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Aunt Kathy’s Meatballs

By
Sertion (CC-BY-SA)

Ingredients

  • 3 slices caraway rye bread, crumbled
  • 1 C. milk
  • 1 ½ lbs. ground beef
  • ½ lb. ground pork
  • 1 small onion, diced
  • 1 egg
  • 6 T. chopped parsley, divided
  • 1 t. salt
  • ½ t. pepper (I actually use more than that)
  • Vegetable oil
  • 1 can cream of mushroom soup

Directions

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1. Place crumbled bread in small bowl, pour milk over, let stand to absorb. Mix together ground beef, ground pork, onion, egg, 4 T. parsley, salt and pepper, then add bread and mix well. Roll the mixture between your palms to create small (1-inch) meatballs.

2. Preheat oven to 350 degrees.

3. Add 1 T. vegetable oil to large skillet, over medium-high heat. Brown meatballs in batches, adding more oil as needed. Place browned meatballs in large baking dish. Mix can of soup with half a can of water, and pour over meatballs. Bake for half an hour, garnish with remaining parsley and serve.

Source: My Aunt Kathy says it comes from one of the earlier editions of “The Wisconsin Newspaper Association Foundation, Inc. – Feasting With the Fourth Estate.” Gail Davey of the Manitowoc Herald-Times-Reporter is the cook credited with the recipe, but no one who works at the paper now has ever heard of her. It’s obviously an older recipe, as there are a few instructions not included with it, presumably because “everybody knows what ‘brown in salad oil’ means,” so I’ve rewritten the method with an eye to our current audience.–Lori Skelton

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