Meatballs In Creamy Mushroom Sauce Recipes

MEATBALLS WITH MUSHROOM SAUCE

Meatballs with Mushroom Sauce image

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

Ingredients

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
SAUCE:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup evaporated milk
2/3 cup water

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 :

MEATBALLS IN CREAMY MUSHROOM SAUCE

Meatballs in Creamy Mushroom Sauce image

I make this with my recipe#69173 but you can use your own favorite meatball for this ;-) this is great served up on cooked hot egg noodles, or cooked rice, prep time does not include making and cooking the meatballs.

Provided by Kittencalrecipezazz

Categories Meat

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb meatballs, shaped and cooked
4 cups sliced fresh mushrooms
3 large garlic cloves, minced
3 tablespoons butter (can use more or less)
2 tablespoons cornstarch
2 cups half-and-half cream
2 cups frozen peas
2 tablespoons tomato ketchup
2 teaspoons Worcestershire sauce
salt & freshly ground black pepper
1 small orange, juice of
fresh grated parmesan cheese (optional)

Steps:

In a skillet fry mushrooms in butter over medium heat for 5-7 minutes or until well browned (adding in the garlic the last few minutes of cooking) remove from skillet, set aside.
In a bowl dissolve the cornstarch in a little of the half and half.
Add the cornstarch mixture to the skillet with the remaining light cream; whisk and cook, until mixture comes to a boil,and has thickened.
Add the remaining ingredients, meatballs and the mushrooms; return to a light boil, cover and simmer for 15-20 minutes.
Sprinkle to with Parmesan cheese if desired, or pass the cheese at the table.

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