1 lb. ground chuck or ground round
1 small onion, finely chopped
1 1/2 Pepperidge Farm cornbread bread crumbs
1 egg
1 small can evaporated milk
salt and pepper to taste or 1 tsp. McCormick Nature's Seasons

Mix well and roll into small balls. Brown. In a saucepan, add 2 cans cream of mushroom soup and 1 can water, then add meatballs. Simmer for 20 minutes. Serve over rice, mashed potatoes or noodles (rice is the best).

Note: This recipe is delicious for a meat loaf except you need to add 2 tablespoons of ketchup to the mixture and spread a small amount of ketchup on top.