Beefy Mushroom Meatballs Recipe

4 4 5
Beefy Mushroom Meatballs Recipe
Beefy Mushroom Meatballs Recipe photo by Taste of Home
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Beefy Mushroom Meatballs Recipe

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4 4 5
Publisher Photo
Among my memories of a reunion held on my farm are these savory meatballs a family member made. That's where I got this recipe that I now make for potlucks and get-togethers. It's so handy to transport and keep warm in a slow cooker, and it makes a great appetizer, too.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

Ingredients

  • 2 slices bread, torn
  • 2 tablespoons milk
  • 1 egg, beaten
  • 3 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 1 tablespoon butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 can (10-1/2 ounces) beef consomme
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon beef bouillon granules
  • 1/2 cup sour cream
  • Hot cooked noodles, optional
  • Minced fresh parsley

Directions

In a bowl, combine bread and milk. Add the egg, onion, salt and pepper; mix well. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels.
In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme; bring to a boil. Reduce heat; add the mushrooms, parsley, Worcestershire sauce and bouillon. Add meatballs; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat; stir in sour cream. Serve over noodles if desired. Garnish with parsley. Yield: 6-8 servings.
Originally published as Beefy Mushroom Meatballs in Country Woman January/February 2002, p33

Nutritional Facts

1 cup: 227 calories, 13g fat (6g saturated fat), 82mg cholesterol, 735mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 19g protein.

  • 2 slices bread, torn
  • 2 tablespoons milk
  • 1 egg, beaten
  • 3 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 1 tablespoon butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 can (10-1/2 ounces) beef consomme
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon beef bouillon granules
  • 1/2 cup sour cream
  • Hot cooked noodles, optional
  • Minced fresh parsley
  1. In a bowl, combine bread and milk. Add the egg, onion, salt and pepper; mix well. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels.
  2. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme; bring to a boil. Reduce heat; add the mushrooms, parsley, Worcestershire sauce and bouillon. Add meatballs; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat; stir in sour cream. Serve over noodles if desired. Garnish with parsley. Yield: 6-8 servings.
Originally published as Beefy Mushroom Meatballs in Country Woman January/February 2002, p33

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Reviews forBeefy Mushroom Meatballs

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TheaB User ID: 6624387 204707
Reviewed Aug. 22, 2014

"My family loved it."

MY REVIEW
chicagokathy User ID: 1559026 99319
Reviewed Feb. 2, 2014

"I love all kinds of stroganoff and figured this meatball recipe would be a great addition to my collection. The sauce for this recipe had an odd taste I didn't like at all. I won't make this again unless I change to my own creamy standby sauce. I hoped this would be terrific but I was really disappointed."

MY REVIEW
vbak User ID: 1660180 76272
Reviewed Mar. 4, 2013

"I've made this recipe several times. It's kid friendly which is a huge plus. I use fresh mushrooms. I've served with noodles or mashed potatoes. Rice would be good, too."

MY REVIEW
tiger976 User ID: 5773271 34247
Reviewed Feb. 3, 2011

"Loved this recipe, very, very good. Followed the directions as written, came out perfect. If anyone tries it make sure to use the 2 cans of mushrooms & egg noodles. Thanks for sharing."

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