Meatballs with Mushroom Gravy Recipe

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Meatballs with Mushroom Gravy Recipe
Meatballs with Mushroom Gravy Recipe photo by Taste of Home
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Meatballs with Mushroom Gravy Recipe

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We added 2 tablespoons of Ready Mix Gravy to this saucy recipe from Krista Frank of Rhododendron, Oregon. "You can top the meatballs with the gravy or use the gravy as a dipping sauce," suggests Krista.
Recommended: Grandma's Best Suppers
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1/3 cup old-fashioned oats
  • 1/4 cup finely chopped onion
  • 1/4 cup shredded carrot
  • 1 small garlic clove, minced
  • 2 tablespoons beaten egg
  • 2 tablespoons ketchup
  • 2 teaspoons prepared mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 pound lean ground beef
  • 1-1/2 cups uncooked egg noodles
  • 4-1/2 teaspoons butter
  • 2 tablespoons beef-flavored Ready Gravy Mix
  • 3/4 cup cold water
  • 1 can (4 ounces) mushroom stems and pieces, drained

Directions

In a small bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 10 meatballs. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 400° for 18-20 minutes or until no longer pink.
Meanwhile, cook noodles according to package directions. In a small saucepan, melt butter. Add gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mushrooms.
Drain noodles. Drain meatballs on paper towels if necessary. Serve with noodles and gravy. Yield: 2 servings.
Originally published as Meatballs with Mushroom Gravy in Cooking for 2 Fall 2007, p26

Nutritional Facts

5 each: 467 calories, 18g fat (7g saturated fat), 176mg cholesterol, 897mg sodium, 45g carbohydrate (6g sugars, 4g fiber), 33g protein.

  • 1/3 cup old-fashioned oats
  • 1/4 cup finely chopped onion
  • 1/4 cup shredded carrot
  • 1 small garlic clove, minced
  • 2 tablespoons beaten egg
  • 2 tablespoons ketchup
  • 2 teaspoons prepared mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 pound lean ground beef
  • 1-1/2 cups uncooked egg noodles
  • 4-1/2 teaspoons butter
  • 2 tablespoons beef-flavored Ready Gravy Mix
  • 3/4 cup cold water
  • 1 can (4 ounces) mushroom stems and pieces, drained
  1. In a small bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 10 meatballs. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 400° for 18-20 minutes or until no longer pink.
  2. Meanwhile, cook noodles according to package directions. In a small saucepan, melt butter. Add gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mushrooms.
  3. Drain noodles. Drain meatballs on paper towels if necessary. Serve with noodles and gravy. Yield: 2 servings.
Originally published as Meatballs with Mushroom Gravy in Cooking for 2 Fall 2007, p26

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