Creamy Herbed Meatballs Recipe

Read Reviews
4.5 1 2
Publisher Photo
Cooking isn't one of my strong points. But this recipe is one my husband frequently requests. Basil and parsley give a distinct fresh flavor. - Marilyn Coupland, Portage la Prairie, Manitoba
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 4 servings


  • 1 egg
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped onion
  • 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound ground beef
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup water
  • 2 tablespoons minced fresh parsley

Nutritional Facts

4 each: 291 calories, 16g fat (6g saturated fat), 112mg cholesterol, 980mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 24g protein.


  1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
  2. In a large skillet, cook meatballs in batches until browned on all sides and a meat thermometer reads 160°; drain. Stir in the remaining ingredients. Cover and simmer for 20 minutes or until heated through, stirring occasionally. Yield: 16 meatballs.
Originally published as Creamy Herbed Meatballs in Taste of Home Ground Beef Cookbook 1999, p42

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Creamy Herbed Meatballs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
jpdakine User ID: 4580757 46178
Reviewed Sep. 19, 2013

"These are very easy and tasty meatballs. I made the meatballs as recipe called for but browned the meatballs. I put them in a casserole dish, stirred the soup in the pan and added some dry sherry instead of water. Poured that over the meatballs, baked @ 300 degrees for about an hour. Yum!"

Loading Image