Brent's mom makes the best meat balls! She has made this recipe for years and it's such a warm, hearty, wonderful comfort food. I like to serve it over potatoes or noodles. The best part is it's enough for the two of us for a couple meals....it tastes even better reheated. (You could make your own creamed soup and dry onion mix, if you need to control the sodium.)
Melting Meatballs
1 can evaporated milk2 lb. hamburger1 1/2 tsp. salt1/4 tsp. pepper5 slices of bread, torn1 can cream of chicken soup1 can of water1 pkg. dry Lipton onion soup mixMix the burger, salt, pepper, milk, and torn bread. Shape into balls and place into a greased 9x13 pan. Mix the soup, water, and dry onion soup mix. Pour over the meatballs and bake at 350 for1 hour.
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