My mother was a great cook and experimented with a lot of different foods. She loved to invite family for dinner and often served these meatballs. - Joyce Watson, Piggott, Arkansas
- 1/4 cup evaporated milk
- 1/4 cup dry bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds ground beef
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 2/3 cup evaporated milk
- 2/3 cup water
- In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large oven-proof skillet, brown meatballs; drain. Combine sauce ingredients; pour over meatballs. Bake, uncovered, at 350° for 30 minutes or until meat is no longer pink. Yield: 30 meatballs.
Originally published as Meatballs with Mushroom Sauce in Taste of Home Ground Beef Cookbook 1999, p46
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Meatballs with Mushroom Sauce
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
Sort By :
Reviewed Apr. 13, 2009
"I had to try this recipie, this person is from my mom's hometown. It was great!!!"
Reviewed May. 2, 2008
"What kind of sauce?"