Soupy Mushroom Meatballs
"I think that I found this on a Campbell Soup label and my favorite for this recipe is Beefy Mushroom. But remember, Cooking is a Creative Sport, so be brave and experiment."
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4-5
ingredients
- 1 lb ground beef
- 1 egg
- 1⁄3 cup breadcrumbs
- 1⁄2 cup tomato sauce, separated
- 1 can mushroom soup (NOT diluted)
- 1 tablespoon cooking oil
- 1 cup diced onion
- flour
directions
- Combine meat, egg, bread crumbs and 1/4 cup tomato sauce and form into small meatballs.
- Coat with flour and brown in cooking oil.
- Remove from oil and set aside.
- Add diced onions and saute until limp.
- Add mushroom soup, meatballs, and remaining tomato sauce to the pan and simmer for 15 minutes.
- If the mixture seems too dry, add a small amount of milk.
- Taste, and add salt or pepper to taste.
- Serve over rice or noodles.
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Reviews
-
Made this for dinner tonight and we really enjoyed it, it's one of those recipes I wished I'd had when my kids were young. I added some milk as it was quite thick and we had it with rice. Will make it again. -
Had this easy recipe for dinner last night; it's quite good and a snap to prepare. I found it too thick for my preferences and so added some milk to thin out the sauce. I substituted cream of celery soup (the only cream soup I had on hand) and think this recipe would be great with any creamed soup. I also added garlic powder, and added some chopped celery in with the onions. This is a good, basic recipe I will definitely make again! -
I'm a meatball addict and I really liked these but I too made some changes. I added garlic powder to the meatballs and to the sauce I added milk and water because it was too thick,some more tomato sauce and crushed garlic for more flavor and parsley for added color. -
they looked so scary, but tasted sooo good! bf said they tasted better than his moms swedish meatballs *g*. i added some white pepper and garlic salt to the meatballs, one crushed clove of garlic, a little worshestire (however you spell it) sauce, and 2tbsp water to the sauce, and it was wonderful! served it with rice.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
