Savory Meatballs

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 88.

This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. I made this on 6 Jun 2023 using the cream of mushroom soup option, excellent meatballs and excellent sauce. Highly recommended. Links to the Shortcuts are listed in the Notes section.

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Prep Time 20

Cook Time 30

Course Main Dish

Cuisine American

Servings servings

Ingredients

500 grams ground beef, or ground pork, (1 lb)
Crumbs Option
¼ cup Vegetable Option
½ teaspoon Herb Option, crushed
1 egg, lightly beaten
1 tablespoon vegetable oil
1 can Soup Option, (10½ oz / 298 g)
½ cup water
2 tablespoons fresh parsley, chopped

OPTIONS

Crumbs - Use 1 Item

¼ cup dry bread crumbs, Shortcut
¼ cup saltines, finely crushed
½ cup soft bread crumbs
¼ cup corn flakes, finely crushed

Vegetable - Use 1 Item

onion, finely diced
carrot, shredded
green bell pepper, finely diced
celery, finely diced

Herb - Use 1 Item

dried thyme
dried marjoram
dried basil
dried dill weed

Soup - Use 1 Item

condensed cream of onion soup
condensed cream of mushroom soup, Shortcut
condensed cream of celery soup, Shortcut
condensed golden mushroom soup

Instructions

To a mixing bowl, add the ground beef, Crumbs, Vegetable, and Herb Options, and egg. Mix together but don't over mix or that may result in tough meatballs.
Shape into 16-20 meatballs.
Heat the oil in a large non stick pan on medium heat, when hot, add the meatballs and cook to brown on all sides.
While the meatballs are browning, mix together the Soup Option, water, and parsley in a small bowl.
Meatballs almost all browned.
When the meatballs have browned, pour off excess fat, then stir in the soup mixture, reduce heat to low, cover, and simmer 20 minutes.
Serve with mashed potatoes or pasta, enjoy.