Meatballs With Sour Cream And Mushroom Soup Food

THE QUICKEST SWEDISH MEATBALL RECIPE

Steps:

• Place all ingredients in a crock pot.
• Cook on low for at least 5 hours.

SOUR CREAM MEATBALLS

Steps:

• In a small bowl, combine the bread crumbs, potato, onion, egg, garlic powder and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. , Shape into 1-1/2-in. balls. Place in a shallow 1-qt. baking dish coated with cooking spray. In a small bowl, combine the water, soup, sour cream, mushrooms, soup mix and remaining pepper; pour over meatballs. , Bake, uncovered, at 350° for 30-40 minutes or until meat is no longer pink. Serve with noodles if desired.

EASY APPETIZER MEATBALLS

Steps:

• In a 2qt saucepan, mix the brown gravy according to package directions.
• (I use one that requires 1 cup water) Once gravy is thickened, add the cream of mushroom soup and sour cream.
• Blend well.
• Place the thawed or partially thawed meatballs in a crockpot (or add to the gravy mixture and heat through on stovetop).
• Add the gravy to crockpot and heat on low.
• May be served over rice, noodles, or potatoes.

CREAMY MUSHROOM SOUP

Steps:

• Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
• In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
• Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
• Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
• Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.

MEATBALLS IN HUNGARIAN SOUR CREAM GRAVY

Steps:

• In a dutch oven, cook onion in olive oil until starting to soften.
• Stir in garlic, cook for 30 seconds.
• Add 3 cups water.
• Stir in soup mix,paprika,soup base and Worcestershire sauce.
• Add frozen meatballs.
• Heat on medium high heat until meatballs are heated through. about 15 minutes.
• Stir in parsley, sour cream and mushrooms.
• Mix cornstarch with 1/4 cup water in a small bowl.
• Slowly stir in cornstarch mixture a little at a time until you reach the desired thickness.
• Remove from heat.
• Serve with mashed potatoes or buttered noodles.

SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP

Steps:

• Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
• Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
• Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.

OVEN MEATBALLS WITH CREAM OF MUSHROOM GRAVY

Steps:

• Mix together the meatball ingredients (listed at the top) and form 2.5-3 inch meatballs. put them in an oven acceptable baking dish.
• Pour the mushroom soup into a pan, use the soup can to measure out 1/2 can of water, and 1 can of milk.
• Put the water and milk in the saucepan.
• Stir these three ingredients over medium heat, until all the lumps are out, and the gravy is smooth.
• Pour the gravy over the meatballs,
• cover the dish with aluminum foil and cook the meatballs at 350 degrees for one hour (depending on your oven, you might want to break one open to assure its done)
• Serve with mashed potatoes and steamed veggies!

POLISH MEATBALLS IN SOUR CREAM (KLOPSK W SMIETANIE)

Steps:

• In a large bowl saturate the bread in the milk until it's completely softened and breaks apart when stirred.
• In a large skillet, saute the onion in half the butter until soft and opaque.
• Add to the large bowl along with the ground beef, dill, tarragon, salt, pepper, and beaten eggs.
• Mix together well, using your hands, and let rest while you saute the mushrooms in the rest of the butter, until tender.
• Remove the mushrooms from the pan and form the meat mixture into 1 inch meatballs.
• Dust the meatballs with flour and brown in the same skillet, adding more butter or oil, if necessary.
• Add the mushrooms and sour cream to the meatballs in the skillet, stir to coat everything well, partially cover, and simmer over very low heat for 30 minutes, stirring occasionally.
• Salt and pepper to taste.
• These are great served over kluski noodles or tiny homemade Polish dumpling noodles.