Total TimePrep: 20 min. Bake: 25 min.
- 2 slices bread, torn
- 1-1/4 cups whole milk, divided
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 1 medium onion, finely chopped
- 1 pound ground beef
- 2 tablespoons canola oil
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- In a bowl, soak bread in 1/4 cup of milk for 2 minutes. Add eggs, seasonings and onion; mix well. Stir in beef; shape into 1-in. balls. In a skillet, brown meatballs in oil; drain, Combine soup and the remaining milk; pour over meatballs. Stir until the sauce is heated.
- Pour into a 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes or until hot and bubbly.
Oct 28, 2014
These are simply astounding. I only make one small alteration: I add a small can of mushrooms to the gravy before baking . This step is far from necessary, I just happen to like the additional mushrooms. I also recommend serving them over egg noodles. The gravy makes an excellent sauce and adding a bit or freshly chopped parsley and grated Romano/ Parmesan really tops it all off.
Mar 21, 2013
This is a family pleasing dish. Have had it (and loved it) since I was a child, but that recipe called for a cup of hamburger bun crumbs rather than sliced bread. If the meat mixture is cold, the meat balls are a little easier to form and stay in a ball shapen better.
May 12, 2011
Definitely a keeper! Reminded me of meatballs my mom used to make while I was growing up. The meat was very moist so it was hard to make it into balls but I managed. Turned out delicious so I wouldn't change a thing. Served the gravy on my mashed potatoes too. Yummy!
Nov 1, 2010
easy and very tasty, made some to freeze for other recipes-my favorite now
Oct 30, 2010
I misread the directions and put all of the 1 1/4 cup of milk in the meatball mixture. I wonder if some of the other reviewers did the same? Anyway, they had an awesome, down-home flavor, and are a great comfort food. I served them with brown rice tonight. I did add a dash of dijon mustard and worchestershire sauce to the soup mix just for a kick. It was delicious and will definitely make this again.
Nov 28, 2009
We loved these meatballs! I only changed two things... I added a 1/2lb of ground pork (and seasoned accordingly) because they were very soft and the other thing I added was one sauteed onion to the sauce. They were delicious! Thanks for the recipe.
Oct 1, 2009
These are very yummy! One thing that makes it difficult is that the meat mixture is very very moist, making it hard to make a meat BALL. Mine turned out more like meat blobs. Next time I make them, I'd either add another slice of bread or maybe another 1/4 lb of meat??? They need to be just a tad bit firmer. Will definitely make these again and again!!!
Jun 10, 2009
I made this recipe as is. It was really good! I will cut the salt in half next time. But my picky 2 yr old and hubby both loved these meatballs!
Jan 8, 2007
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