Photo by ingorrr

Source: Hometown Cooking
Ladies’ Home Journal® Magazine-Home Page

Ingredients
2 eggs, beaten
1/2 cup milk
2/3 cup crushed saltine crackers (about 18 crackers)
1/3 cup finely chopped onion (1 small)
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
2 pounds lean ground beef
1 10-3/4-ounce can condensed cream of mushroom soup
3/4 cup milk

Grease a 3-quart rectangular baking dish; set aside.

Method – The Procedure
In a large bowl, combine eggs and the 1/2 cup milk. Stir in crushed crackers, onion, celery salt, pepper, and 1/4 teaspoon of the ground nutmeg. Add ground beef. Mix well. Shape mixture into 20 meatballs. Arrange meatballs in prepared baking dish. Bake, uncovered, in a 350 degree F oven for 30 minutes or until no pink remains.

In a medium saucepan, combine condensed soup, the 3/4 cup milk, and remaining nutmeg. Cook and stir over medium heat until heated through. To serve, transfer meatballs to a serving bowl or platter. Spoon sauce over meatballs. Makes 5 or 6 servings.
Dietary exchanges: 1 starch, 5 lean meat, 2 fat.

Nutritional Information
Nutritional facts per serving
calories: 469, total fat: 26g, saturated fat: 10g, cholesterol: 204mg, sodium: 842mg, carbohydrate: 17g, fiber: 1g, protein: 39g

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