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My older sister is such a lucky gal. Both her husband and her son are great cooks. Her son is a graduate from my alma mater Culinary School. This Meatballs recipe is an adaptation of an original recipe which is my nephew’s favorite.

Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 35 minutes | Ready In: 50 minutes
Ingredients: Print   Add to cart
US Metric

2 lbs. round steak, ground
½ c. bread crumbs
1 small onion, minced
2 large eggs, beaten
2 cloves garlic, minced
2 TB vegetable oil
½ lb. mushrooms, sliced
2 (10.5 oz.) cans golden mushroom soup
3 plum tomatoes, chopped
¼ c. water
4 TB Aloha shoyu
½ tsp. freshly ground black pepper

Cooking Process:

In a mixing bowl, combine beef, breadcrumbs, onion, eggs and garlic; blending well. Shape into 1-inch meatballs (makes approximately 32 meatballs). In a skillet over medium heat; brown meatballs in oil. Drain on paper towels. Remove excess oil from skillet. Into skillet; sauté mushrooms until no liquid remains. Return meatballs to skillet; add soup, tomatoes, water, soy sauce and pepper. Cover; simmer 20 minutes.

how to serve:
Serve over rice, pasta or toasted bread. Serves 6-8.