Soupymushroommeatballs Recipes

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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



Mushroom Meatballs image

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

1 (10 1/4 ounce) can condensed mushroom soup
1/2 cup water
1 lb extra lean ground beef
1/2 cup fresh breadcrumb
2 tablespoons minced onions
1 garlic clove, minced
1 tablespoon minced parsley
1 egg

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



Mushroom

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

cooking oil, or water
24 oz white mushroom, finely chopped
1 medium onion, diced
3 cloves garlic, minced
1 cup whole wheat breadcrumbs
½ cup quick-cook oats
¼ cup fresh parsley, chopped
2 tablespoons grated parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cayenne, optional
2 eggs

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



Vegetarian Mushroom Meatballs image

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

1 tablespoon olive oil, or as needed
1 medium onion, chopped
2 (10 ounce) packages mushrooms, finely chopped
4 cloves garlic, minced
1 cup quick-cooking oats
1 cup bread crumbs
½ cup chopped fresh parsley
2 eggs
3 tablespoons vegetable broth
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (24 ounce) jar marinara sauce (such as Ragu®)
⅓ cup grated Parmesan cheese
1 teaspoon chopped fresh parsley, or to taste

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



Swedish Meatballs with Cream of Mushroom Soup image

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

2 pounds ground beef
2 eggs
1 ½ (4 ounce) packets saltine crackers, crushed
1 envelope dry onion soup mix
2 tablespoons butter
1 (22 ounce) can low-fat cream of mushroom soup
2 cups milk

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



Simply Delicious Mushroom Meatball Soup image

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

2 tablespoons olive oil
2 medium sweet onions, finely diced
2 lbs fresh mushrooms, chopped
1/4 teaspoon salt
1/3 teaspoon black pepper
1 lb ground sirloin
1 large egg
1/3 cup plain breadcrumbs
1/2 teaspoon onion powder
4 cups beef broth
2 tablespoons butter
2 tablespoons flour, plus 1 t
1 cup milk
3/4 cup sour cream

SWEET AND SOUR MEATBALLS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 23



Sweet and Sour Meatballs image

Steps:

  • In a large skillet (with a lid), combine the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Stir the mixture around and bring it to a gentle boil over medium-high heat. To thicken the sauce, make a slurry by mixing the cornstarch with the remaining 1/4 cup pineapple juice in a small bowl until smooth. Add it to the sauce, whisking to combine.
  • Add the frozen meatballs, sriracha and bell pepper and toss to combine. Cover the skillet and cook until the sauce has thickened and the meatballs are heated through, 8 to 10 minutes.
  • Stir in the pineapple, then sprinkle in 2 tablespoons of the green onions. Serve the meatballs and sauce over rice and sprinkle on the rest of the green onions at the end.
  • Combine the beef, breadcrumbs, milk, parsley, cream, mustard, salt, black pepper, red pepper flakes and eggs in a large bowl. Knead it all together with your hands until well combined.
  • Scoop out 1-tablespoon portions of the meat mixture and roll into neat balls. Put them on parchment paper-lined rimmed baking sheets as you go, then put the sheets in the freezer for about 10 minutes to firm them up before frying.
  • To brown the meatballs, heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, add some meatballs to the skillet and cook on all sides until they have great color on the surface and are fully cooked inside, 5 to 6 minutes. Drain the meatballs on paper towels when they're done, then line them up on clean parchment paper-lined baking sheets. Cook the remaining meatballs.
  • Put the baking sheets in the freezer, uncovered, until the meatballs are frozen and firm on the surface, 30 to 45 minutes. Then just pop the meatballs into 5 to 7 freezer bags (roughly 25 per bag) and freeze them immediately. They'll be there when you need them.

1/2 cup packed brown sugar
1/2 cup rice vinegar or white vinegar
1/4 cup ketchup
1 tablespoon low-sodium soy sauce
2 1/4 cups pineapple juice
1 tablespoon cornstarch
25 frozen meatballs, recipe follows
1 tablespoon sriracha or other hot sauce, more to taste
1 red bell pepper, chopped
1 cup drained canned or fresh pineapple chunks
4 tablespoons sliced green onions
4 1/2 cups cooked long-grain or basmati rice, for serving
5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup whole milk
1/2 cup chopped fresh parsley
1/4 cup heavy cream
2 heaping tablespoons grainy mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
Olive oil, for frying

SWEDISH MEATBALLS

These mildly spiced meatballs are the essence of winter comfort food, just the kind of thing you'll want to come in from a blustery day to enjoy. Serve them with mashed potatoes and lingonberry jam, if you want something sweet.

Provided by Melissa Clark

Categories     dinner, meatballs, appetizer, main course

Time 45m

Yield 4 dozen meatballs

Number Of Ingredients 21



Swedish Meatballs image

Steps:

  • In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
  • In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
  • Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you're using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
  • To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
  • Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.

