Ingredients
1 large egg, lightly beaten1/2 cup soft bread crumbs2 tablespoons chopped onion1/2 teaspoon celery salt1/4 teaspoon dried marjoram1/8 teaspoon garlic salt1/8 teaspoon pepper1 pound ground beef2 tablespoons all-purpose flour1 tablespoon canola oil1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3/4 cup water1/3 cup sour creamHot cooked egg noodles
Preparation
In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally.
Stir in sour cream; heat through (do not boil). Serve with noodles.
