Prep 20 mins
Cook 30 mins
I recently adopted this recipe and prepared it with a few slight changes. The meatballs are very basic, and if you desired, you could jazz them up with additional seasoning. The original recipe included 2 cans of cream of mushroom soup, but I thought that might be a little bland. Instead, I tried the cream of celery and really liked the bit of added flavor. We served this over wide egg noodles and with steamed green beans for a great comfort meal, but the meatballs would also be good over mashed potatoes, or even served with toothpicks as an appetizer. I like that the meatballs can be made ahead of time, and dropped into the heating sauce at meal time.
- 1 cup breadcrumbs
- 1⁄2 cup milk
- 2 lbs ground beef
- 1 cup onion, finely chopped
- 2 eggs, lightly beaten
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can cream of celery soup
- 2⁄3 cup milk
- 1⁄2 teaspoon nutmeg
- 1 cup sour cream
- For Meatballs-Mix all meatball ingredients together, make into tsp size balls, and place on cookie sheet.
- Bake at 350F for 25 minutes (I usually start preparing the sauce about 15 minutes into the meatballs baking).
- For Sauce-Mix soup, milk, and nutmeg in saucepan and stir until all mixed together; add meatballs and heat to boiling, reduce heat, cover and simmer for 15 minutes.
- Stir in sour cream and heat through.
The meatballs were fine but the cream of celery-based sauce didn't do a thing for me. It never really came together, it was just meatballs sitting in a puddle of soup. I have yet to find a meatballs-in-white-sauce recipe I like...
I am the world's worst meat ball maker! I have tried to make them for 15 years. Your recipe made me look like I was a pro! Baking them in the oven was the key for me. I didn't have to turn them over and squish them in the process! The texture was firm and the flavor was perfect. Not too spicy for the kids! Thank you!