BEEF MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield About 30 meatballs
Number Of Ingredients 9
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.
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.
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
MUSHROOM "MEAT"BALLS RECIPE BY TASTY
Here's what you need: cooking oil, white mushroom, medium onion, garlic, whole wheat breadcrumbs, quick-cook oats, fresh parsley, grated parmesan cheese, dried oregano, dried rosemary, dried thyme, salt, pepper, cayenne, eggs
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 435 calories, Carbohydrate 60 grams, Fat 14 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
BEEFY MUSHROOM MEATBALLS
Make and share this Beefy Mushroom Meatballs recipe from Food.com.
Provided by SouthernBell2627
Categories Meat
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 373.6, Fat 24.4, SaturatedFat 10.8, Cholesterol 126.6, Sodium 794.3, Carbohydrate 10.8, Fiber 1.3, Sugar 1.7, Protein 26.8
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
BEEFY STEAKHOUSE MUSHROOMS
You know those steakhouse mushroom that are so good? Well here they are! I got this recipe from Food Network years ago, so long in fact that I can't even remember which chef made them. I know I altered the recipe a bit also, but I once again can't remember what I changed. LOL! You might want to double the recipe because they go really quick.
Provided by OneYetTwo
Categories Vegetable
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 429.5, Fat 26.3, SaturatedFat 4.3, Cholesterol 1.1, Sodium 2199.2, Carbohydrate 19, Fiber 3.1, Sugar 7.8, Protein 14
SOUPY MUSHROOM MEATBALLS
I think that I found this on a Campbell Soup label and my favorite for this recipe is Beefy Mushroom. But remember, Cooking is a Creative Sport, so be brave and experiment.
Provided by Bill Hilbrich
Categories Vegetable
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 387.4, Fat 23.9, SaturatedFat 7.9, Cholesterol 130, Sodium 669.7, Carbohydrate 16.7, Fiber 1.7, Sugar 3.8, Protein 25.4
TASTY BAKED MEATBALLS
After tasting these little gems my husband said, 'These are tasty!' They're great as finger food, or pair with a sauce and serve over pasta for a meal.
Provided by Julie62
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 6
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).
Nutrition Facts : Calories 613.8 calories, Carbohydrate 26 g, Cholesterol 233.8 mg, Fat 34.5 g, Fiber 1.5 g, Protein 47.1 g, SaturatedFat 12.8 g, Sodium 1147.3 mg, Sugar 2.8 g
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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4.9/5 (7)Category Main CourseCuisine ItalianCalories 58 per serving
- Place a skillet over medium and add a little cooking oil. When oil is hot, add the chopped mushrooms and minced garlic and sauté for about 5 minutes. Remove from heat and set aside for a moment to cook.
- Combine the remaining ingredients in a medium bowl. Add mushroom/garlic mixture to the bowl.
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4.6/5 (25)Total Time 1 hrCategory Main CourseCalories 547 per serving
- In a large bowl, mix together Panko, beef, garlic, eggs, Worcestershire sauce, Italian seasoning, salt and pepper. With clean hands, mix the beef mixture until well combined.
- Using a medium cookie scoop, shape the meatballs and arrange them on 2 baking sheets, lined with parchment paper. (I usually get about 125 1-inch meatballs.)
- Place the meatballs in freezer until completely frozen. Then divide into four 1-lb portions and place in freeze bags, or vacuum seal for longer storage.
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