Recipes April 2014 Country Kitchen Meatballs





1 pound ground beef
½ cup chopped onion
1 egg
12 saltine crackers, crushed
¼ cup milk, plus more as desired
½ teaspoon salt
1 (10-ounce) can cream of mushroom soup


Combine beef, onions, egg, crackers, ¼ cup milk and salt by hand. Shape into 1 1/2-inch balls and place on a baking sheet with sides. Bake at 350 degrees 15 to 20 minutes, or until meatballs are browned outside and cooked through. Place meatballs in a medium saucepan and cover with soup, adding milk if a thinner consistency is desired. Simmer 20 minutes. Serve as is for appetizers or alongside rice or potatoes for a meal. Note: Baked meatballs freeze well. Just add soup and simmer when ready to use.