My mother-in-law takes her nursing duties very seriously! When she has come to help out after I have had a baby or surgery she packs her cookbook, her favorite cooking tools, and the pink plastic gloves she wears when she cleans. She believes that by feeding me hearty meals I will regain my strength and mend faster. I am not sure that her opinions can be backed up with science, but I do know that when she is cooking, I always find the strength to make it to the table! One of the recipes that she always prepares is her Grandmother’s meatballs. She always makes extra so that I can have the leftovers for lunch.
Ingredients
1 pound ground beef
1 egg
1 small onion, chopped
3/4 cup bread crumbs (I use oatmeal to make this recipe gluten free)
1/2 cup milk ( you can use a dairy free alternative)
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1/2 teaspoon nutmeg (secret ingredient)
1 can cream of mushroom soup + 1 can of water or 2 1/2 cups of homemade cream of mushroom soup
In a medium bowl combine all of the ingredients except soup and water. Mix well. Form into balls.
If you use canned soup, pour it in a small bowl and mix in the water.
Here I diverge from the original recipe. It says to roll the meatballs in flour and brown them in oil. I think a lot of old recipes call for this step to prevent the meat from sticking to the pans. Our new nonstick pans render this step unnecessary. I just plop them in a nonstick pan without flour or oil and brown them.
After the meatballs are browned, pour mushroom soup over them, reduce heat, cover with lid, and simmer for 1 1/2 hours. Serve warm over rice, noodles, or riced cauliflower (directions below). Makes enough to serve 4 – 5 people.
I do not like making meatballs, so when I finally muster the will power to do it I make a double batch. I have mentioned before my dislike of touching raw meat and Kim at The Misadventures of Mub recommended that I get food grade latex gloves, which definitely helps. Below is a double batch simmering in my electric skillet:
Cauliflower Rice
Cut a head of cauliflower into florets. Steam in a double boiler until just tender. Scoop the florets into a ricer and press. You can see me demostrating how to use a ricer on potatoes here.
This post has been linked to Slightly Indulgent Mondays, where you will find more delicious gluten free recipes.
Angela says
I don't like touching raw meat either! that's another reason I hardly ever cook it!
Maybe we really want to be vegetarians.
It's easy with just my husband and I. I get around it most of the time, but two things I do because he loves them so much are salmon patties and ground turkey loaf (meatloaf with ground turkey). I don't like touching the meat, but I'll do it every once in awhile since he loves it so much.
Amy Green says
I have a whole mess of mushrooms I need to cook and was thinking about your cream of mushroom soup. I love how you always share recipes that touch your life.
Thanks for linking to Slightly Indulgent Mondays!
SnoWhite says
Sounds tasty to me — thanks for the recipe.
Shana says
That looks so good! Yum!
mub says
I'm glad it worked! Sometimes it's the only way I can stomach working with meat… it seems to go in cycles for me *L*
I just tried cauliflower rice a few weeks ago and I really really liked it!