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How to Make Meatballs with Cream of Mushroom Soup

  • Easy 16 Ingredients
  • 50 min Prep 15 min - Cook 35 min
  • Coups 6 Servings

INGREDIENTS

For meatballs

  • Olive oil – 2 tablespoon
  • Garlic powder – ½ teaspoon  
  • onion – 1 small minced
  • parsley chopped fresh – 1 tablespoon
  • ground beef lean – 1 1/2  
  • milk – ¼ cup
  • Egg – 1 large
  • Bread crumbs – 1/2 cup
  • Nutmeg ground – ¼ teaspoon
  • Allspice ground – 1/8 teaspoon
  • Kosher salt – 1 teaspoon
  • Black pepper ground – ¼ teaspoon
  • Oil and butter – for frying

For mushroom soup

  • Beef broth – 1 cup
  • Cream of mushroom soup – 1 cup
  • Sour cream – ¼ cup
  • Worcestershire sauce – 1 teaspoon

DIRECTIONS

  • Roast breadcrumbs on medium-high heat for about 2 to 3 minutes and transfer to a large bowl
  • Heat the olive oil in a pan and add onion to cook for about 3 minutes. Season with salt and pepper and transfer to the bowl with bread crumbs
  • Now add meat, milk, egg, parsley, salt, spices, and breadcrumb mix to the bowl and combine them well.
  • Make 20 meatballs of the same size from the mixture

  • Heat the oil and butter in a pan on medium heat and fry meatballs until all sides are done.
  • Pour the broth to the pan and bring it to simmer, add cream of mushroom soup and sour cream while stirring to the broth.
  • While simmering, add meatballs to the pan and let it simmer for about 5 to 7 minutes on low flame.
  • Serve the meatballs with noodles and garnish with parsley.  

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