Beefy Mushroom Meatballs

Photo: psfreeman

This dish is so handy to transport and keep warm in a slow cooker, and it makes a great appetizer. Recipe published in Country Woman January/February 2002.

Yield: 8 servings
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Ingredients

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

Preparation

  1. • In a large bowl, combine bread and milk. Add the egg, onion, salt and pepper. Crumble beef over mixture and mix well.
  2. • 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.
  3. • 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.
  4. • Remove from the heat; stir in sour cream. Serve with noodles if desired. Sprinkle with parsley. Yield: 6-8 servings.


August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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