Prep 30 mins
Cook 20 mins
I started making this when I was a teenager. A long standing family favorite.
- 2 lbs ground beef
- 1 cup breadcrumbs
- 2 eggs
- 2⁄3 cup milk
- salt and pepper
- 2 tablespoons minced onions
- 1 tablespoon vegetable oil
- 2 cans cream of mushroom soup
- Combine beef and crumbs; add eggs, milk, salt, pepper, and onion.
- Mix thoroughly; shape into balls.
- Brown in vegetable oil; drain excess fat.
- Add soup and cook slowly for 20 minutes or until meatballs are tender.
- Serve over hot noodles.
I grew up with this same recipe. We call it Meatballs and Mushroom gravy and it is now my 15 year old daughters favorite dish. I make the meatballs a little different ; my Mom never had a specific recipe. I just use hamburger, add about 1/2 -1 onion , grate some sourdough french bread usually 1 large slice and add 1 egg to 1 2/2 -2 lbs of hamburger .To make it easy, I put the meatballs in a baking dish in the oven .Also I add some milk or half and half to the soup to make the sauce and server over wide egg noodles. Very good!
We had the meatballs over noodles last night for supper. WOW!! What my husband and I consider pure-dee comfort food. Tender, savory meatballs in a rich creamy sauce over hot noodles. Doesn't get much better than that. Very easy to boot. Another keeper, Nurse Di.
Very simple and tasty. I didn't have any cream of mushroom soup on hand, so I made a cream soup base by making a roux with 2 T butter and 3 T flour. Off the heat, I slowly whisked in 1/2 c milk and 1/2 c beef broth until smooth and then returned to heat and simmered until thickened. Then I seasoned to taste with salt, pepper, and garlic powder. I also ended up baking these at 400 for around 30 min.