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Beefy Mushroom Meatballs

 Beefy Mushroom Meatballs
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.
6-8 ServingsPrep: 15 min. Cook: 40 min.


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.

2 of 2

Beefy Mushroom Meatballs (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.