1/2 C. cracker crumbs
4 russet potatoes
1 can cream of chicken soup
1 yellow onion, finely chopped
1 cage-free egg
salt
pepper
Mix ground beef, crumbs, onion, and egg well. Add desired amounts of salt and pepper. Shape the meat into balls and fry in oil until they brown. Now peel your potatoes and cut them into quarter sections. Boil until tender. Place potatoes and meatballs into a casserole dish and pour soup and 1 soup can full of water over potatoes and meatballs. Bake at 350 degrees Fahrenheit for about 30 minutes.