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Smothered Meatballs Recipe

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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1 serving (1 each) equals 432 calories, 26 g fat (9 g saturated fat), 175 mg cholesterol, 1,337 mg sodium, 20 g carbohydrate, 2 g fiber, 28 g protein.

Reviews for Smothered Meatballs

Sort By :
MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Nov. 1, 2010

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!!!"

MY REVIEW
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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