The Farmer Family Cookbook

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Jennifer Crites: My family really enjoys this recipe. Growing up, it was well known that I disliked mushrooms, but I love these meatballs. Mom used to make them a lot. She got this recipe as a newlywed. Janette and I avoided the mushroom part, but had to resort to other methods sometimes. After Dad died, Mom was cleaning out a desk in the office and found 2 cans of Cream of Mushroom soup hidden deep behind some files. I have no memory of this tactic...it must have been Janette! Those had to have been some old cans of soup!

Ingredients

• 10.25 lb hamburger
• 41 slices bread
• .660.165 cups milk
• 30.75 tsp chopped onion
• 20.5 tsp baking powder
• 102.5 oz can of cream of mushroom soup mixed with 1 cup of water

Steps

1. Cube the bread and beat together with the milk. Add meat, salt, pepper, onion, and baking powder. Form into balls and brown in a frying pan. Place in a casserole dish and pour the soup mixture over the meatballs. Cover and bake at 350F for 45 minutes.
2. Serve with rice or potatoes.
3. Note: The meatballs can be baked in the oven in larger quantities and in less time than in the stove top frying pan. Also, since mushrooms aren't my favorite, I puree the soup to get a smooth sauce, no chunks of mushrooms that way!