Ingredients:
1 lb vegetarian ground beef ( I recommend Lightlife Gimme Lean Ground Beef Style, Don’t use crumbles)
2 teaspoons soy sauce
4 tablespoons olive oil
2 garlic cloves, chopped
1 eggs or 1 egg substitute
2 slices crumbled bread
1 medium onions, chopped fine
2 -4 tablespoons milk
2 (10 1/2 ounce) cans low-fat cream of mushroom soup
10 1/2 ounces milk
oil ( for cooking)
salt and pepper
Directions:
In a large bowl combine (I use my hands) the Vegetarian Beef Substitue, the soy sauce, olive oil, garlic, egg, crumbled bread, onion and 2-4 tbsp milk.
When mixed it should be sticky but stay together when rolled into a ball.
Roll into balls (1.5-2 inches in diameter).
Heat oil for cooking in a pan, it should coat all surfaces.
Over medium cook the meatballs until each side is browned.
Then in a casserole dish mix 1 can of cream of mushroom soup with 1/2 can milk.
Place meatballs on top of this mixture.
Combine the other can of cream of mushroom soup with 1/2 can of milk and pour on top of meatballs.
Cover and cook in a 350 degree oven for 1-1.5 hours.
Servings: 4-6
Time preparation: 30 min.
Time total: 120 min.