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Recipe: Meat Balls Supreme
Meat Balls
- 3 lb lean ground beef
- 4 eggs, beaten
- 1 1/3 cup unseasoned bread crumbs
- 2 1/2 tbsp McCormick Dried Sliced Onion
- 2 cups milk
Sauce:
1 can cream of mushroom or cream of celery soup
8 oz. pkg. cream cheese
1 cup evaporated milk
- Combine the meatballs ingredients, mix well then form golfball sized meatballs.
- Add a 1 tbsp canola oil to a non-stick skillet.
- Cook the meatballs over medium heat a few at a time until brown and thoroughly cooked.
- Transfer the cooked meatballs into a lightly greased cassarole.
- Meanwhile, preheat oven to 350° F.
- Use a small hand mixer to mix together the canned soup, cream cheese and evaporated milk
- Pour the cream cheese sauce over top of the meatballs.
- Bake at 350° F for about an hour.
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