Savory Meatball N Spaghetti Bake Recipe
Ingredients
| Ground beef | 1 1/2 Pound | |
| 1/2 cup fine dry bread crumbs | ||
| 1 egg, slightly beaten | ||
| Salt | 1 Teaspoon | |
| Onion | 1 Cup (16 tbs), sliced | |
| Shortening | 2 Tablespoon | |
| Condensed cream of mushroom soup | 2 Can (10oz) | |
| Sour cream | 1 Cup (16 tbs) | |
| Tomatoes | 1 Cup (16 tbs), chopped | |
| Cucumber | 1 Medium, cut into cubes | |
| 1 1/2 cups spaghetti broken in 2-inch pieces, cooked and drained | ||
| Dried dill leaves | 1/2 Teaspoon, crushed | |
| Grated Parmesan cheese | ||
Directions
In large bowl, combine beef, crumbs, egg, and salt: shape into 24 meatballs.
In a large skillet or 2 skillets (about 10 inch), brown meatballs and cook onion in shortening until tender; pour off fat.
Blend in soup, sour cream, and tomatoes.
Add cucumber, spaghetti, and dill; mix well.
Bake in two 1 1/2-quart casseroles at 350°F. for 30 minutes or until hot.
Sprinkle with cheese.
In a large skillet or 2 skillets (about 10 inch), brown meatballs and cook onion in shortening until tender; pour off fat.
Blend in soup, sour cream, and tomatoes.
Add cucumber, spaghetti, and dill; mix well.
Bake in two 1 1/2-quart casseroles at 350°F. for 30 minutes or until hot.
Sprinkle with cheese.
Chef
