I love simple recipes (well, I love simple stuff in general, but when it comes to cooking, give me quick and easy!).
So last night I decided to make a dish that my Mom used to fix for supper when I was young (actually, a lot of the dishes I make were learned from her… go figure).
I don’t just love this dish because it is ohmysogood, it is also one of many that has less than six main ingredients (just 4 for this one – for the record, or course).
And the stars of the show: hamburger, onion, cream of mushroom soup (I use 2 cans, I’ll explain why later) and bread.
The dish: Meatballs.
Yeah, yeah, I know, meatballs are for spaghetti. Whatever. Not in my house. There are a meal all their own, my friends.
Now, there are other “add-ons” like spices and such, but we’re talking main ingredients. You know, the ones that “make” the dish.
There’s nothing fancy to this: throw the raw burger in a bowl along with the chopped onion, now finely crumble up that butt of the bread that nobody wants and combine. Get in touch with your naughty side and throw both hands in there and squish that stuff together until it’s all happy.
You want to spice it up a little? Throw in some seasoning salt, garlic, or whatever trips your trigger. It’s your dish, make it how you like.
After everything is combined real good, start forming those golfball-sizes meatballs. I generally get 16 out of one pound of hamburger, so about an ounce each.
Now comes the fun part. Take your baking dish and spread about 1/2 a can of soup on the bottom. Plop those babies on top of the soup and then spread the rest of the soup on top.
Here is where I get a little creative with the recipe. I put a couple dollops of sour cream on top of that. Think I’m gonna stop there? Yeah, right.
Time to pull out the dill weed and sprinkle about a teaspoon over the top of the sour cream.
These last 2 ingredients add just a little “kick” to the sauce when it’s all done.
OK, now it’s ready for the oven. Let’s say 350 degrees for about an hour or until the sauce has started to bubble.
That’s it. Done.
This is great served over rice or noodles (buttered noodles, or course).
Now this is where you are going to see why I used 2 cans of soup. The juices from the hamburger have mixed with the soup to make a wonderful gravy, and you’re going to want to have extra to spread over your rice or noodles.
Heck, sometimes I make this dish just for the gravy!
So if you need something simple to make for supper tonight, give this little dandy a try.
If it passes my family’s inspection, you know it’s a keeper.