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Smothered Meatballs Recipe

When I left home, I either had to learn to cook or eat convenience foods...I was too spoiled by Mom's delicious cooking to settle for that!—Jerry Minerich, Westminster, Colorado
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:4 servings


  • 2 slices bread, torn
  • 1-1/4 cups whole milk, divided
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon pepper
  • 1 medium onion, finely chopped
  • 1 pound ground beef
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted


  • 1. In a bowl, soak bread in 1/4 cup of milk for 2 minutes. Add eggs, seasonings and onion; mix well. Stir in beef; shape into 1-in. balls. In a skillet, brown meatballs in oil; drain, Combine soup and the remaining milk; pour over meatballs. Stir until the sauce is heated.
  • 2. Pour into a 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes or until hot and bubbly. Yield: 4 servings.

Nutritional Facts

1 each: 432 calories, 26g fat (9g saturated fat), 175mg cholesterol, 1337mg sodium, 20g carbohydrate (7g sugars, 2g fiber), 28g protein.

Reviews for Smothered Meatballs

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arron365 User ID: 7267687 4156
Reviewed Oct. 28, 2014

"These are simply astounding. I only make one small alteration: I add a small can of mushrooms to the gravy before baking . This step is far from necessary, I just happen to like the additional mushrooms. I also recommend serving them over egg noodles. The gravy makes an excellent sauce and adding a bit or freshly chopped parsley and grated Romano/ Parmesan really tops it all off."

Denco24 User ID: 6689112 6603
Reviewed Mar. 21, 2013

"This is a family pleasing dish. Have had it (and loved it) since I was a child, but that recipe called for a cup of hamburger bun crumbs rather than sliced bread. If the meat mixture is cold, the meat balls are a little easier to form and stay in a ball shapen better."

obsessedwithfood User ID: 3724663 2079
Reviewed May. 12, 2011

"Definitely a keeper! Reminded me of meatballs my mom used to make while I was growing up. The meat was very moist so it was hard to make it into balls but I managed. Turned out delicious so I wouldn't change a thing. Served the gravy on my mashed potatoes too. Yummy!"

tana1 User ID: 5291659 4132
Reviewed Nov. 1, 2010

"easy and very tasty, made some to freeze for other recipes-my favorite now"

sewin76 User ID: 779166 2066
Reviewed Oct. 30, 2010

"I misread the directions and put all of the 1 1/4 cup of milk in the meatball mixture. I wonder if some of the other reviewers did the same? Anyway, they had an awesome, down-home flavor, and are a great comfort food. I served them with brown rice tonight. I did add a dash of dijon mustard and worchestershire sauce to the soup mix just for a kick. It was delicious and will definitely make this again."

MarksMrs User ID: 4147095 4130
Reviewed Nov. 28, 2009

"We loved these meatballs! I only changed two things... I added a 1/2lb of ground pork (and seasoned accordingly) because they were very soft and the other thing I added was one sauteed onion to the sauce. They were delicious! Thanks for the recipe."

puppylove_214 User ID: 1381970 6548
Reviewed Oct. 1, 2009

"These are very yummy! One thing that makes it difficult is that the meat mixture is very very moist, making it hard to make a meat BALL. Mine turned out more like meat blobs. Next time I make them, I'd either add another slice of bread or maybe another 1/4 lb of meat??? They need to be just a tad bit firmer. Will definitely make these again and again!!!"

mshawaiiinne User ID: 3845365 4545
Reviewed Jun. 10, 2009

"I made this recipe as is. It was really good! I will cut the salt in half next time. But my picky 2 yr old and hubby both loved these meatballs!"

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