From the kitchen of our Aunt Linda (Olson)

Time Needed: 45 min – 1 hr

Ingredients:

–        2 Tablespoons minced onion
–        2 teaspoons margarine
–        1 lb. ground beef
–        ½ cup uncooked quick rolled oats
–        1 egg, slightly beaten
–        1 teaspoon of salt (or less if desired)
–        1/8 teaspoon of pepper
–        ¼ teaspoon caraway seed
–        3 Tablespoons margarine
–        1 can cream of celery soup
–        ½ cup of water

Instructions:

  1. Brown onion lightly in margarine over low heat.
  2. Combine meat, oats, egg, seasongs, and cooked onion in separate bowl. Mix thoroughly.
  3. Shape meat into one-inch small balls.
  4. Fry them slowly in margarine until brown – turning on all sides.
  5. Remove when browned. When all are browned, add soup and water to skillet drippings and stir until smooth and bubbly.
  6. Return meat balls, cover tightly.
  7. Simmer over low heat for 30 minutes.
  8. Serve with egg noodles.

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