Easy Meatballs in Mushroom Sauce

Source: Southern U.S. Cuisine

A quick-to-fix family pleaser. Make and freeze cooked meatballs ahead of time for an extra-easy meal. 

1 pound lean ground beef
3/4 cup quick-cooking oats 
1/4 cup finely chopped onion, or about half of a small onion 
1 teaspoon garlic powder
1/2 teaspoon seasoned salt 
1/8 teaspoon pepper
2 large eggs
1 1/2 cups milk, divided
1 tablespoons butter
1 tablespoon olive oil
1 can (10 3/4 oz) condensed golden mushroom soup 

In a large bowl combine beef, oats, onion, garlic powder, seasoned salt, pepper, eggs, and 1/2 cup milk (mixture will be soft). Using about 2 tablespoons of mixture per meatball, shape 18 to 20 meatballs. 

In large skillet melt butter and oil and brown several meatballs at a time, turning carefully with spatula. As meatballs brown, remove to a 13x9x2-inch baking dish.

To the drippings in skillet add the remaining 1 cup milk and the soup; cook and stir just until mixture begins to boil. Pour over meatballs.

Cover and bake at 350° for about 60 minutes or until meatballs are thoroughly cooked. Serve over mashed potatoes or noodles. This recipe for meatballs serves 4.