tonights supper

a little different from Pat the Plumbers recipe...and a little more prep intensive if you don't have some things cut up before hand. I always try to keep several things cut up and frozen in freezer suck bags for cooking/grilling, such as: onions of choice, all different colored bell peppers, mushrooms of choice, black olives, garlic and bacon. grab you sum 80/20% ground beef. put ina big bowl, add all the extra ingrediants you want, squish it all together, and roll into golfball size meatballs. 2 lbs of burger will make a boat load of meatballs, perfect for doing 1/2 of them now and freezing the other half for later. brown the balls on all sides on the grill. then take one of them aluminum pans (easy cleanup) you buy at the store you do ribs in...the throw away ones. put the balls in there and pour enough cream of mushroom soup in there to where it's covering about 1/2 the balls deep. now...use the good name brand soup like campbells condensed, DON'T add any water or thin it down in any way. the reason for the more expensive soup is that the cheaper soups even tho condensed waters itself down while cooking and won't stay thick, also the flavor isn't there. what ever soup is left over after taking out the balls to eat can be saved, and frozen for another time. put that pan of balls on the grill on medium heat for about 20/30 minutes, you can cut into one of them to make sure they are cooked clear thru. serve with your favorate sides and a nice wine! they will fill you up fast so regulate accordingly! good eats!