Mushroom And Beef Meatballs Food

BEEFY MUSHROOM MEATBALLS

Steps:

• In a large bowl, combine bread and milk. Add the egg, onion, salt and pepper. Crumble beef over mixture and mix well. , 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. , 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. , Remove from the heat; stir in sour cream. Serve with noodles if desired. Sprinkle with parsley.

BEEF-AND-MUSHROOM MEATBALLS

Steps:

• Heat oven to 375°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Mix first 6 ingredients just until blended; shape into 24 meatballs, using about heaping 1 Tbsp.mixture for each meatball.
• Place on prepared baking sheet.
• Bake 20 min. or until done (165°F). About 5 min. before meatballs are done, cook chili sauce and relish in large skillet on medium heat until heated through, stirring frequently.
• Add meatballs to sauce; turn to evenly coat all sides of meatballs with sauce.

MUSHROOM AND BEEF MEATBALLS

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.

MUSHROOM MEATBALLS

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.

BEEFY MUSHROOM MEATBALLS

Steps:

• In a bowl, combine bread and milk. Add the egg, onion, salt and pepper; mix well. Crumble beef over mixture and mix well. 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.
• In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme; bring to a boil. Reduce heat; add the mushrooms, parsley, Worcestershire sauce and bouillon. Add meatballs; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat; stir in sour cream. Serve over noodles if desired. Garnish with parsley. Yield: 6-8 servings.

CROCK POT MEATBALLS AND MUSHROOM GRAVY

Steps:

• Mix everything in crock pot.
• Cover and cook on High 2 hours, or Low 4-6 hours.

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.

MEATBALLS WITH MUSHROOM GRAVY

Steps:

• In a large bowl mix together all the dry ingredients(Onion Soup mix, bread crumbs & garlic salt) then add in the wet ingredients(water or beef broth, Worcestershire sauce & egg) mix together then add in the ground beef and incorporate all the ingredients together mix well.
• Now make meatballs about the size of your palm(maybe about 2 inches round) place all the meatballs in a large skillet and cook at medium high heat until cooked all the way through and browned on all sides.
• Once your meatballs are completely cooked keep the heat at medium high and then add in your water. The water will deglaze the bottom of your pan then add in the 2 cans of Cream of mushroom soup and mix it in with the water stirring until becomes a gravy. Turn the heat down to medium low and cover the skillet and cook until gravy is heated through.
• Serve with Mashed potatoes spoon the gravy over the meatballs and the potatoes! ENJOY =).