#254 - Meatballs in Tomato Sauce

(by Shirley McNevich)

2 lb. ground chuck
2 medium onions, finely chopped
1 egg
2 slices bread broken into bite sized pieces
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic salt
1 TBSP canola oil
2 - 10.75oz. cans Campbell's tomato soup

In a medium sized bowl, add all ingredients EXCEPT the tomato soup--mix them thoroughly with your hands. Form golf ball sized meatballs with the mixture using your hands. In a skillet, add 1 TBSP canola oil and brown the meatballs, turning until brown on all sides. Put meatballs in a Dutch oven or a crockpot. Pour the two cans of tomato soup in a bowl--use one of the empty cans, fill with water, and add the water to the soup and stir until mixed. Pour the soup over the meatballs--if using Dutch oven bake with lid on for 2 hours. If using a crockpot, you'll have to judge the time yourself.