A delightful twist on classic meatballs, baked to perfection with a rich and creamy sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the meatballs.
In a mixing bowl, combine the ground beef, bread crumbs, milk, salt, baking powder, poultry seasoning, and finely chopped onion.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into 1 1/4-inch diameter balls and set aside.
Use a small ice cream scoop for uniform meatballs.
In a frying pan, melt the butter over medium heat. Add minced garlic and sauté until fragrant.
Keep an eye on the garlic to prevent it from burning.
Brown the meatballs in the pan, turning occasionally to ensure all sides are seared.
Browning adds a rich flavor to the meatballs.
Transfer the meatballs to a casserole dish. In the same pan, mix the cream of mushroom soup with water and bring to a gentle boil.
Stir continuously to create a smooth sauce.
Pour the sauce over the meatballs in the casserole dish. Cover and bake in the preheated oven for 35 minutes.
Covering the dish helps retain moisture and infuse the meatballs with the sauce.
Serve the meatballs hot with your choice of sides, such as mashed potatoes or steamed vegetables.
Garnish with fresh parsley for a pop of color and added flavor.
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