Nutrition Facts : @context http, Calories 80, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 87 milligrams, Sugar 0 grams, TransFat 0 grams

1 cup panko bread crumbs
1/2 cup warm milk
4 tablespoons unsalted butter
1 large onion, diced
2 teaspoons kosher salt, more as needed
1 tablespoon brandy
1 1/2 tablespoons all-purpose flour
1 cup beef or chicken broth, low sodium or homemade
1/2 cup heavy cream
1 teaspoon Dijon mustard, optional
1 pound ground beef
1 pound ground pork
2 large eggs
2 garlic cloves, grated on a Microplane or minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
Pinch cloves
Extra-virgin olive oil, as needed for drizzling
Chopped fresh parsley or dill, for garnish

MEATBALLS WITH CREAMY MUSHROOMS & MASH

Serve up this crowd-pleasing meal of meatballs in a creamy mushroom and thyme sauce. Enjoy with green veg and mash for a delicious family dinner

Provided by Cassie Best

Categories     Dinner, Supper

Time 55m

Number Of Ingredients 13



Meatballs with creamy mushrooms & mash image

Steps:

  • Cook the potatoes in a large pan of boiling water for 15 mins until tender. Drain, return to the pan, add the butter, milk and season, then mash until smooth. Keep warm until you're ready to serve.
  • Meanwhile, combine the mince, parmesan, grated apple and some seasoning. Shape the mixture into ping-pong-ball-sized meatballs. Heat half the oil in a wide pan over a medium heat. Fry the meatballs for a few minutes, stirring, until golden all over. Transfer to a plate.
  • Heat the remaining oil in the pan, and fry the onion for 8-10 mins until soft and translucent. Add the garlic, mushrooms and thyme, then season and fry for 10 mins more until the mushrooms are soft and most of the liquid has evaporated. Stir in the crème fraîche.
  • Cook the peas or green beans in a pan of boiling water for a few minutes until tender. Drain and leave to steam-dry. Stir the meatballs through the sauce and cook for 1-2 mins until hot and cooked through, then season. If you want to make the meatballs ahead, leave to cool. Will keep chilled for up to a day. Reheat thoroughly. Serve alongside the mash and veg.

Nutrition Facts : Calories 676 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 0.6 milligram of sodium

600g floury potatoes , such as Maris Piper or King Edwards
50g butter
50ml milk
500g pork or turkey mince (10% fat)
20g grated parmesan
1 apple , peeled, cored and grated
2 tbsp olive oil
1 onion , chopped
2 garlic cloves
300g mushrooms , sliced
small bunch of thyme , leaves picked
200g half-fat crème fraîche
300g peas or green beans

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



Beefy Mushroom Meatballs image

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.

2 slices bread, torn
2 tablespoons milk
1 large egg, lightly beaten
3 tablespoons finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
1 tablespoon butter
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) beef consomme
2 cans (4 ounces each) mushroom stems and pieces, drained
1 tablespoon dried parsley flakes
1 teaspoon Worcestershire sauce
1 teaspoon beef bouillon granules
1/2 cup sour cream
Hot cooked noodles, optional
Minced fresh parsley

SWEDISH MEATBALLS RECIPE BY TASTY

Here's what you need: ground beef, ground pork, panko breadcrumbs, onion, fresh parsley, garlic, eggs, salt, pepper, butter, all-purpose flour, beef broth, ground allspice, nutmeg, heavy cream, salt, pepper, fresh parsley

Provided by Matthew Johnson

Categories     Appetizers

Time 25m

Yield 40 meatballs

Number Of Ingredients 18



Swedish Meatballs Recipe by Tasty image

Steps:

  • Preheat oven to 425°F (220°C).
  • In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  • Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  • Bake meatballs for 15 minutes, until golden brown. Set aside.
  • Melt butter in a pan on medium heat and allow it to brown slightly. Stir in the flour completely and cook for about 1 minute creating a pale roux.
  • Add the beef broth, stir, and cook until it thickens.
  • Add in the ground allspice, nutmeg, salt, pepper, and the heavy cream, stir, and bring to a simmer for 5 minutes.
  • Add the meatballs and coat them with the gravy.
  • Sprinkle with the parsley, poke with toothpicks, and serve!
  • Enjoy!

Nutrition Facts : Calories 129 calories, Carbohydrate 5 grams, Fat 8 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram

1 lb ground beef
1 lb ground pork
1 cup panko breadcrumbs
½ cup onion, finely minced
¼ cup fresh parsley, finely chopped
2 cloves garlic, minced
2 eggs
salt, to taste
pepper, to taste
¼ cup butter
¼ cup all-purpose flour
2 cups beef broth
½ teaspoon ground allspice
½ teaspoon nutmeg, freshly grated
1 cup heavy cream
salt, to taste
pepper, to taste
fresh parsley, chopped, to serve

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