BEEFY MUSHROOM MEATBALLS
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.
Provided by Taste of Home
Categories Appetizers Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 227 calories, Fat 13g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 735mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
MEATBALL SLIDERS
Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, including her three-year-old son, Alex, and she knows that meatballs are always an easy sell. Inspired by the tiny meatball sandwiches served at New York City's Little Owl restaurant, she came up with these kid-size treats that can be eaten with one hand (leaving the other one free to wreak kid-size havoc).
Provided by Gina Marie Miraglia Eriquez
Categories Sandwich Blender Beef Cheese Pork Tomato Sauté Kid-Friendly Gourmet Small Plates
Yield Makes 20 small sandwiches
Number Of Ingredients 20
Steps:
- Make tomato sauce:
- Purée tomatoes with their juice, 1 can at a time, in a blender and transfer to a bowl.
- Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, sugar, bay leaf, and 1 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 50 minutes. Discard bay leaf.
- Make meatballs while sauce simmers:
- Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, eggs, parsley, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend with your hands until just combined well (do not overmix). Form level 1/4-cup portions into meatballs.
- Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then fry meatballs, about 6 at a time, turning occasionally, until well browned and cooked through, 4 to 6 minutes per batch. Transfer to paper towels with a slotted spoon.
- Simmer meatballs in sauce and assemble sliders:
- Add drained meatballs to tomato sauce and simmer, stirring occasionally, until meatballs are heated through.
- Assemble sliders with a meatball and 1 tablespoon sauce per bun, securing each with a wooden pick.
TANGY BBQ MEATBALL SLIDERS
Sure, you can buy frozen meatballs and bottled BBQ sauce, but homemade is well worth the effort. These sliders are great Game Day snacks or bite-sized party appetizers. We like our sliders with coleslaw, but a little cheese wouldn't hurt either.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h5m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a baking rack sprayed with nonstick cooking spray onto a foil-lined baking pan.
- Heat oil in a large saucepan over medium heat. Add onion and saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ketchup, molasses, red wine vinegar, lemon juice, brown sugar, Worcestershire sauce, mustard powder, hot sauce, and cayenne pepper; mix well. Bring to a boil, stirring frequently, then reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add a bit of water if sauce gets too thick.
- Meanwhile, combine beef, pork, bread crumbs, milk, egg, mustard, steak seasoning, and garlic in a bowl. Use a 2-tablespoon cookie scoop to form meat mixture into balls, about 1 1/2 inches in diameter. Place meatballs on the rack, leaving enough space between them so they'll brown on all sides.
- Bake meatballs in the preheated oven until internal temperature reaches 160 degrees F (71 degrees C), 25 to 30 minutes.
- Gently stir meatballs into the BBQ sauce. Simmer until meatballs are heated through, 10 to 15 minutes. Divide saucy meatballs among the slider buns.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 191.3 g, Cholesterol 39.9 mg, Fat 9.1 g, Fiber 0.6 g, Protein 11.3 g, SaturatedFat 2.4 g, Sodium 653.5 mg, Sugar 22.7 g
MUSHROOM AND BEEF MEATBALLS
It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well. They are great to have on hand.
Provided by Martha Rose Shulman
Categories dinner, weekday, appetizer
Time 2h45m
Yield 22 to 24 meatballs, serving 5 to 6
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 289 milligrams, Sugar 2 grams, TransFat 0 grams
CHEESY MEATBALL SLIDERS
These sliders are a fun way to serve meatballs at your party without using a slow cooker. Made on mini Hawaiian rolls, they have a hint of sweetness to balance out all the wonderful Italian seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside., Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops., Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella., Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving.
Nutrition Facts : Calories 514 calories, Fat 25g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 856mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein.
MEATBALL SLIDERS
Provided by Joey Campanaro
Categories Sandwich Beef Cheese Garlic Onion Pork Tomato Fry Kid-Friendly High Fiber Basil Veal Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Form into eighteen 2-inch-meatballs.
- Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.
- Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons. cheese. Cover with tops of rolls.
- *Sold in the Asian foods section of some supermarkets and at Asian markets.
MEATBALL SLIDER BAKE RECIPE BY TASTY
Here's what you need: ground beef, italian sausage, minced garlic, fresh parsley, grated parmesan cheese, salt, pepper, italian breadcrumbs, eggs, milk, oil, slider buns, marinara sauce, shredded mozzarella cheese, olive oil, grated parmesan cheese, italian seasoning
Provided by Betsy Carter
Categories Appetizers
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large bowl add the ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk and mix until thoroughly combined.
- Roll the mixture into 5 ounce meatballs.
- Add 1 tablespoon of olive oil to a pan over medium heat and brown the meatballs on both sides for 15 minutes total.
- Slice the rolls in half lengthwise.
- Place the bottom half on a 9 x 13-inch (23 x 33cm) baking dish.
- Spoon a little marinara sauce on each bun. Top a meatball on each roll, add another spoonful of sauce, and top with mozzarella cheese.
- Place the remaining half of the rolls on top and lightly brush them with oil.
- Combine the parmesan cheese and the Italian seasoning in a small bowl and sprinkle it over the buns.
