Meatballs with Mushroom Sauce
My mother was a great cook and experimented with a lot of different foods. She loved to invite family for dinner and often served these meatballs. - Joyce Watson, Piggott, Arkansas
Total TimePrep: 20 min. Bake: 30 min.
- 1/4 cup evaporated milk
- 1/4 cup dry bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds ground beef
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 2/3 cup evaporated milk
- 2/3 cup water
- In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large oven-proof skillet, brown meatballs; drain. Combine sauce ingredients; pour over meatballs. Bake, uncovered, at 350° for 30 minutes or until meat is no longer pink.
Leftover evaporated milk should be transferred from the can to another container for storage. If stored in a covered container in the refrigerator, it can be used safely within 3 days.
Nutrition Facts5 each: 285 calories, 15g fat (7g saturated fat), 70mg cholesterol, 703mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 24g protein.
Originally published as Meatballs with Mushroom Sauce in Taste of Home Ground Beef Cookbook-Book
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