This is one of my favorite comfort meals that my Mom made and I would request it every time I came home from college. Actually, Mom knew that this was my favorite and she usually had it on the menu for the weekend or week that I would be home. She served it with a side of Classic Mashed Potatoes and a vegetable. A favorite that I have created is Baked Glazed Carrots. She would normally have to double the recipe to accommodate our family and for anyone that may drop by for dinner. Also, these make great leftovers. My youngest brother, Brad and I would ponder who would be getting up first in the morning to get the rest of the leftovers. His room was across from mine, so at the first sign of a stirring, we would try to run out ahead of the other to get to the fridge in time to claim the prized meatball leftovers! I hope that you will enjoy this meal as much as we still do and will be a comfort food that your family will enjoy for years to come!
1 lb. of lean ground beef
1/4 teaspoon of nutmeg
1/4 teaspoon of allspice
1/4 teaspoon of dried onions
Dash of salt & pepper
6 soda crackers crumbled
1 egg beaten
1/4 cup olive oil or vegetable oil
1 – 10 oz. can of condensed golden mushroom soup
1 1/2 cups of milk
In a large bowl add the first 7 ingredients and use your hands to fully incorporate. Form golf-ball sized balls. This will make about 12 meatballs. Using a Dutch oven or a large oven proof pot, fry meatballs in oil over medium high heat until brown. Remove meatballs and if desired blot grease, but be careful not to burn yourself on the hot oil. Add golden mushroom soup, milk and whisk to fully blend. Add meatballs back to the pot and bake uncovered in a preheated oven at 375 degrees for about 30 minutes.
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