Ingredients
2 pounds lean ground beef
1/3 cup minced green bell pepper
1/3 cup minced onion
2 eggs
1 1/2 cups Italian-style dry bread crumbs
2 1/2 teaspoons seasoning salt
1/4 teaspoon ground black pepper
3 (10.75 ounce) cans condensed golden
mushroom soup
2 (6.5 ounce) cans sliced mushrooms,
drained
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 cups sour cream
1/2 cup milk
2 tablespoons Worcestershire sauce
1/4 cup red wine
Directions
1. Preheat oven to 375 F.
2. In a large mixing bowl, combine ground beef, green pepper, onion, eggs, seasoned bread crumbs, salt, and pepper. Mix thoroughly.
3. Shape the meat mixture into large meatballs about 2 inches in diameter. Place about 1 inch apart on a large, shallow baking sheet. Bake in a preheated oven for 30 minutes.
4. In a 9×13 inch baking dish, mix together the soup, mushrooms, onion powder, garlic powder, sour cream, milk, Worcestershire sauce, and red wine
5. When the meatballs have finished baking, remove them from the baking sheet and place them into the soup mixture coat meatballs thoroughly. Place the 9×13 into the preheated oven and bake for 20 to 30 minutes, or until sauce begins to bubble.
Chef’s note: Tastes great over mashed
potatoes.
Yield: 6 servings