- Bake for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 33 grams, Fat 24 grams, Fiber 1 gram, Protein 26 grams, Sugar 6 grams
BEEF AND MUSHROOM MEATBALL SLIDERS
Living Lou is a popular Canadian food blogger with an expertise in cooking and baking - and she also brings a youthful, innovative approach to the kitchen. Sliders are great, she adds, for feeding a crowd and are especially kid friendly. These sliders are a little on the spicy side, but you can omit the red pepper flakes if you want to keep things a bit milder.Sliders are great, she adds, for feeding a crowd and are especially kid friendly. These sliders are a little on the spicy side, but you can omit the red pepper flakes if you want to keep things a bit milder.
Provided by Mary Jenny
Categories Meatballs
Time 1h
Yield 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Grease a baking sheet with olive oil.
- In a food processor, process mushrooms and garlic.
- In a large bowl, combine mushroom mixture with beef, bread crumbs, parsley, egg, 2 tbsp barbecue sauce and red pepper flakes.
- Using a standard ice cream scoop, scoop mixture into 12 even meatballs.
- Brush with remaining ¼ cup of barbecue sauce.
- Bake in oven for 35-45 minutes or until fully cooked.
Nutrition Facts : Calories 175.5, Fat 8.8, SaturatedFat 3.4, Cholesterol 80.1, Sodium 118.6, Carbohydrate 5.6, Fiber 0.6, Sugar 1.3, Protein 17.6
SWEDISH MEATBALL SLIDERS
Make and share this Swedish Meatball Sliders recipe from Food.com.
Provided by Food.com
Categories Christmas
Time 40m
Yield 24 sliders
Number Of Ingredients 11
Steps:
- In a small saucepan over medium heat, combine chili sauce and grape jelly. Bring to a simmer, whisking occasionally, and cook until sauce is glossy and thick, about 10 minutes. Remove from heat and set aside.
- Preheat oven to 375 degrees. In a large bowl, combine ground beef, breadcrumbs, milk, eggs, and Worcestershire sauce. Season to taste with salt and pepper. Dampen hands and form mixture into 24 meatballs (they will be approximately the size of a golf ball). .
- Transfer to a wire rack set over an aluminum foil-lined baking sheet, spacing at least an inch apart, and brush with ½ Celsius sauce.
- Bake until meatballs are browned and cooked through, about 20 minutes. Remove from oven and brush with additional ½ Celsius sauce. .
- Top each meatball with a piece of provolone cheese and allow to melt.
- To assemble sliders, brush top and bottom of mini brioche buns lightly with sauce. Place a few baby spinach leaves on the bottom half of each bun. Top with a meatball, followed by the top half of the bun. Spear each slider with a toothpick, and serve immediately.
Nutrition Facts : Calories 303.3, Fat 12.1, SaturatedFat 5.4, Cholesterol 51.5, Sodium 545.6, Carbohydrate 31.4, Fiber 1.8, Sugar 8.2, Protein 16.1
BEEF-AND-MUSHROOM MEATBALLS
Spice up your day with these Beef-and-Mushroom Meatballs. Made with finely chopped mushrooms, green onions, bread crumbs and HEINZ Chili Sauce, these Beef-and-Mushroom Meatballs will be your family's new favorite appetizer.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings, 3 meatballs each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.665 g, Sugar 0 g, Protein 12 g
SWEDISH MEATBALL SLIDERS RECIPE BY TASTY
Here's what you need: ground beef, ground pork, large eggs, panko breadcrumbs, ground allspice, ground nutmeg, kosher salt, freshly ground black pepper, garlic powder, yellow onion, fresh parsley, olive oil, slider buns, cranberry sauce, unsalted butter, baby bella mushroom, all purpose flour, Swanson® Beef Stock, Campbell's® Cream of Mushroom Soup, kosher salt, freshly ground black pepper, ground nutmeg, ground allspice
Provided by Campbell's
Categories Lunch
Time 30m
Yield 16 sliders
Number Of Ingredients 23
Steps:
- Make the sliders: In a large bowl, combine the ground beef, ground pork, eggs, bread crumbs, allspice, nutmeg, salt, pepper, garlic powder, onion, and ¼ cup (10 g) parsley and mix until fully combined.
- Roll the ground meat mixture into 2½-inch-wide meatballs. You should have 16-18 meatballs total.
- In a large skillet, heat the olive oil over medium heat. Working in batches, cook the meatballs until browned on all sides and cooked through, about 2 minutes per side. Transfer the meatballs to a plate as they finish cooking and set aside.
- Make the mushroom sauce: Wipe out any excess oil from the skillet, then return to medium-low heat. Add the butter. Once melted, add the mushrooms and cook until softened and crispy, about 5 minutes.
- Add the flour and cook, stirring, until light beige in color, 1-2 minutes. Whisk in the Swanson® Beef Stock and Campbell's® Cream of Mushroom Soup until smooth. Stir in the salt, pepper, nutmeg, and allspice.
- Add the meatballs, turning to coat in the sauce. Continue cooking for 2-3 minutes, until the sauce thickens.
- Assemble the sliders: Dollop about 1½ teaspoons of cranberry sauce onto the bottom half of each slider bun, then scoop a meatball and a tablespoon of mushroom sauce on top. Garnish with the remaining ¼ cup parsley. Place the top halves of the slider buns on top and secure each slider with a toothpick.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 30 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, Sugar 6 grams
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