• 3 slices white bread
• 1/2 cup milk
• 1 pound ground beef
• 2 cups cooked rice
• 1 teaspoon salt
• 1/4 teaspoon ground thyme
• 1/4 teaspoon garlic salt
• Cornflake crumbs
• Vegetable oil
• 1 – 10 3/4 ounce can of cream of mushroom soup, undiluted
• 1 1/4 cups of buttermilk

Method

Preheat oven to 350°F.

Soak the bread in 1/2 cup of milk until soft.

Break up the ground beef in a bowl.  Mix in rice, and seasonings.  Remove bread from soaking and squeeze out excess moisture.  Pull apart with fingers and mix into the ground meat mixture, combining well, but not overmixing.  Overmixing can result in tough meatballs.

Lightly oil the palms of your hands and shape meat mixture into twelve 1-1/2 inch meatballs. Coat each meatball with cornflake crumbs and brown well in hot vegetable oil. Place the browned meatballs in a shallow baking dish and pour the mushroom soup and buttermilk over them. Bake uncovered in preheated 350°F oven for 30 minutes.

Contributor: Kirsten Bergstrom

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