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SAUCY MEATBALL SUPPER 1 1/2 lbs. ground beef 1/2 c. onion, chopped 2 eggs 1/4 c. milk 1 tsp. salt Dash of pepper 1 c. (2 slices) soft bread crumbs 2 tbsp. snipped parsley 1/2 tsp. dried oregano, crushed Mix all ingredients well. Shape into 1 inch balls. In large skillet, brown meatballs in a little shortening on all sides. Drain off excess fat. Combine one (11 ounce) can condensed cheddar cheese soup, 1/2 cup water, and 1/4 cup dry white wine. Add to meat in skillet. Cook, covered, over low heat 15 to 20 minutes. Serve over cooked spaghetti, noodles or rice. Serves 6. |
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