Wednesday, March 6, 2013

Creamy Meatballs

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On Wednesdays the Mr. and I try to eat a hearty lunch together since we can't eat supper together. Our Wednesday lunch date is something we both need and enjoy before we spend the rest of our evening at church for youth group.

For today's lunch date I turned my sweet friend's meatball appetizer recipe into a meal. I served meatballs over buttered egg noodles {with sauteed mushrooms for the Mr.}, a side of fresh green beans, and fresh semi-homemade bread. 

I'm ready for round two. Kidding. Kind of. 

Thanks to my sweet friend for being an awesome foodie pal and sharing this recipe with me. Don't you love the friends in your life who can appreciate delicious food? 
Now for the recipe:

Creamy Meatballs
For the meatballs:
1 lb beef
1/2 cup bread crumbs
1/4 cup milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 of a small onion, chopped
1 egg

For the cream sauce:
1-2 cans cream of celery {depending on how much sauce you want}
garlic salt to taste
thyme to taste
milk to thin

Combine all meatball ingredients in a bowl. With clean hands {or food handling gloves if you're me} to combine the meat mixture. Once combined, use a large spoon and scoop a generous spoonful of mixture. Shape into meatballs {roughly 20, depending on the size}.

Bake uncovered in a 9 x 13 baking pan at 400 degrees for 20-25 minutes. 

Meanwhile add 1 can cream of celery into your crockpot. Thin with a little milk. Season with garlic salt and thyme. When meatballs are completely cooked add them to the crockpot of sauce and keep warm. 

Either serve the meatballs as an appetizer or serve on a bed of buttered egg noodles. 


1 comment:

  1. Ok, so I just started meal planning and I am ABSOLUTELY adding this one to the mix! So easy and DELICIOUS! Thanks for sharing!


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