Preheat oven to 400 degrees F.
Mix 3/4 cup of the water and 1/4 cup of the soup in a large bowl. Add meat, dry stuffing mix and eggs; mix lightly. Divide meat mixture in half. Cover and refrigerate half of the meat mixture for up to 24 hours. Shape remaining meat mixture into 12 meatballs, each about 1 1/2 inch in diameter. Place, in single layer, in shallow foil-lined baking pan.
Bake for 20 minutes. Remove meatballs from oven; set aside. Mix remaining soup and sour cream in large saucepan. Add meatballs and remaining 1/2 cup water; cook on low heat 10 minutes or until heated through, stirring occasionally.
Serve over hot cooked egg noodles.
For Meatloaf: Shape reserved meat mixture into oval loaf on foil-covered baking sheet (or in a loaf pan). Cover and refrigerate up to 24 hours. When ready to serve, uncover and bake at 400 degrees F for 40 minutes or until cooked through. Serve as part of your dinner the next night.
For more Meatballs: Remaining meat mixture can be shaped into more meatballs and baked as directed. Cool, then place in airtight container and freeze until ready to use as desired.
|Time:||10 Minutes Preparation Time|
30 Minutes Cooking Time
By sooz from Toronto, ON
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