Post by mandie68 on Aug 23, 2006 23:26:58 GMT -5
1 egg
1/2 cup dry bread crumbs
1/4 cup milk
1 Tablespoon dried minced onion
1 Tablespoon dried parsley flakes
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 pound ground beef
SAUCE:
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
2 Tablespoons chili sauce
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon garlic salt
In a large bowl, beat egg; add the next six ingredients. Crumble beef over mixture; mix well. Shape into 1 inch balls; place on ungreased baking sheets. Bake, uncovered, at 450 degrees F for 12-15 minutes or until no longer pink. Drain on paper towels; place meatballs in a serving dish and keep warm.
Combine all of the sauce ingredients in a medium saucepan; cook and stir until well blended and heated through. Spoon over meatballs.
1/2 cup dry bread crumbs
1/4 cup milk
1 Tablespoon dried minced onion
1 Tablespoon dried parsley flakes
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 pound ground beef
SAUCE:
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
2 Tablespoons chili sauce
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon garlic salt
In a large bowl, beat egg; add the next six ingredients. Crumble beef over mixture; mix well. Shape into 1 inch balls; place on ungreased baking sheets. Bake, uncovered, at 450 degrees F for 12-15 minutes or until no longer pink. Drain on paper towels; place meatballs in a serving dish and keep warm.
Combine all of the sauce ingredients in a medium saucepan; cook and stir until well blended and heated through. Spoon over meatballs.