Mad Hatter Meatballs
photo by jessiethebestie
- Ready In:
- 1 tablespoon butter
- 1 green pepper, chopped
- 1 onion, minced
- 1 (10 1/2 ounce) can chicken and rice soup
- 1 (10 1/2 ounce) can tomato soup
- 1 cup water
- 1 egg
- 1 lb ground beef
- 2 slices soft bread, torn into pieces
- 1⁄4 cup evaporated milk
- 1 teaspoon salt
- Melt butter in skillet. Add green pepper and onion and cook until tender.
- Stir in soups and water. Heat to boiling. Then turn down heat and simmer sauce, stirring occasionally.
- While this sauce cooks, make meatballs. Beat egg slightly in bowl. Add ground beef, bread, evaporated milk and salt and mix well.
- Shape meat into balls about the size of ping-pong balls.
- Drop balls into simmering sauce and cook slowly about 1 hour, or until sauce has thickened.
Questions & Replies
Got a question? Share it with the community!
As stated in another review, the meat balls need more flavor, if you're not making it for the kids! We add chopped garlic, Italian seasoned bread crumbs, chili and onion powder to boost the flavor. Using milk in place of water in the sauce can mellow the canned soup flavor, but it works well both ways. We too serve this over mashed potatoes.
Unfortunately, we were not so impressed by these. The meatballs definitely need more flavor at the least. Although I absolutely loved the method of poaching the meatballs in a sauce while cooking, this particular sauce did not do it for us. It wasn't inedible, but was not enjoyable, for us at least.
I learned this recipe when I was a teen upteen years ago when my mother gave me Betty Crockers' cookbook for children... As the years went on, I made it using italian seasonings in the sauce and meatballs! My now adult sons rave about it! I too serve it with whipped potatoes and also with creamed corn.