Norwegian Meatballs

• 1 1/2 lbs ground beef
• 1/2 lb ground veal
• 2 eggs
• 1 cup breadcrumbs
• 2 teaspoons lemon juice
• 1/2 milk
• 1 medium onion, chopped fine
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sage (rubbed or ground)
• 1 campbell's tomato soup (10.75 oz. can)

1. Preheat oven to 350u0b0.
2. Soak breadcrumbs in milk for 10-15 minutes.
3. Mix all ingredients together, EXCEPT the tomato soup.
4. Form into balls, a little smaller than a golf ball.
5. Brown in 1-2 T. CRISCO, is desired.
6. Place in a baking dish & pour the soup over the top.
7. Cover & bake for 45-50 minutes.
8. Uncover & bake 15 minutes longer.
9. NOTE: You can substutute cream of mushroom soup with a capful of Kitchen Bouqet added, if desired.

ground beef, ground veal, eggs, breadcrumbs, lemon juice, milk, onion, salt, black pepper, sage, campbells tomato soup

Taken from www.food.com/recipe/norwegian-meatballs-409386 (may not work)