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