It is a matter of taste. I prefer that the meatballs be baked or fried
before placing them in any sauce.
Here is a quick recipe that I believe will fit your need.
I like garlic, but it is optional and with mushroom soup I don't think I
would use the garlic, but sub the garlic with onions.
1 pounds ground meat of your choice. (I use either chicken or beef).
1/2 cup bread crumbs. ( I use Italian).
2 cloves of garlic minced fine. In your case I would use a 1/4 cup of dried
onions Or to taste..
2 eggs
Salt and pepper to taste.
Either fry the meatballs, which are about 3/8 inches in diameter for about
12 to 15 minutes or bake them at 375 for about 20 minutes
You will get one heck of a bunch of meatball 60 or more
----- Original Message -----
From: "Blaine Deutscher via Cookinginthedark"
<[email protected]>
To: <[email protected]>
Sent: Thursday, July 31, 2014 6:25 PM
Subject: [CnD] Meatballs
Hi there. I'm looking at cooking some meatballs with mushroom soup. I was
just wondering if I could put the raw meatballs in the oven with the
mushroom soup or should I brown the meatballs first then put them in the
mushroom soup? If you have any recipes please share. I'm thinking of
having meatballs with mushroom soup and mashed potatoes tonight.
Blaine
Sent from my iPhone
Blaine Deutscher
Ambrose University
Business administration
Phone: (403) 827-6863
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