| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Saucy Meatballs

1 pound ground beef
1 large egg
1/4 cup onion, chopped
1/3 cup dry bread crumbs
1/4 cup milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 (10 3/4-ounces) can cream of chicken soup
1/3 cup milk
1/8 teaspoon ground nutmeg
1/2 cup sour cream
2 tablespoons parsley, chopped

1. In a bowl, mix together ground beef, egg, chopped onion, dry bread crumbs, milk, salt, pepper, and Worcestershire sauce. Shape the mixture into 1 1/2-inch balls.
2. Heat oil in a large skillet and cook the meatballs over medium heat until brown; about 20 minutes. Drain.
3. Combine the cooked meatballs, cream of chicken soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally. Reduce the heat; cover and simmer for 15 minutes. Stir in sour cream, cover and heat for 2 to 3 minutes. Sprinkle with chopped parsley.

Makes 4 main dish or 20 appetizer servings.