MUSHROOM MEATBALLS
These delicious meatballs were favorites of my kids when they were growing up. Simple and tasty they made good use of what was usually in my larder. "Cheap and Cheerful", they were economical as well.
Provided by MarieRynr
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir together the mushroom soup and the water.
- Mix together in a bowl, the beef, crumbs, onion, garlic, parsley and egg, adding 1/4 cup of the mushroom mixture. Mix in well.
- Shape into balls and brown in a frying pan in a little bit of fat.
- When browned, drain off fat and pour the remaining soup mixture over.
- Cover and simmer for 45 minutes, until tender and tasty.
- We like this with buttered noodles.
Nutrition Facts : Calories 252.4, Fat 11.3, SaturatedFat 4, Cholesterol 116.8, Sodium 630.3, Carbohydrate 8.3, Fiber 0.3, Sugar 1.6, Protein 27.6
MEATBALL MUSHROOM SOUP
This creamy, super-thick soup is hearty with meatballs, mushrooms, barley, macaroni and rice. With dinner rolls or breadsticks, it's a simple and satisfying meal for my husband and me on a rainy day. Leftovers easily reheat for a fast, filling lunch or dinner. -JoAnn Abbott, Kerhonkson, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Shape beef into 1-in. balls; set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add Italian seasoning, onion, garlic, barley, macaroni and rice. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, brown meatballs in a nonstick skillet until no longer pink. Stir carrot into soup; cover and simmer for 5 minutes. Use a slotted spoon to transfer meatballs to soup. Stir in mushrooms and Parmesan cheese; heat through.
Nutrition Facts : Calories 234 calories, Fat 10g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 528mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.
MUSHROOM "MEAT"BALLS RECIPE BY TASTY
Here's what you need: cooking oil, white mushroom, medium onion, garlic, whole wheat breadcrumbs, quick-cook oats, fresh parsley, grated parmesan cheese, dried oregano, dried rosemary, dried thyme, salt, pepper, cayenne, eggs
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
- Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
- To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
- Add eggs and mix well.
- Cover and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 375°F (190°C).
- When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Nutrition Facts : Calories 435 calories, Carbohydrate 60 grams, Fat 14 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
BEEFY MUSHROOM MEATBALLS
Among my memories of a reunion held on my farm are these savory meatballs a family member made. That's where I got this recipe that I now make for potlucks and get-togethers. It's so handy to transport and keep warm in a slow cooker, and it makes a great appetizer, too.
Provided by Taste of Home
Categories Appetizers Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine bread and milk. Add the egg, onion, salt and pepper. Crumble beef over mixture and mix well. , Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the mushrooms, parsley, Worcestershire sauce, bouillon and meatballs. Simmer, uncovered, for 30 minutes, stirring occasionally. , Remove from the heat; stir in sour cream. Serve with noodles if desired. Sprinkle with parsley.
Nutrition Facts : Calories 227 calories, Fat 13g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 735mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
TASTY BAKED MEATBALLS
After tasting these little gems my husband said, 'These are tasty!' They're great as finger food, or pair with a sauce and serve over pasta for a meal.
Provided by Julie62
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
- Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
- Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 613.8 calories, Carbohydrate 26 g, Cholesterol 233.8 mg, Fat 34.5 g, Fiber 1.5 g, Protein 47.1 g, SaturatedFat 12.8 g, Sodium 1147.3 mg, Sugar 2.8 g
SIMPLY DELICIOUS MUSHROOM MEATBALL SOUP
Make and share this Simply Delicious Mushroom Meatball Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Onions
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Warm olive oil in a large soup pot over medium heat.
- Add onions, mushrooms, salt and 1/8 teaspoons pepper; sauté gently, stirring occasionally, for 10 to 12 minutes.
- Meanwhile, combine ground sirloin, egg, bread crumbs, onion powder and another 1/8 teaspoons black pepper, mixing thoroughly.
- Shape into meatballs ½ inch in diameter; add to pot with vegetables.
- Pour in broth and bring to a gentle boil.
- Reduce heat to low and simmer 30 to 40 minutes.
- In a small pan, melt the butter; add flour and cook 1 minute, stirring, until thickened.
- Add milk and cook, stirring constantly until thickened, about 2 minutes. Stir into soup.
- Remove soup from heat and immediately ladle into bowls.
- Top each serving with 1 tablespoons sour cream.
Nutrition Facts : Calories 429.4, Fat 29.4, SaturatedFat 12.7, Cholesterol 114.9, Sodium 645.9, Carbohydrate 18.4, Fiber 2.4, Sugar 4.6, Protein 25.2
SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP
This easy Swedish meatball recipe is a household favorite handed down from my grandmother, who was a farm wife. Great dinner served with mashed potatoes!
Provided by AJ1968
Categories Main Dish Recipes Meatball Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
- Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
- Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.
Nutrition Facts : Calories 442.2 calories, Carbohydrate 29.7 g, Cholesterol 133.2 mg, Fat 23.2 g, Fiber 1.6 g, Protein 26.6 g, SaturatedFat 9.1 g, Sodium 1014.1 mg, Sugar 4.5 g
MUSHROOM MEATBALLS
My recipe today is a meaty substitute made of mushrooms (it is also vegan and vegetarian), but the end result is as savory and satisfying as a beef meatball!
