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Beefy Mushroom Meatballs

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.
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    6-8 servings


  • 2 slices bread, torn
  • 2 tablespoons milk
  • 1 large egg, lightly beaten
  • 3 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 1 tablespoon butter
  • 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


  • In a large bowl, combine bread and milk. Add the egg, onion, salt and pepper. 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; cook and stir for 2 minutes or until thickened. Reduce heat; add the mushrooms, parsley, Worcestershire sauce, bouillon and meatballs. Simmer, uncovered, for 30 minutes, stirring occasionally.
  • Remove from the heat; stir in sour cream. Serve with noodles if desired. Sprinkle with parsley.
Nutrition Facts
1 cup: 227 calories, 13g fat (6g saturated fat), 82mg cholesterol, 735mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 19g protein.

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Average Rating:
  • TheaB
    Aug 22, 2014

    My family loved it.

  • chicagokathy
    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.

  • vbak
    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.

  • tiger976
    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.

  • keatsabn
    Oct 13, 2006

    No comment left