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This is so easy to make and so tasty either as an appetizer or main dish. Whenever I serve this, I'm always asked for the recipe. Sometimes I buy prepared meatballs and just make the gravy for a quick meal.
1 pound lean ground beef
1/3 cup onion, finely chopped
1/3 cup dry bread crumbs
2 tablespoons evaporated milk
1/2 teaspoon garlic salt
1/8 teaspoon ground nutmeg
1 can (10-3/4 ounce) condensed golden mushroom soup
1 cup evaporated milk
1/2 teaspoon dried dill weed
1/4 teaspoon pepper
8 ounces medium noodles, cooked and drained
In a medium mixing bowl, combine beef, onion, bread crumbs, egg, evaporated milk, garlic salt and nutmeg; mix well.
Form mixture into 32 meatballs. Arrange meatballs in a 2-quart rectangular dish lined with two paper towels. Cover with wax paper and microwave on high 4 minutes. Rearrange meatballs, placing undercooked ones toward outside of dish. Recover and microwave on high 3 minutes or until no longer pink; let stand. For gravy, combine soup, milk, dill and pepper in a 2-quart glass measure. Stirring every 2 minutes, microwave on high for 6 minutes, or until steaming hot. Add cooked meatballs to hot cream gravy. Serve over noodles as a main dish or with toothpicks as meatball appetizers. Makes 8 appetizer servings or 4 main dish servings.