Prep 30 mins
Cook 2 hrs
Tasty & easy are 2 words to describe this recipe. Never any leftovers. I usually double this recipe and freeze in meals size amounts. This way I always have somthing to pull from the freezer on days I don't feel like cooking.
- 1 lb ground beef
- 1⁄2 cup dried breadcrumbs
- 1 small onion, grated (optional)
- 2 eggs, beaten
- 1 (10 1/2 ounce) can tomato soup
- 1 3⁄4 cups water
- 1 cup sugar
- salt and pepper
- 1 tablespoon lemon juice
- Mix together beef, bread crumbs, onions and eggs.
- Form into meatballs.
- Fry and brown in oil.
- Drain on paper towel, then roll in cornstarch.
- In a sauce pan combine soup, water, sugar, salt, pepper& lemon juice.
- Drop meatballs into simmering sauce.
- Simmer on low heat for 2 hours.
These were a big hit for dinner last night. The flavor is right on the mark and the preparation is fairly straight forward. I did replace the sugar with Splenda and the result was quite acceptable. I made a double batch hoping to put one in the freezer but they didn't make it that far! I will definitely be making this one again and will have to triple it I guess! Excellent recipe Boies!!
I gave this 5 stars because it was so good, I do have a couple of comments, and one is it is all sweet and no sour. I might try half the sugar next time and see what happens, and I also wonder if you could cook them for one hour with the same results. One tip I have that I got from a Rachel Ray recipe is instead of frying, place meatballs on a slightly greased pan in a 425 degree oven for 10-12 minutes (I go for 15). The meatballs come out surprisingly very nicely browned. It's the only way I'll ever do meatballs again. I'll tell you these were really good, I did freeze them and they were great reheated. My husband and I ate the whole batch and will definitely make again. Thanks for posting.
I've made this several times now and really like this recipe. I bake the meatballs instead of frying but don't change anything else. Thanks for posting.