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Savory Meatballs Recipe

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This recipe for Savory Meatballs, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Crawford
Added: Friday, January 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, lightly beaten
1 medium onion, chopped
2 tsp dry mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
1/3 c cornmeal
3/4 c milk
2# ground beef

1 can Cream of Mushroom soup (optional)
3/4 c water (to dilute soup)

Directions:
Directions:
In a mixing bowl, combine the first eight ingredients. Add beef and mix well. Shape into 1 1/2" balls. Place on a greased cookie sheet. (They can be placed closely together.) If desired, combine soup and water; pour over meatballs. Cover loosely with foil. Bake at 350 for 40 - 50 minutes.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This recipe is out of a 1992 Reminisce magazine and is one that has become a favorite. I usually double the recipe which makes a full cookie sheet of meatballs. This allows for some to be frozen and used another time (when cooking dinner is NOT an appealing thought!)

 

 

 

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