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Meatballs with Mushroom Sauce Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 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
  • SAUCE:
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2/3 cup evaporated milk
  • 2/3 cup water

Nutritional Facts

1 serving (5 each) equals 285 calories, 15 g fat (7 g saturated fat), 70 mg cholesterol, 703 mg sodium, 11 g carbohydrate, 1 g fiber, 24 g protein.

Directions

  1. 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.
Leftover evaporated milk should be transferred from the can to another container for storage. If stored in a covered container in the refrigerator, it can be used safely within 3 days.
Originally published as Meatballs with Mushroom Sauce in Taste of Home Ground Beef Cookbook 1999, p46

Nutritional Facts

1 serving (5 each) equals 285 calories, 15 g fat (7 g saturated fat), 70 mg cholesterol, 703 mg sodium, 11 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 Meatballs with Mushroom Sauce

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MY REVIEW
Reviewed Apr. 13, 2009

"I had to try this recipie, this person is from my mom's hometown. It was great!!!"

MY REVIEW
Reviewed May. 2, 2008

"What kind of sauce?"

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