- 1 egg
- 1/4 cup dry bread crumbs
- 1/4 cup finely chopped onion
- 1 tablespoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground beef
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1/2 cup water
- 2 tablespoons minced fresh parsley
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs; drain. Stir in the remaining ingredients. Cover and simmer for 20 minutes or until the meat is no longer pink, stirring occasionally.