The comination of tender meatballs plus potatoes, carrots and pearl onions in a golden gravy really hit the spot on a chilly day after your getting off of work or worked up an appetite.
1 egg, beaten
1 cup soft bread crumbs
1/4 cupfinely chopped oinons
1 teaspoon salt
1 teaspoon salt
1 teaspoon dried thyme
1-1/2 pounds ground beef
2 tablespoons vegetable oil
2 cans(14-1/2 ounces each) beef broth
2 cans(10-3/4 ounces each) condensed golden mushroom soup, undiluted
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
1 jar(16 ounces) whole pearl onions, drained
1/4 cup minched fresh parsley
In a bowl, combined egg, bread crumbs, chopped onions, salt margoram and thyme. Add beef and mix well. Shape into 48 meatballs. In a dutch oven, brown meatballs in oil, drain add broth, soup, potatoes, carrots and pearl onions. bring to a bowl reduced heat simmer for 30 minutes or untill the vegetable are tender. sprinkle with parsley. yeild 8 servings.
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