Shepherdess's Cookbook

Shepherdess Meatballs

An easy healthy meal to make within an hour or so. Will serve up to four people, excellent as a leftover. Kid's love it.

Sauce

1 can Campbell's Soup Chicken and Rice (to make for 6 people add 2 cans)
1 can Campbell's Soup Tomato (to make for 6 people add 2 cans)
1 meduim sweet onion (Minced)
1 Green Pepper (Minced)
2 tablespoons Butter or Margerine
2 cups Sour Cream
1 cup Milk
Powdered Garlic to taste
Salt to taste
Pepper to taste
Egg Noodles/Dumplings or Rice

Meatballs

1.5 Pounds Lean Ground Beef
1/2 Teaspoon Tumeric
Italian Bread Crumbs
2 eggs
milk

1. Melt the butter in a meduim sized sauce pot and sautee the minced onion and green pepper until they are slightly translucent.

2.  Stir in the two cans of soup until completely blended. Add one can full or a cup of milk slowly in to the mixture until blended. Add spices (garlic, salt, peeper and turmeric). Turn heat to medium high until sauce simmers, add in sour cream until blended.  Turn heat to medium to simmer.

3. Prepare meatballs by combining the groundbeef, 2-3 cups of Italian Bread crumbs, eggs and minimum of one cup of milk. Lightly fold the ingredients together until thorughly mixed.  Small meatballs will cook faster, while the larger they are the longer you will have time the sauce. Medium sized meatballs are preferred, but you can adjust depending on fast you want you get the dinner done.  You can pretty much time the meatballs by the start of cooking the noodles or rice that you will be preparing.

4. Prepare Egg Noodles/Dumpling or Rice.  Children prefer the noodles, but I have a child who has both. Let sauce cook on meduim heat for minmum of 20 minutes, stirring occasionly.

5.  When the sauce is finshed. serve over noodles or rice
.
6. Enjoy!

Excellent for leftovers...sometimes it even tastes better.