Try These If You Like Savory, Big Meatballs To Serve With Mashed Potatoes Or Egg Noodles.

1 Tbsp Olive Oil
1 Sm Onion, Finely Chopped
1 Egg
1 Lb Ground Beef Chuck
1 Cup Plain Dry Bread Crumbs
1 Tsp Garlic Salt
1 Tsp Ground Coriander
1 Tsp Ground Nutmeg
2 Tbsp Chopped Fresh Parsley
Ground Black Pepper To Taste
1 – 10¾ Oz Can Condensed Cream Of Mushroom Soup
2 Tbsp Water, Or As Needed

Heat The Oil In A Large Skillet Over Medium-high Heat. Add Onions; Cook & Stir Until Tender & Lightly Browned. 

Whisk The Egg In A Large Bowl. Add The Onion, Ground Beef, Bread Crumbs, Garlic Salt, Coriander, Nutmeg, Parsley & Pepper; Mix Well Using Your Hands. Shape Into Meatballs Using Your Hands Or An Ice Cream Scoop. 

Place The Meatballs Into The Skillet, & Set Over Medium-high Heat. Cover, & Cook Until Browned On The Bottom. Turn, & Continue Cooking Covered, Until Meatballs Are Browned On All Sides & No Longer Pink In The Center, About 20 Minutes. Drain On A Paper Towel, & Pour Excess Grease Out Of The Skillet. 

Pour The Cream Of Mushroom Soup Into The Skillet, & Stir In Enough Water So That It Is Still A Fairly Thick Gravy. 

Return The Meatballs To The Skillet, & Stir Until Coated. 

Serve Over Potatoes Or Egg Noodles. 

Makes 6 Servings.