Original Recipe from: Virginia Bowers-Johnson
This is one of my mother’s catering menu items that also graced her dinner table over the years. I never knew they had a name, other than meatballs, until I went through her recipes a couple years ago. I guess Frickadillys sounded better on a menu. Very quick and easy to make. Leftovers are great for lunch the next day or freeze for an easy dinner on a hectic day. Enjoy!
Ingredients
1.5 pounds Ground Beef
1 small Onion, diced
1 Egg
3 slices Bread, in crumbs
½ cup Milk
2 cans Cream of Mushroom Soup
8 ounces Water
Directions
In a medium mixing bowl tear Bread slices into crumbs, add Ground Beef and Onion. Set aside.
In another medium mixing bowl combine Egg, Milk, Soup, and Water. Whisk until smooth.
Add liquid mixture to the mixing bowl with the meat. Mix thoroughly. (Note: I prefer to mix by hand)
Form into small balls. Fry in a large skillet over medium-high heat to brown. Reduce heat to medium-low and simmer for 45 – 60 minutes.
Serve over noodles.
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