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Beefy Mushroom Meatballs

Total Time

Prep: 15 min. Cook: 40 min.

Makes

6-8 servings

Among my memories of a reunion held on my farm are these savory meatballs a family member made. That's where I got this recipe that I now make for potlucks and get-togethers. It's so handy to transport and keep warm in a slow cooker, and it makes a great appetizer, too.

Ingredients

  • 2 slices bread, torn
  • 2 tablespoons milk
  • 1 large egg, lightly beaten
  • 3 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 can (10-1/2 ounces) beef consomme
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon beef bouillon granules
  • 1/2 cup sour cream
  • Hot cooked noodles, optional
  • Minced fresh parsley

Directions

  1. In a large bowl, combine bread and milk. Add the egg, onion, salt and pepper. Crumble beef over mixture and mix well.
  2. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels.
  3. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the mushrooms, parsley, Worcestershire sauce, bouillon and meatballs. Simmer, uncovered, for 30 minutes, stirring occasionally.
  4. Remove from the heat; stir in sour cream. Serve with noodles if desired. Sprinkle with parsley.

Nutrition Facts

1 cup: 227 calories, 13g fat (6g saturated fat), 82mg cholesterol, 735mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 19g protein.

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