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Michigan Meatballs

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“You can make these large for dinner or smaller for appetizers. These are moist and tender and make their own gravy. Great with potatoes, noodles, or rice.”
READY IN:
50mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 907.18 g ground chuck
  • 1 egg, slightly beaten
  • 236.59 ml sour cream
  • 354.88 ml coarse unseasoned bread crumbs
  • 28.34 g package dry onion soup mix
  • 158.51 ml flour
  • 9.85 ml paprika
  • 118.29 ml butter
  • 297.66 g can cream of chicken soup
  • 297.66 g can cream of mushroom soup
  • 591.47 ml water

Directions

  1. Mix together ground chuck, slightly beaten egg, sour cream, bread crumbs and dry onion soup mix.
  2. Mix flour and paprika well. Shape meatballs, then roll in flour and paprika mixture.
  3. Brown slowly in 1/2 cup butter in large deep skillet.
  4. After browning add soups and water.
  5. Cover skillet with tight-fitting lid and simmer for 30 minutes.

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