Food & Drink Magazine

Wednesdays Unplugged - Meatballs in Creamy Tomato Gravy

By Homesmsp @HomesMSP

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!


"The difference between life and the movies is that a script has to make sense, and life doesn't." ~ Joseph Mankiewicz


We had a relaxing Labor Day weekend, headed down to southeastern Minnesota on Saturday for a fun day. Attended our first Amish auction, fascinating to see all the horse carts parked along with the cars... an all day affair with many auctions taking place simultaneously for quilts, furniture, flower tubs, horses... picked up a rhubarb custard pie we will have for desert tonight. Met my college roommate who is married to my husband's cousin down there and had lunch at the Rushford lefse factory, then on to their charming vacation retreat in the converted schoolhouse where her father went to school... first time back since their wedding there 36 years ago yesterday, the white pine they planted then is might tall!


We have so many summer birthdays, birthday meals have been spread out. Last week we had granddaughter Sina's choice, even though her 2nd birthday was in July. She loves meatballs, so I prepared a meatball recipe that was a hit with our kids while they were growing up. I hadn't made it for a really long time... our kids said it tasted as they remembered it, brought back memories. Recipe below serves 4, I doubled it.


  • 1 onion, minced (or 2 tablespoons instant minced onion)
  • 2 tablespoons canola oil
  • 1 can chicken with rice soup
  • 1 can tomato soup
  • 1 cup water
  • 1 heaping teaspoon beef boullion
  • 1 pound hamburger
  • 1 egg
  • 2 slices soft bread crumbs
  • 1/4 cup evaporated milk
  • 1 teaspoon salt

Heat oil in skillet, add onion and cook under tender. Add 1 can chicken with rice soup, 1 can tomato soup and 1 cup water (plus instant onion if not using fresh onion). Heat to boiling and simmer sauce, stirring occasionally.

While this cooks, make meatballs. Beat egg slightly in bowl. Add bread crumbs, evaporated milk, salt and hamburger. Shape into meat balls and drop into simmering sauce. Cook slowly stirring occasionally about 1 hour, until sauce has thickened. Serve with mashed potatoes.

Sharlene Hensrud, RE/MAX Results - Email -

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