Information
Decently sized meatballs in a mushroom gravy sauce. This meal combination, served over a serving of rice, is very nice comfort food.
Although this recipe does not call for any spice, spicy meatballs can be made by adding a small bit of spice into the meatball mixture before cooking. Spicy meatballs may, however, defeat the comfort food aim of this dish.
Serving Size: 4-5
Source
Family recipe.
Ingredients
Main:
- 1 pound: Ground beef
- 1/4 cup: Breadcrumbs, dry, fine
- 1/4 cup: Onion, minced
- 1: Egg, lightly beaten
- 1/4 teaspoon Pepper
- 1 tablespoon: Parsley, chopped
Gravy: - 22.6 ounces: Cream of mushroom soup
- 1/2 cup: Water
- 2 tablespoons: Parsley
- 1/2 cup: Milk
Ingredient Considerations:
- One larger can of cream of mushroom soup typically is 22.6 ounces.
- Pre-made meatballs can also be used. If so, skip the meatball creation in the instructions.
- More milk results in a thicker gravy.
Instructions
- Mix the ingredients of meatball mixture (ground beef, breadcrumbs, onion, egg, salt, pepper, and parsley) in a large enough bowl until all ingredients are uniformly distributed throughout the mixture.
- Shape the mixture into 16 separate equally sized meatballs.
- On low heat, in a lightly coated pan of oil, lay the meatballs on the surface of the pan until each meatball has their bottom cooked and browned. Draining the pan of excess oil and fat, flip and repeat the process. The meatballs should be lightly cooked through.
- Set finished meatballs on the side.
- If rice is to be made for this dish, it is suggested that it is started at this point before continuing.
- In a separate large enough pot, sir in the ingredients of gravy base (cream of mushroom soup, water, parsley, milk) over medium-high heat.
- Cook the gravy in the pot until fluid and warm (still under medium-high heat).
- Add the cooked meatballs into the mixture, turn the heat down to low-medium and simmer. Sir occasionally to coat all the meatballs in gravy.
Instruction Considerations:
- None