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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Aunt Phyllis's Meatballs Recipe

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This recipe for Aunt Phyllis's Meatballs is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cans Chicken with Rice soup
2 cans Franco American mushroom gravy
1 c red wine
2 eggs (small or medium) or 1 large
1 small to medium onion, chopped
1-1/2 lbs. ground chuck or round (1/2 sirloin)
pepper or seasoned pepper

Directions:
Directions:
Drain soup well and save the juice. Put meat in a big bowl, add onion, egg, rice drained from soup and mix together with pepper.
Take 1/4 cup measuring cup for meatballs (use wax paper on counter)
Put flour in a shallow dish and roll the balls in the flour.
Heat a skillet with margarine and oil and brown.
Pour soup, gravy and wine over meatballs and bake with cover about 45 minutes at 350-375º. Uncover once and move around and recover.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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