See below ingredients and instructions of the recipe
2 sl Bread, torn 1 md Onion, finely chopped
1 1/4 c Milk, divided 1 lb Ground beef
2 Eggs, beaten 2 tb Cooking oil
1 ts Salt 10 3/4 oz Can condensed cream of
1/2 ts Poultry seasoning -mushroom
1/2 ts Pepper Soup, undiluted
"Smothered meatballs is a boyhood favorite and still wins raves
today." - Jerry Minerich
In a bowl, soak bread in 1/4 cup of milk for 2 minutes. Add eggs,
seasonings, onion; mix well. Stir in beef; shape into 1" balls. In a
skillet, brown meatballs in oil; drain. Combine soup and the
remaining milk; pour over meatballs. Stir until the sauce is heated.
Pour into a 1 1/2 quart baking dish. Bake, uncovered, at 350 degrees
for 25 minutes or until hot and bubbly.
From: "Taste of Home" Magazine, April/May 1995