Smothered Meatballs Recipe

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When I left home, I either had to learn to cook or eat convenience foods...I was too spoiled by Mom's delicious cooking to settle for that!—Jerry Minerich, Westminster, Colorado
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings


  • 2 slices bread, torn
  • 1-1/4 cups milk, divided
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon pepper
  • 1 medium onion, finely chopped
  • 1 pound ground beef
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Nutritional Facts

432 calories: 1 each, 26g fat (9g saturated fat), 175mg cholesterol, 1337mg sodium, 20g carbohydrate (7g sugars, 2g fiber), 28g protein .


  1. In a bowl, soak bread in 1/4 cup of milk for 2 minutes. Add eggs, seasonings and onion; mix well. Stir in beef; shape into 1-in. balls. In a skillet, brown meatballs in oil; drain, Combine soup and the remaining milk; pour over meatballs. Stir until the sauce is heated.
  2. Pour into a 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes or until hot and bubbly. Yield: 4 servings.
Originally published as Smothered Meatballs in Taste of Home April/May 1995, p47

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Reviewed Oct. 28, 2014

"These are simply astounding. I only make one small alteration: I add a small can of mushrooms to the gravy before baking . This step is far from necessary, I just happen to like the additional mushrooms. I also recommend serving them over egg noodles. The gravy makes an excellent sauce and adding a bit or freshly chopped parsley and grated Romano/ Parmesan really tops it all off."

Reviewed Mar. 21, 2013

"This is a family pleasing dish. Have had it (and loved it) since I was a child, but that recipe called for a cup of hamburger bun crumbs rather than sliced bread. If the meat mixture is cold, the meat balls are a little easier to form and stay in a ball shapen better."

Reviewed May. 12, 2011

"Definitely a keeper! Reminded me of meatballs my mom used to make while I was growing up. The meat was very moist so it was hard to make it into balls but I managed. Turned out delicious so I wouldn't change a thing. Served the gravy on my mashed potatoes too. Yummy!"

Reviewed Nov. 1, 2010

"easy and very tasty, made some to freeze for other recipes-my favorite now"

Reviewed Oct. 30, 2010

"I misread the directions and put all of the 1 1/4 cup of milk in the meatball mixture. I wonder if some of the other reviewers did the same? Anyway, they had an awesome, down-home flavor, and are a great comfort food. I served them with brown rice tonight. I did add a dash of dijon mustard and worchestershire sauce to the soup mix just for a kick. It was delicious and will definitely make this again."

Reviewed Nov. 28, 2009

"We loved these meatballs! I only changed two things... I added a 1/2lb of ground pork (and seasoned accordingly) because they were very soft and the other thing I added was one sauteed onion to the sauce. They were delicious! Thanks for the recipe."

Reviewed Oct. 1, 2009

"These are very yummy! One thing that makes it difficult is that the meat mixture is very very moist, making it hard to make a meat BALL. Mine turned out more like meat blobs. Next time I make them, I'd either add another slice of bread or maybe another 1/4 lb of meat??? They need to be just a tad bit firmer. Will definitely make these again and again!!!"

Reviewed Jun. 10, 2009

"I made this recipe as is. It was really good! I will cut the salt in half next time. But my picky 2 yr old and hubby both loved these meatballs!"

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