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lean ground chuck ground pork bacon green peppers celery onions breadcrumbs cream of mushroom soup cream of chicken soup containers beef broth mushroom
Viewed: 35 - Published at: 3 years agoIngredients
- 5 1/2 lbs lean ground chuck
- 2 lbs ground pork
- 2 lbs bacon, fried crisp & finely crumbled (reserve the drippings)
- 2 cups finely diced green peppers
- 2 cups finely diced celery
- 5 large onions, finely diced
- 1 (24 ounce) container plain breadcrumbs
- 6 (14 1/2 ounce) cans cream of mushroom soup
- 4 (14 1/2 ounce) cans cream of chicken soup
- 2 (32 ounce) containers beef broth
- Optional
- mushroom, sliced and slightly browned (optional)
Method
- Mix the meats thoroughly together.
- Add in all the diced vegetables mixing well.
- Salt and pepper to your family's tastes.
- Add bread crumbs until the mixture is very slightly sticky to the hand/fingers.
- Heat up the leftover bacon drippings over medium heat.
- Roll the meat mixture into golf ball size meatballs then roll them in plain bread crumbs.
- Place them in the bacon drippings, browning all sides.
- When completely browned, place on a paper towel to drain and cool.
- At this point, you can use a slow cooker or a roasting pan.
- Fill the pan with the soups and the beef broth, whisking to mix thoroughly and get rid of any clumps.
- Add mushrooms if desired.
- Add all the meatballs and heat thoroughly.
