Meatball - Potato Scallop

• 1 lb. ground beef
• 1 egg
• 2 Tbsp. fine dry bread crumbs
• 2 Tbsp. parsley flakes
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. olive or vegetable oil
• 1 medium onion, chopped
• 1 (10 1/2 oz.) can condensed cream of mushroom soup
• 2 Tbsp. Worcestershire
• 2 or 3 large potatoes, peeled, thinly sliced and cooked
• 1 (8 oz.) can whole kernel corn, drained
• grated Cheddar cheese (optional)

1. Mix first 6 ingredients lightly, but thoroughly. Shape in 16 balls and brown on all sides in the oil in skillet.
2. Remove meatballs and pour off all but 1 tablespoon fat.
3. Add onion to skillet and saute for 2 to 3 minutes.
4. Add soup, Worcestershire and about 1/2 cup water.
5. Simmer 5 minutes.

ground beef, egg, bread crumbs, parsley flakes, salt, pepper, olive, onion, condensed cream, worcestershire, potatoes, whole kernel corn, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=839929 (may not work)