Tuesday, February 19, 2013

Melting Meatballs

Brent's mom makes the best meat balls!  
She has made this recipe for years and it's such a warm, hearty, wonderful comfort food. I like to serve it over potatoes or noodles. The best part is it's enough for the two of us for a couple meals....it tastes even better reheated. (You could make your own creamed soup and dry onion mix, if you need to control the sodium.)

Melting Meatballs

1 can evaporated milk
2 lb. hamburger
1 1/2 tsp. salt
1/4 tsp. pepper
5 slices of bread, torn
1 can cream of chicken soup
1 can of water
1 pkg. dry Lipton onion soup mix
Mix the burger, salt, pepper, milk, and torn bread. Shape into balls and place into a greased 9x13 pan. Mix the soup, water, and dry onion soup mix. Pour over the meatballs and bake at 350 for1 hour. 
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Cranberry Morning said...

Definitely comfort food. I always save my comfort food meals for a Friday night. Something to look forward to at the end of the week, I suppose. :-)

Mary Marshall said...

Yummmmm! Must share to my page @All Things Food - Cooking With Mary and Friends!

Ann said...

Made these for supper last night and leftovers for tonight. Delicious I can see why they are called melting meatballs they have the most wonderful creamy texture definitely a winner.

shelley said...

I made these for the first time this past weekend and oh my goodness were they delicious! I usually don't like meatballs but I will make these again and again! I made them Saturday night and when I got up Sunday morning I was all "Would it be weird to eat meatballs for breakfast?" I couldn't stop thinking about how good they were!