2 pounds lean ground beef
1 pound ground veal
2 eggs
1/2 cup bread crumbs
3 tablespoons milk
3 tablespoons minced onion
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter
2 cups heavy cream
2 cans Campbell's Cream of Celery soup.
In a bowl, mix the beef, veal, eggs, bread crumbs, and milk.
In a skillet, saute the onion in the butter until soft but not brown. Mix into the meat with salt and pepper. Shape into small balls.
In a skillet, heat the remaining butter and saute the balls until cooked. Remove from the pan. Stir in the cream and cook over high heat, scraping up the browned bits. Add Campbell's soup and whisk to stir. Correct the seasoning with salt and pepper. Pour sauce over meatballs. (Can be made one day ahead until this point. Cover and refrigerate.)
Place in a preheated 350 degree oven for 1 hour, turning occasionally.