Provided by Balanced Babe
Categories Vegan Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Place mushrooms, quinoa, lentils, onion, and garlic in a food processor or blender; pulse until coarsely combined.
- Sprinkle nutritional yeast, almond meal, flax seeds, Worcestershire sauce, sage, oregano, basil, rosemary, thyme, mint, and cayenne pepper into the food processor. Blend until mixture is combined but still slightly choppy.
- Shape mixture into balls and arrange on the baking sheet.
- Bake in the preheated oven until darkened and slightly crispy on the outside but moist on the inside, about 15 minutes.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 39.5 g, Fat 10 g, Fiber 13.4 g, Protein 18.8 g, SaturatedFat 0.7 g, Sodium 42.2 mg, Sugar 4.6 g
MEATBALLS IN MUSHROOM SAUCE
Got this recipe from a Meijers brand Cream of Mushroom Soup can label. It came out creamy, warm and satisfying; even my picky eaters ate it. We had it over angel hair pasta, but I'm sure it would be delicious over rice or a couscous as well. I didnt want to lose the recipe, so I wanted to post on here. I'm sure it could be tweaked into a Crockpot recipe, too.
Provided by keth2265
Categories One Dish Meal
Time 18m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions; drain and keep warm.
- Saute mushrooms and onion in oil until tender.
- Stir in soup, milk, and Worcestershire sauce.
- Add meatballs.
- Cover; simmer 10-15 minutes or until meatballs are thawed and heated.
- Serve over noodles. Garnish with chopped parsley (I used dry Italian seasoning).
Nutrition Facts : Calories 282.8, Fat 7.5, SaturatedFat 1.6, Cholesterol 2.4, Sodium 476.3, Carbohydrate 44.7, Fiber 2, Sugar 6.2, Protein 9.4
SOUPY MUSHROOM MEATBALLS
I think that I found this on a Campbell Soup label and my favorite for this recipe is Beefy Mushroom. But remember, Cooking is a Creative Sport, so be brave and experiment.
Provided by Bill Hilbrich
Categories Vegetable
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Combine meat, egg, bread crumbs and 1/4 cup tomato sauce and form into small meatballs.
- Coat with flour and brown in cooking oil.
- Remove from oil and set aside.
- Add diced onions and saute until limp.
- Add mushroom soup, meatballs, and remaining tomato sauce to the pan and simmer for 15 minutes.
- If the mixture seems too dry, add a small amount of milk.
- Taste, and add salt or pepper to taste.
- Serve over rice or noodles.
Nutrition Facts : Calories 387.4, Fat 23.9, SaturatedFat 7.9, Cholesterol 130, Sodium 669.7, Carbohydrate 16.7, Fiber 1.7, Sugar 3.8, Protein 25.4
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
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 30 meatballs.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts :
COCKTAIL MUSHROOM MEATBALLS
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
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield about 4-1/2 dozen.
Number Of Ingredients 19
Steps:
- 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., 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., 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 :
MEATBALL MUSHROOM SOUP
WOW!!! What a satisfying soup. It is so thick it is almost a stew. Just add crusty bread for a great meal on a cold winter night.
Provided by Cats Eye
Categories Meat
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 deg.
- Shape ground beef into 1" balls.
- and bake until just done.
- In a dutch oven combine soup, milk, water and onion.
- Bring to a boil.
- Add Italian seasoning, garlic, barley, macaroni and rice.
- Reduce heat, simmer uncovered for 15 minute Stir in carrot, cover and simmer for 5- 10 minute Add meatballs and mushrooms to soup.
- Stir in Parmesan cheese.
- Cook a few minutes more until macaroni and rice are done.
- Serve with crusty bread!
- Enjoy!
- Note: I used diced garlic from a jar.
- Either way is OK.
VEGETARIAN MUSHROOM MEATBALLS
These soft and moist mushroom meatballs are simple to prepare and make a perfect vegetarian dinner!
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 3h5m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-low heat. Saute onion in the hot oil, about 7 minutes. Add mushrooms, increase heat to medium-high, and cook and stir until water evaporates and they brown nicely, 10 to 15 minutes. Stir in garlic and transfer mixture into a mixing bowl; let cool.
- Stir oats, bread crumbs, 1/2 cup parsley, eggs, broth, oregano, thyme, salt, and pepper into the mixture to combine. Cover with plastic wrap. Refrigerate for flavors and texture to develop, at least 2 hours, to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet lightly.
- Form small balls from the mixture using a tablespoon as a measure. Place on the prepared baking sheet.
- Bake in the preheated oven until browned, about 15 minutes.
- Meanwhile, heat marinara sauce in a medium saucepan over medium-low heat. Remove meatballs from the oven and transfer to the sauce; cook over low heat for 15 minutes more. Garnish with Parmesan cheese and/or 1 teaspoon parsley.
Nutrition Facts : Calories 475.8 calories, Carbohydrate 65.9 g, Cholesterol 102.2 mg, Fat 15.7 g, Fiber 10 g, Protein 20.1 g, SaturatedFat 4.2 g, Sodium 1204.7 mg, Sugar 20.7 g
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