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Creamy Herbed Meatballs

Cooking isn't one of my strong points. But this recipe is one my husband frequently requests. Basil and parsley give a distinct fresh flavor. - Marilyn Coupland, Portage la Prairie, Manitoba
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    16 meatballs


  • 1 egg
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped onion
  • 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound ground beef
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup water
  • 2 tablespoons minced fresh parsley


  • In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
  • In a large skillet, cook meatballs in batches until browned on all sides and a thermometer reads 160°; drain. Stir in the remaining ingredients. Cover and simmer for 20 minutes or until heated through, stirring occasionally.
Nutrition Facts
4 each: 291 calories, 16g fat (6g saturated fat), 112mg cholesterol, 980mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 24g protein.

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  • jpdakine
    Sep 19, 2013

    These are very easy and tasty meatballs. I made the meatballs as recipe called for but browned the meatballs. I put them in a casserole dish, stirred the soup in the pan and added some dry sherry instead of water. Poured that over the meatballs, baked @ 300 degrees for about an hour. Yum!

  • annfrank
    Apr 8, 2010

    No comment left