You haven’t tasted meatballs ’til you’ve eaten these creamy mouthfuls! Serve over noodles or rice for a real tummy-filling meal.
2 lbs. ground beef
1-1/2 c. dry bread crumbs
1-1/2 oz. pkg. onion soup mix
8-oz. container sour cream
1 egg, beaten
1/3 c. all-purpose flour
1 t. paprika
1/4 c. butter
10-3/4 oz. can cream of chicken soup
3/4 c. milk
In a large bowl, combine beef, crumbs, soup mix, sour cream and egg. Mix well; form into walnut-size meatballs. In a shallow dish, combine flour and paprika; roll meatballs in mixture. Melt butter in a large skillet over medium-high heat. Brown meatballs; drain and return to skillet. Blend together soup and milk in a separate bowl; spoon over meatballs. Cover and simmer over low heat for about 20 minutes. Makes 6 to 8 servings.
Cook once, eat twice! Make a double batch of meatloaf, meatballs or taco beef, then freeze half. On a busy night, it’s terrific to simply pull a homemade dinner from the freezer, reheat and serve.