Friday, October 5, 2007

Meat Balls & Mushroom Soup

1 lb of lean ground beef (can be substituted for ground chicken/turkey)
1/2 c bread crumbs
1 egg
2 t of garlic powder
1 t of oregano
1/8 c diced or minced onion

3 T of cooking oil
1/4 c flour

Combine ground beef, bread crumbs, egg, garlic powder, onion and oregano, and roll into balls the size of walnuts. Heat oil in skillet until hot. Roll meatballs into flour and place in hot oil. Cook until meat is thoroughly cooked through careful to rotate sides of meatballs.

1-10oz can of cream of mushroom soup.
1-10oz can of milk (optional)

I heat a can of mushroom soup without the milk (it's thick) until a slow boil. Some may not like it that thick and wish to dilute it with milk.

I serve meatballs and gravy over rice or boiled potatoes or mashed potatoes. Spices (oregano, garlic) and onions are optional.