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Cocktail Mushroom Meatballs

TOTAL TIME: Prep: 40 min. Cook: 25 min. YIELD: about 4-1/2 dozen.
Tide over even the biggest appetites with beef-and-pork meatballs in a chunky mushroom sauce. Larger portions served over noodles or rice can make a great dinner, too. —Diane Kelley, Madison, Wisconsin

Ingredients

  • 1 large egg
  • 1 envelope onion soup mix
  • 1/4 cup dry bread crumbs
  • 1-1/2 teaspoons Worcestershire sauce
  • 1-1/2 pounds ground beef
  • 1/2 pound bulk pork sausage
  • SAUCE:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 pound sliced baby portobello mushrooms
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, halved and sliced
  • 1 garlic clove, minced
  • 1 envelope brown gravy mix
  • 1 teaspoon minced fresh thyme
  • 1 cup water
  • 1/4 cup white wine
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 teaspoon coarsely ground pepper

Directions

  • 1. Preheat oven to 400°. In a large bowl, whisk egg, soup mix, bread crumbs and Worcestershire sauce. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 12-15 minutes or until browned.
  • 2. Meanwhile, in a 6-qt. stockpot, heat oil and butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in brown gravy mix and thyme. Add water and wine; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened.
  • 3. Stir in condensed soup, pepper and meatballs; return to a boil. Reduce heat; simmer, covered, 15-20 minutes or until meatballs are cooked through.

Nutrition Facts

1 meatball: 48 calories, 3g fat (1g saturated fat), 13mg cholesterol, 142mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.

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