Ingredients
2 lbs ground beef
2 eggs
1 1/2 cups corn flakes, finely crushed
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
2 (10 3/4 ounce) cans tomato soup
2 cups water
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Preheat oven to 350 degrees Fahrenheit. Place ground beef in a mixing bowl. Add eggs to ground beef and mix well. Put cornflakes in a ziplock bag. Crush cornflakes with a rolling pin. Add cornflakes to ground beef and work into the mixture. Add spices and worcestershire sauce to ground beef mixture, and work it in again. Make small meatballs aproximately 1" in size (or whatever size you like).I make approximately 67 small meatballs.) Place meatballs in a 3-quart oven proof casserole dish. In a bowl mix tomato soup and water together; pour mixture over meatballs. Cover casserole with tight fitting lid or foil and bake at 350 degrees Fahrenheit for 2 hours. Serve meatballs on the side and the tomato soup gravy over mashed potatoes.