Meatballs In Rich Mushroom Sauce Food

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WILD RICE MEATBALLS IN MUSHROOM SAUCE



Wild Rice Meatballs in Mushroom Sauce image

Ground beef, mushrooms, and wild rice are baked and then simmered in a mushroom wine sauce that pairs wonderfully with Idahoan Signature™ Russets Mashed Potatoes.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Time 55m

Yield 6

Number Of Ingredients 15

1 ½ pounds ground beef
1 small onion, finely chopped
½ cup cooked wild rice
½ teaspoon seasoned salt
½ teaspoon garlic salt
⅓ cup bread crumbs
½ cup evaporated milk
1 tablespoon butter
8 ounces sliced fresh mushrooms
½ teaspoon salt
⅔ cup dry white wine
⅔ cup water
1 (10.75 ounce) can low-sodium cream of mushroom soup
¼ teaspoon dried sage
1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.
  • Bake in preheated oven until brown, about 15 minutes.
  • Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften, about 10 minutes. Add the wine, water, soup, salt, and sage to saucepan; stir to combine.
  • Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.
  • Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.

Nutrition Facts : Calories 512.9 calories, Carbohydrate 50.6 g, Cholesterol 84.2 mg, Fat 20.5 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 7.9 g, Sodium 1544.4 mg, Sugar 4.8 g

MEATBALLS IN CREAMY MUSHROOM SAUCE



Meatballs in Creamy Mushroom Sauce image

I make this with my recipe#69173 but you can use your own favorite meatball for this ;-) this is great served up on cooked hot egg noodles, or cooked rice, prep time does not include making and cooking the meatballs.

Provided by Kittencalrecipezazz

Categories     Meat

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb meatballs, shaped and cooked
4 cups sliced fresh mushrooms
3 large garlic cloves, minced
3 tablespoons butter (can use more or less)
2 tablespoons cornstarch
2 cups half-and-half cream
2 cups frozen peas
2 tablespoons tomato ketchup
2 teaspoons Worcestershire sauce
salt & freshly ground black pepper
1 small orange, juice of
fresh grated parmesan cheese (optional)

Steps:

  • In a skillet fry mushrooms in butter over medium heat for 5-7 minutes or until well browned (adding in the garlic the last few minutes of cooking) remove from skillet, set aside.
  • In a bowl dissolve the cornstarch in a little of the half and half.
  • Add the cornstarch mixture to the skillet with the remaining light cream; whisk and cook, until mixture comes to a boil,and has thickened.
  • Add the remaining ingredients, meatballs and the mushrooms; return to a light boil, cover and simmer for 15-20 minutes.
  • Sprinkle to with Parmesan cheese if desired, or pass the cheese at the table.

MEATBALLS IN MUSHROOM SAUCE



Meatballs in Mushroom Sauce image

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.

Provided by keth2265

Categories     One Dish Meal

Time 18m

Yield 5 serving(s)

Number Of Ingredients 8

1 1/2 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)
1/2 lb linguine, uncooked (I used angel hair, but I think any rice would be ok too)

Steps:

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

Nutrition Facts : Calories 282.8, Fat 7.5, SaturatedFat 1.6, Cholesterol 2.4, Sodium 476.3, Carbohydrate 44.7, Fiber 2, Sugar 6.2, Protein 9.4

MEATBALLS IN MUSHROOM SAUCE



Meatballs in Mushroom Sauce image

Make and share this Meatballs in Mushroom Sauce recipe from Food.com.

Provided by Shelli

Categories     Meat

Time 55m

Yield 10 serving(s)

Number Of Ingredients 12

1 lb ground beef
1/2 lb ground pork
1/2 small onion, minced
1/8 teaspoon pepper
3/4 cup fine dry breadcrumb
1 tablespoon parsley
1 teaspoon salt
1 egg
1/2 cup milk
2 beef bouillon cubes
1 can mushroom
1 can cream of mushroom soup

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 IN RICH MUSHROOM SAUCE



Meatballs in Rich Mushroom Sauce image

Easy, family pleaser. With mashed potatoes is filling and tasty. The meatballs can be frozen for up to 2 months, but the sauce is not suitable to freeze. This recipe is not suitable to microwave. From Australian Women's Weekly Best Ever Slimmers Recipes.

Provided by Suelavenders

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

300 g minced meat (or chicken)
120 g onions, finely chopped
1 garlic clove
1 tablespoon tomato sauce (ketchup)
1 tablespoon dark soya sauce
1/2 cup breadcrumbs
2 teaspoons oil
40 g bacon, finely chopped
250 g mushrooms, thinly sliced
2 teaspoons cornflour
2/3 cup water
1 beef stock cube, crumbled
1/4 teaspoon dried basil leaves

Steps:

  • Combine, onion, garlic, sauces, mince and breadcrumbs in bowl. Mix through. Shape tabelspoonfuls of mixture into balls, refrigerate in a single layer 30 minutes.
  • Heat oil in frying pan, add meatballs, cook gently until well browned all over and cooked through. Remove meatballs from pan and keep warm.
  • RICH MUSHROOM SAUCE. Add bacon and mushroom to pan where the meatballs were cooked. Stir constantly over heat until mushrooms are cooked. Blend cornflour and water together. Add cornflour and water mix, stock cube and basil to mushrooms. Stir constantly over heat until sauce boils and thickens.
  • Add meatballs to sauce, simmer, uncovered until heated through.
  • Serves 4.
  • Approx 230 cal (965 kilojoules) per serve.

