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Meatballs With Biscuit Topper Recipe
|Egg||1 , beaten|
|Condensed cream of celery soup||10 3⁄4 Ounce|
|Soft bread crumbs||3⁄4 Cup (12 tbs) (Around 1 Slice)|
|Onion soup mix||1 Tablespoon|
|Ground beef||1 Pound|
|Cooking oil/Shortening||2 Tablespoon|
|All-purpose flour||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Canned chopped mushrooms||3 Ounce|
Calories 532 Calories from Fat 362
% Daily Value*
Total Fat 40 g62.2%
Saturated Fat 12.5 g62.7%
Trans Fat 0 g
Cholesterol 135.9 mg
Sodium 751.3 mg31.3%
Total Carbohydrates 21 g6.9%
Dietary Fiber 1.5 g6%
Sugars 1.9 g
Protein 23 g46%
Vitamin A 10.3% Vitamin C 0.95%
Calcium 8.9% Iron 11.6%
*Based on a 2000 Calorie diet
Add beef; mix well.
Shape into 12 meatballs.
Brown meatballs over medium heat in hot oil, 8 to 10 minutes.
Drain off excess fat.
Prepare Biscuit Topper; set aside.
Combine remaining canned soup, flour, and paprika.
Stir in water and undrained mushrooms.
Pour over meatballs in skillet; bring to boiling.
Pour boiling mixture into 1 1/2 quart casserole; top immediately with Biscuit Topper.
Bake, uncovered, at 400Â° for 15 minutes.
Biscuit Topper: Combine 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon dry onion soup mix, and 1/8 teaspoon celery salt.
Blend 1/4 cup milk and 2 teaspoons cooking oil.
Stir into flour mixture just till blended.
Combine 3/4 cup soft bread crumbs with 2 tablespoons melted butter.
Divide dough into 8 portions; drop into buttered crumbs.
Turn to coat all sides; place atop bubbling meat mixture.