Meatballs In Rich Mushroom Sauce Recipes

WILD RICE MEATBALLS IN MUSHROOM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.
• Bake in preheated oven until brown, about 15 minutes.
• Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften, about 10 minutes. Add the wine, water, soup, salt, and sage to saucepan; stir to combine.
• Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.

MEATBALLS WITH MUSHROOM SAUCE

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.

MEATBALLS IN CREAMY MUSHROOM SAUCE

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.

MEATBALLS WITH MUSHROOM SAUCE

Steps:

• Combine the meatballs: Add all the meatball ingredients (excluding the vegetable oil) to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
• Prep for cooking: Line a baking sheet with paper towels. Add some vegetable oil to a large skillet, about 1/4 cup and heat it over medium-high heat.
• Cook the meatballs: Add meatballs to the skillet and cook. If not all meatballs fit in the skillet you will have to do this in a couple batches. Cook the meatballs on all sides, adding more oil if needed in between batches. Remove meatballs from skillet to prepared baking sheet, to soak up the oil.
• Saute the mushrooms: Discard any leftover oil from the skillet and add the butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.
• Create the sauce: Sprinkle the flour over the mushrooms and stir, cook for about 1 minute to remove the raw taste of flour. Add the white wine, heavy cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more heavy cream or chicken broth.
• Finish the dish: Add the meatballs to the mushroom sauce and toss them around making sure they're covered in the sauce. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.

MEATBALLS IN RICH MUSHROOM SAUCE

Steps:

• Combine, onion, garlic, sauces, mince and breadcrumbs in bowl. Mix through. Shape tabelspoonfuls of mixture into balls, refrigerate in a single layer 30 minutes.
• Heat oil in frying pan, add meatballs, cook gently until well browned all over and cooked through. Remove meatballs from pan and keep warm.
• RICH MUSHROOM SAUCE. Add bacon and mushroom to pan where the meatballs were cooked. Stir constantly over heat until mushrooms are cooked. Blend cornflour and water together. Add cornflour and water mix, stock cube and basil to mushrooms. Stir constantly over heat until sauce boils and thickens.
• Add meatballs to sauce, simmer, uncovered until heated through.
• Serves 4.
• Approx 230 cal (965 kilojoules) per serve.

MEATBALLS IN MUSHROOM SAUCE

Steps:

• Mix meatball ingredients and form into balls.
• Brown in fry pan till done, remove meatballs.
• Stir into meat drippings the sauce ingredients, cook till well blended.
• Put meat balls back into pan and simmer for 30 minutes on low heat.

SWEDISH MEATBALLS..... ONCE AGAIN...WITH MUSHROOM SAUCE

Steps:

• In a large skillet, melt butter over medium heat.
• Add mushrooms and 1/4 tsp.
• salt.
• Cook, stirring often,until mushrooms have given off their liquid,and are slightly browned,about 6 minutes.
• Transfer mushrooms to a plate and set aside In a medium bowl,combine rye cracker crumbs or bread crumbs,1/4 cup cream.
• egg,onion,parsley,remining 1/2 tsp.
• salt,allspice,nutmeg,and 1/8 tsp.
• pepper; stir with a fork until mixed.
• Add ground round and mix until well blended.
• Using about a tablespoon of mixture for each,form into meatballs.
• In a large skillet,heat oil over medium-high heat.
• Add meatballs and cook, turnng occasionally,until browned all over,about 10 minutes a batch.
• Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed.
• Add broth and 3/4 cup of water.
• Bring to a simmer,scraping up browned bits from the bottom of the pan with a wooden spoon.
• Reduce heat to low, cover and simmer 5 minutes.
• Gently stir in cooked mushrooms,remaining 1/4 cup of heavy cream,and 1/8 tsp.
• of pepper Cook until heated through, about 3 minutes.
• Serve on cooked egg noodles.

MUSHROOM SAUCE FOR MEATBALLS

Steps:

• Melt butter in frying pan.
• Add mushroom and onions and sauté until soft.
• Mix in remaining ingredients and simmer for about 4 minutes, until thickened, stirring often.
• Add meatballs and simmer until heated through.
• To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.

MEATBALLS IN MUSHROOM SAUCE

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).