Meatballs in Mushroom Sauce

In a bowl, combine 1 kilo ground meat, 1 egg, 1/3 cup flour, salt, and pepper. Form into balls. Chill for a few minutes then fry in hot oil until done. Drain. In a saucepan, combine 1 can Campbell’s Brown Mushroom Sauce with ½ cup water and ¼ cup sliced button mushrooms. Cook until thick. To serve, place chicken balls over hot cooked rice. Pour mushroom sauce over meatballs and rice.

TIP: You can also use other sauces like cream of asparagus, curry sauce, or teriyaki sauce.