Meatballs in Creamy Mushroom Sauce  

Monday, February 2, 2009


  • 1/2 cup seasoned bread stuffing crumbs
  • 2 tablespoons minced onion
  • 1/2 cup milk
  • 1 pound lean ground beef
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 1 jar (about 12 ounces) mushroom gravy
  • 1/4 cup half-and-half or evaporated milk
  • 1/2 teaspoon dried dillweed
  • Hot Cooked Noodles


Directions for meatballs with creamy mushroom sauce
In a medium mixing bowl, combine stuffing crumbs, chopped onion, and milk. Let stand for a few minutes. Add ground beef, egg, and Worcestershire sauce; mix gently to blend. Shape into about 24 small meatballs. Heat oil and butter in a large skillet over medium low heat; add meatballs and cook. Gently turn meatballs to brown on all sides. Stir in mushroom gravy and dill; cover and simmer for about 15 minutes. Stir in cream and heat through. Serve meatballs over or with hot cooked noodles.
Meatballs in mushroom sauce serves 4.

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