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Creamy Herbed Meatballs Recipe

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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

Ingredients

  • 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

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

Directions

  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

Nutritional Facts

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

Full-Bodied White Wine

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

Reviews for Creamy Herbed Meatballs

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MY REVIEW
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!"

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