There was still some sunlight left when I got home for dinner, so I decided to go outside to take the picture of the Sweet and Savory Meatballs that Wendell prepared. And what better place than on our "handy shrub" that I blogged about earlier.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_zE4Q-isMAfKREkqSnIrM3kZbMpu0VeXXXTGvNb9ED6v77WCM1lfSl7w-XCxHg1X3dbdVYyBffs-p0sx-LTNLS098xn3aS6ssH_UA8sH2pXx4cPWiFNTX8NpLuvn58Wt9x_cpcPAOcs/s800/IMG_2629.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYobZUcsbaYIIdEeXa_4rEe9-LpMIUNafb8BWA1svisxvbf_CtGIxz-tmsR3QwFQDk2mfenX7lG0YIIXBz0dJUS4JnPKb1MygDAHFyXI3b8bdcmTlwaEVoy9be9YEt5Q-5Q6jpG7CoR0/s800/IMG_2638.jpg)
1/4 c. fine dry bread crumbs
1/4 c. finely chopped onion
1 egg slightly beaten
1 small clove garlic, minced
1 tbs. shortening
1 can Campbells Golden Mushroom soup
1/2 c. drained chopped tomatoes
2 tbs. soy sauce
dash pepper
Mix beef, crumbs, onion, egg and garlic. Shape into 16 meatballs. In skillet brown meatballs in shortening; pour off fat. Add remaining ingredients. Cover; cook over low heat 20 minutes or until done. Stir now and then. Serve with rice.
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