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Meatballs in Mushroom Sauce

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“Got this recipe from a Meijers brand Cream of Mushroom Soup can label. It came out creamy, warm and satisfying; even my picky eaters ate it. We had it over angel hair pasta, but I'm sure it would be delicious over rice or a couscous as well. I didnt want to lose the recipe, so I wanted to post on here. I'm sure it could be tweaked into a Crockpot recipe, too.”
READY IN:
18mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

  • 1 12 cups sliced mushrooms
  • 1 medium onion, halved and sliced
  • 1 tablespoon vegetable oil (I used Olive oil)
  • 1 (10 1/2 ounce) can condensed cream of mushroom soup
  • 1 cup low-fat milk (I used whole milk because thats what I had on hand)
  • 2 tablespoons Worcestershire sauce
  • 1 lb frozen meatballs (I had made my own)
  • 12 lb linguine, uncooked (I used angel hair, but I think any rice would be ok too)

Directions

  1. Cook noodles according to package directions; drain and keep warm.
  2. Saute mushrooms and onion in oil until tender.
  3. Stir in soup, milk, and Worcestershire sauce.
  4. Add meatballs.
  5. Cover; simmer 10-15 minutes or until meatballs are thawed and heated.
  6. Serve over noodles. Garnish with chopped parsley (I used dry Italian seasoning).

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