Week 2-Spaghetti Meatballs

            Spaghetti Meatballs

Serving Size  : 0     Preparation Time :0:20

Categories    : Ground Beef, Ground Chicken

  Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------

  1       pound         ground beef -- OR other ground meats

1/4       cup           dry bread crumbs

1/4       cup           onion -- finely chopped

  1      whole          egg -- slightly beaten

  2      teaspoons      Williams Chili Seasoning

1/4      teaspoon       salt

  1      can            tomato soup

1/2      can            water

1/4      teaspoon       garlic powder

  1      tablespoon     Williams Chili Seasoning

Mix everything but water, soup and 1 tablespoon  of chili seasoning together well.

Using a small cookie scoop you have sprayed with cooking spray make meatballs and drop into a large skillet.

Brown the meatballs on all sides. Drain off excess grease.

Mix water, soup and 1 tablespoon of chili seasoning together and pour over meatballs.

Bring to a low boil and simmer for 15 minutes.

Description:

  "These meatballs can be served over any pasta or rice"

Yield:  "3 cups"

Start to Finish Time:   "1:00"

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 Per Serving (excluding unknown items): 1691 Calories; 129g Fat (69.3% calories from fat); 88g Protein; 41g Carbohydrate; 2g Dietary Fiber; 598mg Cholesterol; 1845mg Sodium.  Exchanges: 2 Grain(Starch); 11 1/2 Lean Meat; 1/2 Vegetable; 19 Fat. 

Serving Ideas : Serve over any pasta or rice.  Also good on meatball sandwiches. 

NOTES : I generally make up a double or triple batch of this at a time.  I remove the excess meatballs from the skillet for future meals prior to adding the soup/water mixture and freeze or can those meatballs for future use.  I make the sauce fresh with each meal.