This is simple to prepare, but homey and comforting, like going to Grandma’s house. Give it a try! Kids love it as well as adults.
1 lb lean ground beef
1 onion, chopped
1 slice bread, torn
1 large egg, beaten
1 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
1 can cream of mushroom soup, undiluted
1 can beef broth, undiluted
1 (3 oz) pkg cream cheese
1/2 cup sour cream
1 Tbsp chopped fresh parsley
Combine beef, onion, bread, egg, garlic, salt, and pepper in large bowl; mix lightly . Line baking sheet with foil (easy clean-up!). Shape meat into 16-20 small meatballs. Arrange on baking sheet and bake in 350 degree oven for 20 minutes. Drain well and set aside. Put soup, broth and cream cheese in deep skillet. Heat and stir until combined; add meatballs and simmer until meat is thoroughly cooked, about 10 minutes. Stir in sour cream and parsley and cook just until heated; do not boil or sour cream will curdle. Serve over egg noodles or mashed potatoes. If desired, garnish meatballs with dollop of sour cream and a sprinkle of more parsley. Peas are a great accompaniment, and add needed color.
To up the ante to this dish, saute fresh sliced mushrooms in skillet before adding soup, etc. I really like the difference this makes!