Mama Mia, that's a versatile meatball!
There is more to meatballs than just serving them with spaghetti, or sticking a toothpick in them and serving them as an appetizer. Meatballs are a versatile and economical main course.
Meatballs and Gravy-Alabama style
For the meatballs:
1 pound ground chuck
1 pound Italian sausage, either hot or sweet
1 teaspoon chopped garlic
2 tablespoons A-1 sauce
Seasoned salt and pepper to taste
Mix all of the ingredients together thoroughly. Shape into about 1-1/2 inch size meatballs. Place in a 350 degree preheated oven for 15 minutes, or until meatballs are done. Remove the meatballs from the oven and drain; then place on paper towels to absorb any grease.
1 can Campbells Golden Mushroom soup
1 can Campbells Cream of Mushroom soup
1 large onion, sliced thinly
1 red pepper, sliced thinly
1 green pepper, sliced thinly
1 yellow pepper, sliced thinly
1/2 soup can white wine (can substitute chicken stock)
1/2 soup can water
1 tablespoon butter
On a saucepan, saute onions and peppers in butter until onions are translucent. Mix the soups together along with the water and the wine. Pour this over the vegetables and cook for 10-15 minutes on low or until the gravy is heated.
Pour mushroom gravy over meatballs and serve on rice, thin spaghetti, or mashed potatoes.