Mini Meatballs in Cream Sauce

These go so fast as hors d'ouvres but they are easily transitioned into a meal by serving over cooked egg noodles. Make the meatballs ahead and freeze for impromptu gatherings or a quick meal.


125 meatballs


1 lb. ground beef ¾ teas. nutmeg ¾ teas allspice 1 egg 1 teas. sugar 1 cup fresh bread crumbs ¼ teas salt ½ teas pepper 1 can cream of onion soup 1 can cream of celery soup ½ cup milk 2 lbs of cooded wide egg noodles

Nutritional information

No nutrition information available


Preheat oven to 350 degrees. Mix all but soups and milk into the ground beef and blend well. Form into ½ inch balls and bake for 10 to 15 minutes until brown. Warm soups together with ½ cup milk and pour over meatballs. (If serving as appetizers, put out the toothpicks and stand back.) Serve over cooked egg noodles.