 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
Youâll enjoy these tender meatballs draped in a creamy mushroom gravy. âI came across this recipe about 20 years ago at a church function,â says Darlene Komant of Ardrossan, Alberta. Ingredients:
1/4 cup dry bread crumbs |
1/2 cup grated peeled potato |
2 tablespoons finely chopped onion |
2 tablespoons beaten egg |
1/8 teaspoon garlic powder |
1/4 teaspoon pepper, divided |
1/2 pound ground beef |
3/4 cup water |
2/3 cup condensed cream of mushroom soup, undiluted |
1/2 cup sour cream |
1/3 cup canned mushroom stems and pieces, drained |
4-1/2 teaspoons onion soup mix |
hot cooked egg noodles, optional |
Directions:
1. In a small bowl, combine the bread crumbs, potato, onion, egg, garlic powder and 1/8 teaspoon pepper. Crumble beef over mixture and mix well.
2. Shape into 1-1/2-in. balls. Place in a shallow 1-qt. baking dish coated with cooking spray. In a small bowl, combine the water, soup, sour cream, mushrooms, soup mix and remaining pepper; pour over meatballs.
3. Bake, uncovered, at 350° for 30-40 minutes or until meat is no longer pink. Serve with noodles if desired. Yield: 2 servings.
|
|