Ingredients for Angela's Famous Meatballs
- 2 lbs ground beef
- quantity not specified in recipe (recipe uses individual spices: nutmeg, allspice, cardamom)
- 1 egg
- quantity not specified in recipe
- 1/2 cup finely chopped onion
- 1 teaspoon salt (for meatballs), 1 teaspoon pepper (for meatballs)
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (1 1/4 ounce) package onion soup mix
- quantity not specified in recipe (recipe uses 1 (14 1/2 ounce) can chicken broth)
- 1/4 cup milk (for meatballs), 1/2 cup milk (for sauce)
- 1 teaspoon seasoning salt (for sauce)
- 1 teaspoon pepper (for sauce)
- 1/2 cup dry bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1/2 teaspoon cardamom
- 1 (14 1/2 ounce) can chicken broth
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How to Make Angela's Famous Meatballs
- Preheat oven to 350°F (175°C).
- In a large bowl, gently combine all meatball ingredients until thoroughly mixed. Avoid overmixing.
- Roll the mixture into 1.5-inch meatballs. Place them in a single layer in a buttered 9x13 inch casserole dish.
- Bake for 15-20 minutes, or until lightly browned on the bottom. Gently stir the meatballs and bake for another 5-10 minutes, or until cooked through and firm.
- While the meatballs are baking, prepare the sauce: Combine all sauce ingredients in a large pot and bring to a simmer over medium heat. Reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Once the meatballs are cooked, carefully remove them from the oven using a slotted spoon and add them to the simmering sauce.
- Gently stir the meatballs in the sauce until they are heated through and well coated.
- Serve immediately, or transfer the meatballs and sauce to a slow cooker on low to keep warm for a party.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
12g
Fat
49g
Carbs
4g
