BEER-SAUCED MEATBALLS

Beer-Sauced Meatballs image

Number Of Ingredients 9

1 beaten egg
1 can 10 3/4-ounce candeonsed tomato or cheddar cheese soup
1 cup soft bread crumbs
1/4 teaspoon salt
1 pound ground beef, pork, lamb, veal or turkey
1 medium onion, sliced and separated into rings
2 tablespoons cooking oil
1/2 cup beer
1/2 teaspoon dried oregano, crushed

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.