Meatballs In Mushroom Sauce Recipes

MEATBALLS WITH MUSHROOM SAUCE

Steps:

• Combine the meatballs: Add all the meatball ingredients (excluding the vegetable oil) to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
• Prep for cooking: Line a baking sheet with paper towels. Add some vegetable oil to a large skillet, about 1/4 cup and heat it over medium-high heat.
• Cook the meatballs: Add meatballs to the skillet and cook. If not all meatballs fit in the skillet you will have to do this in a couple batches. Cook the meatballs on all sides, adding more oil if needed in between batches. Remove meatballs from skillet to prepared baking sheet, to soak up the oil.
• Saute the mushrooms: Discard any leftover oil from the skillet and add the butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.
• Create the sauce: Sprinkle the flour over the mushrooms and stir, cook for about 1 minute to remove the raw taste of flour. Add the white wine, heavy cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more heavy cream or chicken broth.
• Finish the dish: Add the meatballs to the mushroom sauce and toss them around making sure they're covered in the sauce. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.

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.

WILD RICE MEATBALLS IN MUSHROOM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.
• Bake in preheated oven until brown, about 15 minutes.
• Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften, about 10 minutes. Add the wine, water, soup, salt, and sage to saucepan; stir to combine.
• Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.

MEATBALLS WITH MUSHROOM SAUCE

Steps:

• In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large oven-proof skillet, brown meatballs; drain. Combine sauce ingredients; pour over meatballs. Bake, uncovered, at 350° for 30 minutes or until meat is no longer pink.

MUSHROOM SAUCE FOR MEATBALLS

Steps:

• Melt butter in frying pan.
• Add mushroom and onions and sauté until soft.
• Mix in remaining ingredients and simmer for about 4 minutes, until thickened, stirring often.
• Add meatballs and simmer until heated through.
• To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.

MEATBALLS IN MUSHROOM SAUCE

Steps:

• Cook noodles according to package directions; drain and keep warm.
• Saute mushrooms and onion in oil until tender.
• Stir in soup, milk, and Worcestershire sauce.
• Add meatballs.
• Cover; simmer 10-15 minutes or until meatballs are thawed and heated.
• Serve over noodles. Garnish with chopped parsley (I used dry Italian seasoning).

MEATBALLS AND MUSHROOM SAUCE

Steps:

• For the sauce: Heat some olive oil in a heavy pot. Add the onions and cook, stirring occasionally, until golden.
• Add the stock, tomatoes, mushrooms, peas and bay leaves. Cook over low heat for 30 to 45 minutes.
• For the meatballs: Meanwhile, Mix the meat together with the egg, soaked bread and some salt and pepper. Shape into meatballs and then roll in flour.
• Fry the meatballs in some olive oil in a skillet, then transfer to the sauce.
• Add the crushed almond mixture to the sauce and cook for an additional 10 to 20 minutes.

MUSHROOM "MEAT"BALLS RECIPE BY TASTY

Steps:

• In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
• Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
• To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
• Add eggs and mix well.
• Cover and refrigerate for at least 2 hours, or overnight.
• Preheat oven to 375°F (190°C).
• When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
• Bake for 20 minutes, or until golden, flipping halfway.
• Enjoy!

MEATBALLS AND SAUCE

Steps:

• Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.
• Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.