MEATBALLS:

2 lb. lean ground beef
1 onion, chopped
1 cup smashed corn flakes
1 egg
1 (10 oz.) can chicken and rice soup
salt and pepper, to taste

Put corn flakes into a bowl and smash with bottom end of a glass until almost powder. Set aside.

Mix meatballs ingredients and roll into 2-inch balls. Make sure you pack them good with your hands. Roll into corn flakes crumbs until they are all covered. Make sure not to make balls too big or they will fall apart later on.

In a fry pan add 1/4 cup of vegetable oil. Place meatballs in pan and slightly press down so they flatten a little. Brown quickly on medium high, flip and repeat on other side. They will not be cooked all the way through but should be browned on both sides when you pull them out.

As they cook, pull them out of fry pan and line in a large glass baking dish or 2 small glass dishes if you want to freeze half, because this makes a lot.

GLAZE:

1 (10 oz.) can cream of mushroom soup
1 can water (use empty soup can)

In a separate bowl mix cream of mushroom soup and water together, does not need to be heated. Pour this over the meatballs in the baking pan. This will also act as your gravy later so no extra gravy is needed after cooker. If you decided to freeze half, do not pour the soup and water over before freezing.

Bake covered with aluminum foil for 40 minutes at 350°F. Uncover, then bake an additional 20 minutes.

Serves 5 to 7 people.

Submitted by: Lacey Meredith