There was a bit of frost this morning. The sun is shining and the temperature is warmer this evening.
It is a good day for a hearty Sunday Supper.
This is my bowl of meatballs and pasta topped with shredded cheddar.
I wrote about meatballs awhile back. I used golden mushroom soup, salt, pepper, onion, garlic powder and baked them in the oven then let them simmer in golden mushroom soup in the slow cooker.
This recipe is a tad different.
2 lbs ground sirloin
1 packet onion soup mix
15 or 20 crackers, crushed
1 beaten egg.
1 large can cream of mushroom soup
Preheat oven to 350
Place ground sirloin in a large ziploc bag. Add crackers, soup mix and beaten egg. Knead bag until ingredients are combined well. Roll into balls and place on parchment paper lined baking sheet. Bake 20-25 minutes. Remove from oven and place in slow cooker. Cover with cream of mushroom soup (one large can or two small). Simmer on low an hour or so. A little water can be added to the soup for a smoother gravy.
Makes about 20 meatballs.
Serve as they are or with pasta.
These meatballs make a great appetizer. I make them smaller and get about 40 to two lbs of beef. Other than that, the recipe stays the same.