Ingredients:
1 lb lean ground beef
1/4 cup dry breadcrumbs
1/4 cup minced onions
1 eggs, slightly beaten
1 (10 3/4 ounce) cans cream of mushroom soup
1/3 cup water
2 tablespoons chopped parsley
Directions:
Mix beef, bread crumbs, onion and egg, and shape into 16 meatballs.
Brown meatballs in skillet, drain off drippings.
Stir in soup, water and parsley.
Cover, cook over low heat for 20 minutes, stirring often.
Serve with boiled new potatoes and lingonberries, or with buttered wide egg noodles.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.