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Beefy Mushroom Meatballs Recipe

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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.

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Beefy Mushroom Meatballs Recipe

Prep: 15 min. Cook: 40 min.

Yield: 6-8 Servings

15 40 55

Ingredients

2 slices bread, torn
2 tablespoons milk
1 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

In a large bowl, combine bread and milk. Add the egg, onion, salt and pepper. Crumble beef over mixture and mix well.
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.
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.
Remove from the heat; stir in sour cream. Serve with noodles if desired. Sprinkle with parsley. Yield: 6-8 servings.

Originally published as Beefy Mushroom Meatballs in Country Woman January/February 2002, p33

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Reviews for Beefy Mushroom Meatballs (1)

Beefy Mushroom Meatballs

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Reviewed on Feb. 03, 2011 by tiger976

Loved this recipe, very, very good. Followed the directions as written, came out perfect. If anyone tries it make sure to use the 2 cans of mushrooms & egg noodles. Thanks for sharing.