1. In a large bowl and using your hands -- mix meat, eggs, vegetables and spices adding bread crumbs to thicken the mixture so that it will form a large egg shape ball and hold its shape. 2. In a large dutch oven heat oil until a piece of onion dropped in sizzles. 3. Using your hands shape the meat mixture into a large egg shape. With two spatchulas, going under the large egg ball in both directions -- gently place meat into the heated oil, cover and simmer each side until nice and brown -- colour of brown sugar. When ready to turn over, again use the spatchulas -- it makes it easy to flip when using the two of them. If the meat breaks, this is an indication that it was not browned enough on one side. 4. Once both sides have browned, put in the two cans of tomato soup with ½ can of water and stir until the tomato soup is well blended with the water and oil. Cover and let simmer for 30 minutes. 5. Our family enjoys this best with garlic mashed potatoes but some like it with plain rice as the sauce is wonderful with both. ---------------------------------------------------------------------------
Nutrition
Ingredients
