Mushroom Meatballs
Here is my recipe for Mushroom Meat Balls
You will need:
- About 1 lb ground beef
- 1 can Campbell's Cream of Mushroom Soup
- 1/2 cup of bread crumbs
- 1/2 cup water
- 2 tbsp of finely chopped onion
- 1 tbsp minced parsley
- 1 egg (slightly beaten)
- 1/4 tsp salt
- 4 cups (dry) extra wide noodles
Here's how you do it:
- Blend 1 can of Campbell's Cream of Mushroom Soup with 1/2 cup water
- Measure out 1/4 cup of soup mixture into medium size bowl
- Add the bread crumbs, onion, parsley, egg, and salt and mix well
- Shape into meatballs slightly smaller that golf balls
- Brown in 3 tbsp oil in a large skillet
- Drain excess oil and add remaining soup mix
- Cook over low heat about 15 minutes stirring occasionally
- Serve over cooked noodles with a side vegetable
Notes:
There is plenty of flavor in this dish, but I like to top mine
with fresh ground black pepper. I have occasionally used
white wine to deglaze the pan after the meat is browned which
brings more flavor into the dish. If you desire more sauce
simply add another can of soup.
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