, slightly beaten
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄3 cup water
- 2 tablespoons chopped parsley
directions
- Mix beef, bread crumbs, onion and egg, and shape into 16 meatballs.
- Brown meatballs in skillet, drain off drippings.
- Stir in soup, water and parsley.
- Cover, cook over low heat for 20 minutes, stirring often.
- Serve with boiled new potatoes and lingonberries, or with buttered wide egg noodles.
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Reviews
-
I have the original version of this recipe from Campbell's that my mother had since the 50's. Originally, recipe called "Many Ways Meatballs" and called for Cream of Celery soup. I like it better with Cream of Celery soup. I love this recipe. As the meatballs cook, the sauce is enhanced just right and isn't too heavy. I put the meatballs and sauce over egg noodles and serve either with a side of green beans or with a tossed green salad. Would be good with glazed carrots also. Leslie Erdman.
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These were good but needed alittle more taste to them. I added bacon grease while frying them in my cast iron skillet and added more liquid to the soup. I used milk and water mixed, I also added salt and pepper and a tsp of minced garlic. I served them over creamed potatoes and had garlic bread. It served up nicely! Thanks for the recipe!
RECIPE SUBMITTED BY
BeccaB3c
United States