Best 12 Beefy Mushroom Meatballs Recipes

MEATBALLS WITH MUSHROOM GRAVY

Steps:

• In a small bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 10 meatballs. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 400° for 18-20 minutes or until no longer pink., Meanwhile, cook noodles according to package directions. In a small saucepan, melt butter. Add gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mushrooms. , Drain noodles. Drain meatballs on paper towels if necessary. Serve with noodles and gravy.

MUSHROOM MEATBALLS

Steps:

• Stir together the mushroom soup and the water.
• Mix together in a bowl, the beef, crumbs, onion, garlic, parsley and egg, adding 1/4 cup of the mushroom mixture. Mix in well.
• Shape into balls and brown in a frying pan in a little bit of fat.
• When browned, drain off fat and pour the remaining soup mixture over.
• Cover and simmer for 45 minutes, until tender and tasty.
• We like this with buttered noodles.

BEEFY MUSHROOM MEATBALLS

Steps:

• In a bowl, combine bread and milk. Add the egg, onion, salt and pepper; mix well. Crumble beef over mixture and mix well. 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.
• In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme; bring to a boil. Reduce heat; add the mushrooms, parsley, Worcestershire sauce and bouillon. Add meatballs; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat; stir in sour cream. Serve over noodles if desired. Garnish with parsley. Yield: 6-8 servings.

BEEFY MUSHROOM MEATBALLS

Steps:

• In a large bowl, combine bread and milk. Add the egg, onion, salt and pepper. Crumble beef over mixture and mix well. , 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. , 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. , Remove from the heat; stir in sour cream. Serve with noodles if desired. Sprinkle with parsley.

MUSHROOM AND BEEF MEATBALLS

Steps:

• Preheat the oven to 400 degrees. Put the bread in a bowl, toss with the milk (add a little more milk if 1/4 cup isn't enough to moisten all the bread) and let soak for 20 minutes.
• Meanwhile toss the carrots with 2 teaspoons olive oil on a parchment-covered sheet pan and roast for 15 to 20 minutes, stirring every 5 minutes, until tender and lightly browned (you can also make the mushroom base at this time).
• Squeeze the milk out of the bread and crumble the bread into a large bowl. Add the beef, mushrooms, carrots, onion, egg, parsley, salt, and pepper and mix together well.
• Turn the oven down to 300 degrees. Line a sheet pan with parchment. Working in batches, pulse the meat and vegetable mixture in a food processor fitted with the steel blade until pasty. Return to the bowl. Fill a small bowl with water for dipping your hands, then with wet hands form 1-ounce balls, which will be about the size of a golf ball, and place them on the parchment-lined baking sheet. You will need to keep wetting your hands.
• Bake 40 minutes, or until the meatballs are nicely browned. Remove from the oven and if desired, simmer for up to an hour in tomato sauce. I like to serve these with spaghetti.

BEEF MEATBALLS

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

SIMPLE SWEDISH MEATBALLS

Steps:

• In a large skillet, heat butter over medium-high heat; saute mushrooms until tender, 4-5 minutes. Transfer to a 4-qt. slow cooker. Stir in broth, cream of chicken soup and soup mix. Stir in meatballs. Cook, covered, on low until flavors are blended, 5-6 hours., Stir in sour cream and parsley. Cook, covered, until heated through, about 15 minutes. If desired, serve with noodles or mashed potatoes.

BEEFY MUSHROOM MEATBALLS

Steps:

• In a bowl, combine bread and milk. Add the egg, onion, salt and pepper; mix well. Crumble beef over mixture and mix well.
• 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.
• In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme; bring to a boil. Reduce heat; add mushrooms, parsley, Worcestershire sauce and bouillon. Add meatballs.
• Simmer, uncovered, for 30 minutes, stirring occasionally. Remove from heat; stir in sour cream. Serve over noodles if desired. Garnish with parsley.

BEEF-AND-MUSHROOM MEATBALLS

Steps:

• Heat oven to 375°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Mix first 6 ingredients just until blended; shape into 24 meatballs, using about heaping 1 Tbsp.mixture for each meatball.
• Place on prepared baking sheet.
• Bake 20 min. or until done (165°F). About 5 min. before meatballs are done, cook chili sauce and relish in large skillet on medium heat until heated through, stirring frequently.
• Add meatballs to sauce; turn to evenly coat all sides of meatballs with sauce.

BEEFY STEAKHOUSE MUSHROOMS

Steps:

• Gently wash mushrooms and drain.
• Put all mushrooms and 1-cup beef broth in large dutch oven and begin cooking on medium heat.
• When the mushrooms have shriveled, add rest of the broth and french onion soup.
• Cook slowly (low) for about 2-hours until the mushrooms are tender.
• After 2-hours add wine and cook 1-hour more.
• The liquid should be reduced by 2/3 now.
• Add margarine and keep warm.

SOUPY MUSHROOM MEATBALLS

Steps:

• 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.

TASTY BAKED MEATBALLS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
• Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).