“I remember my Grandma making these for family picnics. I like to use rye bread, but any bread will work. This can be salty, so I usually add some water before thickening the sauce. Prep time does not include the overnight refrigeration.”
READY IN:
2hrs 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Tear bread into small pieces.
  2. Add milk and mix WELL.
  3. Let stand for 5 minutes.
  4. Add meat and knead well.
  5. (mixture will be quite soft).
  6. Shape into meatballs and place into a large casserole.
  7. Blend soups together and pour over meatballs.
  8. Cover and refrigerate overnight.
  9. Bake covered casserole at 350 degrees for 2 hours.
  10. You may thicken the sauce to serve as a gravy.

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