BEER-SAUCED MEATBALLS
Steps:
- In bowl combine egg and 1/4 cup of the soup. Stir in bread crumbs and salt. Add ground meat; mix well. Shape into thirty-six 1-inch meatballs.
- In 10-inch skillet cook onion in hot oil till tender but not brown. Remove onion and set aside.
- Add meatballs to skillet; cook till browned, turning occasionally to brown evenly. Drain off fat.
- Combine the remaining soup, beer, oregano, and dsah pepper. Add to skillet along with the onion. Bring to boiling. Reduce heat and simmer, uncovered, for 15 to 20 minutes.
- Serve over hot cooked noodles, pasta, spaetzel, or rice.
- Note: For turkey option, reduce soup in meat mixture to 2 tablespoons.
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