Name: Beefy Mushroom Meatballs Recipe
Total time: 55 min
Yield: 6
Cuisine: Chinese

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Among my memories of a reunion held on my farm are these savory meatballs a family member made. That's where I got this recipe that I now make for potlucks and get-togethers. It's so handy to transport and keep warm in a slow cooker, and it makes a great appetizer, too. 

How to make Beefy Mushroom Meatballs Recipe

Taste Of Home

Crawler

Chinese

<p>Among my memories of a reunion held on my farm are these savory meatballs a family member made. That's where I got this recipe that I now make for potlucks and get-togethers. It's so handy to transport and keep warm in a slow cooker, and it makes a great appetizer, too. </p>

Slices bread, torn

Milk

Large egg, lightly beaten

Finely Chopped Onion

Salt

Pepper

Ground Beef

Butter

All purpose flour

Beef Consomme

Mushroom stems and pieces, drained

Dried Parsley Flakes

Worcestershire sauce

Beef bouillon granules

Sour cream

Hot cooked noodles, optional

Minced Fresh Parsley

In a large bowl, combine bread and milk. Add the egg, onion, salt and pepper. Crumble beef over mixture and mix well.

step 1

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.

step 2

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.

step 3

Remove from the heat; stir in sour cream. Serve with noodles if desired. Sprinkle with parsley.

step 4