2 lbs ground beef
1 egg
1/2 cup bread crumbs, italian seasoned
2 tbsp worcheshire sauce
3 tbsp. horse radish (the real shredded deal, not the sauce)
2 tbsp brown mustard


Mix all ingredients together and form walnut sized meat balls. Brown in
dutch oven using EVOO. You may wish to remove some from the pan to be able
to cook the whole batch. Return all meatballs to pan and turn heat to low.
Add the following"

1 cans of cream of mushroom soup ( may use two if you wish more gravy)
1 soup can of water

Scrape the brown bits from the bottom to incorporate in gravy. Simmer until
gravy thickens (approx. 15 - 20 min.)

Serve over buttered noodles.


-ginny