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Creamy Herbed Meatballs

 Creamy Herbed Meatballs
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
4 ServingsPrep: 15 min. Cook: 35 min.

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

Directions

  • In a large bowl, combine the first six ingredients. Crumble beef over
  • mixture and mix well. Shape into 1-1/2-in. balls.
  • 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.
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.

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Creamy Herbed Meatballs (continued)

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