Easy Many Way Meatballs

I adapted this recipe from one my mom made growing up. I adapted it because I'm usually too lazy to make meatballs from scratch...


Frozen Meatballs*
2 cans Cream of Mushroom Soup
Milk
Parsley, to taste
Rice, cooked

Cook desired number of meatballs as directed on package. Meanwhile, mix cream of mushroom soup and milk in skillet. (Add enough milk to create a sauce-like consistency. As my mom would say, "A certain amount til it looks right.") Heat to a simmer. Add meatballs and stir until coated. Add parsley to taste. Simmer for 15 minutes stirring occasionally. Serve over cooked rice.

*I use either the meatballs you can buy in the frozen section at Costco or a brand I found at target called Rosina's Italian-style Meatballs. Both have excellent flavor and are great in this dish.


Here is my mom's original recipe if you're ambitious enough to make meatballs from scratch:

1 lb. Hamburger
1/4 c. fine dry Bread Crumbs
1/4 c. Onion, minced
1 Egg, slightly beaten
1/4 tsp. Salt
1 can Cream of Mushroom Soup
1/2 c. Water (I substitute milk for a creamier sauce)
2 T. chopped Parsley

Mix hamburger, dry bread crumbs, onion, egg and salt. Shape into balls and brown in skillet. Pour off grease and add cream of mushroom soup, water and parsley. Cook over low heat for 15 minutes.

From: The Manning Cookbook
Difficulty: Easy