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Monday, January 28, 2008

Meatballs and Gravy

Printable Recipe


In a crock pot, mix the following:

1 can cream of mushroom soup
1 can consommé beef soup
1 envelope onion soup mix (Onion Soup Mix, 5T = 1 package)
1 can water

Make meatballs:

2 lbs. ground beef
1 envelope dry onion soup mix
3 eggs
1/2 cup bread crumbs
1/4 cup milk, maybe a little less.

Mix it together with your hands, really well. Form into balls, roll in flour, brown well and drain.
Add to the soup mixture. Cook on low, 6-8 hours. Serve with mashed potatoes.

Holly's Note:
This is the same soup base that is used for Beef Stew. The meatballs freeze really well too. After browning the meatballs, let them cool and then freeze them. You don't even need to thaw them before putting them in the soup base.

If you don't want to spend the time or mess to brown the meatballs, place the meatballs on a jelly roll pan and bake them at 350 for about 25 minutes. Nice and easy and a lot less mess.




3 comments:

  1. This one sounds so yummy!! I love your recipes! Keep 'em coming!

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  2. I made these and they were wonderful! I had to use cream of chicken instead of mushroom because we have mushroom allergies in the family. I served the meatballs over some egg noodles and made some curry biscuits to go with it. We all ate too much but it was so yummy it was hard to stop! :-)

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  3. I made these on Sunday! My whole family loved them, even the little kids ate everything on their plates. I followed the recipe exactly and even served them over real homemade mashed potatoes. LOVE IT! Thanks Holly for sharing your recipes.

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