COCKTAIL MUSHROOM MEATBALLS
Tide over even the biggest appetites with beef-and-pork meatballs in a chunky mushroom sauce. Larger portions served over noodles or rice can make a great dinner, too. -Diane Kelley, Madison, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield about 4-1/2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a large bowl, whisk egg, soup mix, bread crumbs and Worcestershire sauce. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 12-15 minutes or until browned., Meanwhile, in a 6-qt. stockpot, heat oil and butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in brown gravy mix and thyme. Add water and wine; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened., Stir in condensed soup, pepper and meatballs; return to a boil. Reduce heat; simmer, covered, 15-20 minutes or until meatballs are cooked through.
Nutrition Facts :
MUSHROOM "MEAT"BALLS RECIPE BY TASTY
Here's what you need: cooking oil, white mushroom, medium onion, garlic, whole wheat breadcrumbs, quick-cook oats, fresh parsley, grated parmesan cheese, dried oregano, dried rosemary, dried thyme, salt, pepper, cayenne, eggs
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
- Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
- To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
- Add eggs and mix well.
- Cover and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 375°F (190°C).
- When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Nutrition Facts : Calories 435 calories, Carbohydrate 60 grams, Fat 14 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
MUSHROOM MEATBALLS
These delicious meatballs were favorites of my kids when they were growing up. Simple and tasty they made good use of what was usually in my larder. "Cheap and Cheerful", they were economical as well.
Provided by MarieRynr
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir together the mushroom soup and the water.
- Mix together in a bowl, the beef, crumbs, onion, garlic, parsley and egg, adding 1/4 cup of the mushroom mixture. Mix in well.
- Shape into balls and brown in a frying pan in a little bit of fat.
- When browned, drain off fat and pour the remaining soup mixture over.
- Cover and simmer for 45 minutes, until tender and tasty.
- We like this with buttered noodles.
Nutrition Facts : Calories 252.4, Fat 11.3, SaturatedFat 4, Cholesterol 116.8, Sodium 630.3, Carbohydrate 8.3, Fiber 0.3, Sugar 1.6, Protein 27.6
COCKTAIL MEATBALLS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the beef, egg, cheese, breadcrumbs, onion, garlic, 2 teaspoons mustard, the Worcestershire sauce, paprika, 1 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 24) and arrange on the prepared baking sheet.
- Mix the ketchup, brown sugar and remaining 1 teaspoon mustard in a small bowl and brush on the meatballs. Bake until lightly browned and cooked through, about 15 minutes. Transfer to a platter and top with scallions.
MUSHROOM AND BEEF MEATBALLS
It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well. They are great to have on hand.
Provided by Martha Rose Shulman
Categories dinner, weekday, appetizer
Time 2h45m
Yield 22 to 24 meatballs, serving 5 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Put the bread in a bowl, toss with the milk (add a little more milk if 1/4 cup isn't enough to moisten all the bread) and let soak for 20 minutes.
- Meanwhile toss the carrots with 2 teaspoons olive oil on a parchment-covered sheet pan and roast for 15 to 20 minutes, stirring every 5 minutes, until tender and lightly browned (you can also make the mushroom base at this time).
- Squeeze the milk out of the bread and crumble the bread into a large bowl. Add the beef, mushrooms, carrots, onion, egg, parsley, salt, and pepper and mix together well.
- Turn the oven down to 300 degrees. Line a sheet pan with parchment. Working in batches, pulse the meat and vegetable mixture in a food processor fitted with the steel blade until pasty. Return to the bowl. Fill a small bowl with water for dipping your hands, then with wet hands form 1-ounce balls, which will be about the size of a golf ball, and place them on the parchment-lined baking sheet. You will need to keep wetting your hands.
- Bake 40 minutes, or until the meatballs are nicely browned. Remove from the oven and if desired, simmer for up to an hour in tomato sauce. I like to serve these with spaghetti.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 289 milligrams, Sugar 2 grams, TransFat 0 grams
MEATBALLS WITH MUSHROOM SAUCE
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
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 :
VEGETARIAN MUSHROOM MEATBALLS
These soft and moist mushroom meatballs are simple to prepare and make a perfect vegetarian dinner!
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 3h5m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-low heat. Saute onion in the hot oil, about 7 minutes. Add mushrooms, increase heat to medium-high, and cook and stir until water evaporates and they brown nicely, 10 to 15 minutes. Stir in garlic and transfer mixture into a mixing bowl; let cool.
- Stir oats, bread crumbs, 1/2 cup parsley, eggs, broth, oregano, thyme, salt, and pepper into the mixture to combine. Cover with plastic wrap. Refrigerate for flavors and texture to develop, at least 2 hours, to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet lightly.
- Form small balls from the mixture using a tablespoon as a measure. Place on the prepared baking sheet.
- Bake in the preheated oven until browned, about 15 minutes.
- Meanwhile, heat marinara sauce in a medium saucepan over medium-low heat. Remove meatballs from the oven and transfer to the sauce; cook over low heat for 15 minutes more. Garnish with Parmesan cheese and/or 1 teaspoon parsley.
Nutrition Facts : Calories 475.8 calories, Carbohydrate 65.9 g, Cholesterol 102.2 mg, Fat 15.7 g, Fiber 10 g, Protein 20.1 g, SaturatedFat 4.2 g, Sodium 1204.7 mg, Sugar 20.7 g
MEATBALLS WITH CREAMY MUSHROOMS & MASH
Serve up this crowd-pleasing meal of meatballs in a creamy mushroom and thyme sauce. Enjoy with green veg and mash for a delicious family dinner
Provided by Cassie Best
Categories Dinner, Supper
Time 55m
Number Of Ingredients 13
Steps:
- Cook the potatoes in a large pan of boiling water for 15 mins until tender. Drain, return to the pan, add the butter, milk and season, then mash until smooth. Keep warm until you're ready to serve.
- Meanwhile, combine the mince, parmesan, grated apple and some seasoning. Shape the mixture into ping-pong-ball-sized meatballs. Heat half the oil in a wide pan over a medium heat. Fry the meatballs for a few minutes, stirring, until golden all over. Transfer to a plate.
- Heat the remaining oil in the pan, and fry the onion for 8-10 mins until soft and translucent. Add the garlic, mushrooms and thyme, then season and fry for 10 mins more until the mushrooms are soft and most of the liquid has evaporated. Stir in the crème fraîche.
- Cook the peas or green beans in a pan of boiling water for a few minutes until tender. Drain and leave to steam-dry. Stir the meatballs through the sauce and cook for 1-2 mins until hot and cooked through, then season. If you want to make the meatballs ahead, leave to cool. Will keep chilled for up to a day. Reheat thoroughly. Serve alongside the mash and veg.
Nutrition Facts : Calories 676 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 0.6 milligram of sodium
CLASSIC COCKTAIL MEATBALLS
Like a little black dress, these appetizers are timeless favorites at cocktail hour. Show them off on a platter or keep them at a low simmer in a slow cooker.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips
Time 36m
Yield 25
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees F.
- Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
- Bake 16 min. or until done (160 degrees F). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
- Add meatballs to sauce; stir to evenly coat.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 14.4 g, Cholesterol 40.2 mg, Fat 5.1 g, Fiber 0.5 g, Protein 8.4 g, SaturatedFat 1.9 g, Sodium 134.8 mg, Sugar 8.7 g
MEATBALLS IN MUSHROOM SAUCE
Make and share this Meatballs in Mushroom Sauce recipe from Food.com.
Provided by Shelli
Categories Meat
Time 55m
Yield 10 serving(s)
Number Of Ingredients 12
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.
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