Polish Meat Balls

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 onions, coarsely chopped
• 6 stalks celery, coarsely chopped
• 2 1/2 pounds ground veal
• 2 1/2 pounds ground pork
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 40 saltine crackers, crushed
• 3/4 cup dry bread crumbs
• 1/2 (12 fluid ounce) can evaporated milk
• 3 eggs
• 4 teaspoons salt, or to taste
• 1 teaspoon dried marjoram
• 1 teaspoon dried onion flakes
• 3/4 teaspoon ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

2. In a large bowl, combine the ground veal, ground pork, chopped onions, chopped celery, crushed saltine crackers, dry bread crumbs, eggs, salt, marjoram, dried onion flakes, black pepper, and the evaporated milk. Mix with clean hands until evenly combined.

3. Shape the mixture into meatballs about 1 1/2 inches across and arrange them in the prepared baking dish in a single layer.

4. Stir the condensed cream of mushroom soup with a splash of water until smooth, then spoon it evenly over the meatballs.

5. Cover the dish with foil and bake for 60 minutes.

6. Uncover and bake for another 15 to 20 minutes, until the meatballs reach 160°F (71°C) in the thickest part and the sauce is bubbling. Serve hot.