This recipe is a family favourite! Every major holiday my extended family would meet up at my Oma’s (Grandmother’s) house to celebrate and connect. Our family gatherings were quite large. With all my Aunts, Uncles and cousins we were well over 20 people. We didn’t fit into the dining room so the basement would be lined up with 3 or 4 long tables and this dish was always set. My brother and cousin would usually have a contest to see who could eat the most meatballs. I think the record was somewhere around 20! Not bad for a couple of 10 year olds.
This easy to make recipe uses simple ingredients commonly found in your pantry. It’s creamy comfort food that will fill even the heartiest of appetites!
2 cans Cream of Mushroom Soup
1 Cup Whip Cream
1 Cup 2% Milk
2 Tbsp ketchup
1 package of dry Onion Soup Mix
a good sprinkling of ground black pepper
1/2 lb. ground beef
1/2 lb. ground pork
1 Cup bread crumbs
3/4 Cup milk
1 medium onion shredded
salt and pepper
(leftover tip: replace 1 cup of leftover mashed potatoes for the breadcrumbs and milk. It tastes equally delicious and makes a nice soft meatball)
In a large bowl pour the milk over the breadcrumbs and give it a quick stir. Set it aside for a few minutes so the bread crumbs can soften.
Meanwhile, mix all the ingredients for the sauce together in a roaster or large casserole dish and stir it until it’s smooth and well combined. Set aside for later.
Now lets go back to the bread crumb bowl. Add the eggs, shredded onion, ground beef and pork to the bread crumb mixture. Give it a good sprinkling of salt and pepper. Now folks, we are going to get it there with your hands! Kids love this step. Smoosh it all up until everything is evenly combined.
Next we are going to roll the meat mixture into balls by hand. Not too big, about a tablespoon of meat per ball. Just enough to make them 1 bite balls. This process goes fairly quick, especially if you recruit the kids to help.
Now my Oma (Grandmother) used to fry the meatballs in a pan but I find it’s way easier to place them fairly close together on a cookie sheet lined with parchment paper to keep them from sticking to the pan and falling apart. Bake the meatballs at 400F for 25 min.
Once they’re cooked all the way through use a pair of tongs to transfer the meatballs into the roaster or deep casserole dish with the mushroom sauce in it. Bake for another 20 minutes at 350F or until the sauce is heated through.
Serve with mashed potatoes and steamed veggies and enjoy!