MEATBALLS WITH MUSHROOM SAUCE



Meatballs with Mushroom Sauce image

My mother was a great cook and experimented with a lot of different foods. She loved to invite family for dinner and often served these meatballs. - Joyce Watson, Piggott, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 30 meatballs.

Number Of Ingredients 9

1/4 cup evaporated milk
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
SAUCE:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup evaporated milk
2/3 cup water

Steps:

  • In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large oven-proof skillet, brown meatballs; drain. Combine sauce ingredients; pour over meatballs. Bake, uncovered, at 350° for 30 minutes or until meat is no longer pink.

Nutrition Facts :

MUSHROOM SAUCE FOR MEATBALLS



Mushroom Sauce for Meatballs image

Make and share this Mushroom Sauce for Meatballs recipe from Food.com.

Provided by Pamela

Categories     Sauces

Time 20m

Yield 2 3/4 cups

Number Of Ingredients 11

2 tablespoons butter
2 cups fresh mushrooms
1 small onion, chopped
1/4 cup flour
1 1/2 teaspoons chicken bouillon powder
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 cups milk
1/2 cup apple juice or 1/2 cup white wine

Steps:

  • Melt butter in frying pan.
  • Add mushroom and onions and sauté until soft.
  • Mix in remaining ingredients and simmer for about 4 minutes, until thickened, stirring often.
  • Add meatballs and simmer until heated through.
  • To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.

SWEDISH MEATBALLS..... ONCE AGAIN...WITH MUSHROOM SAUCE



Swedish Meatballs..... Once Again...With Mushroom Sauce image

My husband is of Norse heritage - a Danish father, and Swedish mother. When they were still among us, his mom would make a buffet of all the classic stuff-Swedish Meatballs,Swedish Potato Sausage, "Brunabuner"(baked beans with cinnamon)rice pudding with lingenberries,limpa bread caraway cheese...on and on,for Christmas Eve dinner. I have a few of her recipes, but her Swedish Meatball recipe was not real specific.I found this recipe in a cookbook,"365 Ways to Cook Hamburger and Other Ground Meats" and they are truly good. The husbamd likes them even better than Mom's!

Provided by HEP MEP

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon butter
1/2 lb fresh mushrooms, sliced
3/4 teaspoon salt, divided
1/3 cup crushed crisp rye crackers or 1/3 cup dried breadcrumbs
1/2 cup heavy cream, divided
1 egg
2 tablespoons minced onions
2 tablespoons chopped parsley
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1/4 teaspoon pepper, divided
1 lb ground round (85% lean)
1 tablespoon vegetable oil
2 tablespoons flour
3/4 cup beef broth
extra wide egg noodles or egg, dumpling noodle cooked and drained

Steps:

  • In a large skillet, melt butter over medium heat.
  • Add mushrooms and 1/4 tsp.
  • salt.
  • Cook, stirring often,until mushrooms have given off their liquid,and are slightly browned,about 6 minutes.
  • Transfer mushrooms to a plate and set aside In a medium bowl,combine rye cracker crumbs or bread crumbs,1/4 cup cream.
  • egg,onion,parsley,remining 1/2 tsp.
  • salt,allspice,nutmeg,and 1/8 tsp.
  • pepper; stir with a fork until mixed.
  • Add ground round and mix until well blended.
  • Using about a tablespoon of mixture for each,form into meatballs.
  • In a large skillet,heat oil over medium-high heat.
  • Add meatballs and cook, turnng occasionally,until browned all over,about 10 minutes a batch.
  • Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed.
  • Add broth and 3/4 cup of water.
  • Bring to a simmer,scraping up browned bits from the bottom of the pan with a wooden spoon.
  • Reduce heat to low, cover and simmer 5 minutes.
  • Gently stir in cooked mushrooms,remaining 1/4 cup of heavy cream,and 1/8 tsp.
  • of pepper Cook until heated through, about 3 minutes.
  • Serve on cooked egg noodles.

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Top Asked Questions

What do you serve with meatballs with mushroom sauce?
Meatballs with Mushroom Sauce – pork meatballs in a delicious creamy mushroom sauce served over mashed potatoes. Comforting and incredibly delicious! Combine the meatballs: Add all the meatball ingredients (excluding the vegetable oil) to a large bowl and mix well using your hands. Shape into 1 inch meatballs.
What is your go to meatball recipe?
The meatball recipe I used here is my go to recipe; pork, eggs, breadcrumbs, a chopped onion, a bit of buttermilk, a bit of hot sauce to kick it up a notch, and my favorite herb for meatballs. The one, the only – dill. It’s all swimming in my favorite creamy dreamy mushroom sauce that will have you licking the plate clean.
How to cook meatballs and noodles?
Cook noodles according to package directions; drain and keep warm. Saute mushrooms and onion in oil until tender. Stir in soup, milk, and Worcestershire sauce. Add meatballs. Cover; simmer 10-15 minutes or until meatballs are thawed and heated.
How to cook meatballs in a crock pot with sauce?
Pour meatballs into the bowl of your crockpot. In a large bowl, combine the beef broth, cream of mushroom soup, half and half, cornstarch, Worcestershire sauce, salt, pepper, onion powder, garlic powder, and paprika. Whisk until smooth. Pour the sauce over the meatballs. Cover with the lid and cook for 3-4 hours on high or 5-6 hours on low.

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