Creamy Meatballs over Mashed Potatoes

Source

Ingredients

Display units in Metric

1 ¹⁄₂	lb	ground beef
2		eggs beaten
1 ¹⁄₂	cups	soft bread crumbs
¹⁄₂		onion chopped
		pepper to taste
1 ¹⁄₂	tsp	salt
1 ¹⁄₂	tsp	Worcestershire sauce
1	can	cream of mushroom soup
1	can	evaporated milk

Mix first 7 ingredients. Fry in small balls till brown; drain off fat.

Mix together 1 can of cream of mushroom soup and 1 can of evaporated milk,

and add to meatballs.

Simmer for 15 minutes.

Serve over mashed potatoes.

Note: This recipe can be prepared ahead of time, and then frozen.

At the time of serving, thaw ... and then heat up in slow cooker on low for 3-4 hours.

For creamier meatballs, I add an extra can of cream of mushroom soup and also of evaporated milk when doubling the recipe. (You can also add half a can of each for a single recipe.) Add before heating up in slow cooker.

Mix first 7 ingredients. Fry in small balls till brown; drain off fat.
Mix together 1 can of cream of mushroom soup and 1 can of evaporated milk,
and add to meatballs.
Simmer for 15 minutes.
Serve over mashed potatoes.
Note: This recipe can be prepared ahead of time, and then frozen.
At the time of serving, thaw ... and then heat up in slow cooker on low for 3-4 hours.
For creamier meatballs, I add an extra can of cream of mushroom soup and also of evaporated milk when doubling the recipe. (You can also add half a can of each for a single recipe.) Add before heating up in slow cooker.

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