Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

I remember my Grandma making these for family picnics. I like to use rye bread, but any bread will work. This can be salty, so I usually add some water before thickening the sauce. Prep time does not include the overnight refrigeration.

Ingredients Nutrition


  1. Tear bread into small pieces.
  2. Add milk and mix WELL.
  3. Let stand for 5 minutes.
  4. Add meat and knead well.
  5. (mixture will be quite soft).
  6. Shape into meatballs and place into a large casserole.
  7. Blend soups together and pour over meatballs.
  8. Cover and refrigerate overnight.
  9. Bake covered casserole at 350 degrees for 2 hours.
  10. You may thicken the sauce to serve as a gravy.

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