Hungarian Meatballs
My mom used to make these meatballs when I was a kid. These aren’t your traditional meatballs but that’s why they are so good. They are from a vintage women’s club cookbook – “Favorite Recipes of the Great Plains.” I have always served them over mashed potatoes but I think they would be great as subs too. Enjoy.
Ingredients
1 lb. ground beef
1 tsp. salt
¼ cup cornmeal
1 egg
½ cup milk
1 tsp. chili powder
2 TBSP onion, chopped
2 TBSP. green pepper, minced
1½ tsp. dry mustard
Flour
1 can of tomato soup
water
Directions
Preheat oven to 350 degrees.
Combine beef, salt, corn meal, egg, milk, chili powder, onion, pepper and mustard. Mix well and form into meatballs. Roll in flour, brown in a drizzle of olive oil and place in a large casserole. Mix tomato soup with a soup can of water and mix. Pour soup over meatballs and bake, covered, for 1 hour and 30 minutes.
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