The Meatball that Fell Off the Table

Directions

1. Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until tender and lightly browned.
2. Whisk the egg in a large bowl. Add the onion, ground beef, bread crumbs, garlic salt, coriander, nutmeg, parsley and pepper; mix well using your hands. Shape into meatballs using your hands or an ice cream scoop.
3. Place the meatballs into the skillet, and set over medium-high heat. Cover, and cook until browned on the bottom. Turn, and continue cooking covered, until meatballs are browned on all sides and no longer pink in the center, about 20 minutes. Drain on a paper towel, and pour excess grease out of the skillet.
4. Pour the cream of mushroom soup into the skillet, and stir in enough water so that it is still a fairly thick gravy. Return the meatballs to the skillet, and stir until coated. Serve over potatoes or egg noodles.

Share It

Reviews (83)

Your Rating:

57

Nina D.

Aug. 9, 2007

"I baked these in a 425 degree oven rather than frying them... and I left out the sauce... but my family LOVED them! I made them about a month ago, and am going to make them again tonight! Thank you so..." See more much!!! :)"

48

LINDAGLOU66

Jan. 18, 2006

"AWESOME!!!!!Just like my Mom makes.we loved it! The only changes I made were that I did not have coriader, but I used a teaspoon of Dijon mustard, and I had Italian bread crumbs instead of plain. Oth..." See moreerwise I followed it exactly. Thank you soooo much."

38

~NorCal Mom~

Mar. 29, 2006

"The meatballs were very flavorful. I used dijon mustard instead of coriander and added about 1/3 cup of sour cream to the mushroom soup. It was delish! Husband liked it too!..." See more"