• 1 lb. ground antelope
  • 1 egg, beaten
  • 1/2 c. fine dry bread crumbs
  • 1/3 c. milk
  • 2 Tbsp. minced onion
  • 1 Tbsp. brown sugar
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground allspice
  • salt and pepper to taste
  • 1/4 c. flour
  • 1 (10 3/4 oz.) can condensed cream of mushroom soup
  • 1 1/2 c. water
  • 1 (12 oz.) egg noodles, uncooked

    In a medium bowl stir together antelope, egg, bread crumbs, milk, onion, sugar, nutmeg, allspice, salt and pepper. Shape the mixture into 2 inch meatballs. Roll the meatballs in the flour coating on all sides. In a large skillet cook meatballs until brown on all sides, over medium heat. Drain any fat from the meat balls. In a small bowl whisk the soup and water until smooth. Add mixture to skillet and heat until bowling. Reduce heat, cover, and cook for 20 minutes. Cook noodles according to package directions, drain and add to meatball mixture and serve.

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