Mushroom Meatballs
My mother's mushroom meatball recipe. Old school using cream of mushroom soup. Growing up, whenever I invited for dinner the question was invariably: "Is you mom making meatballs?".
- Preparing Time: 15 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1/2 pound ground pork
- 3 slices bread
- 2 each eggs
- 1 package lipton onion soup mix
- 1 1/2 pounds ground beef lean.
- 2 cans campbells cream of mushroom
- Carbohydrate 18.7207884852488 g
- Cholesterol 431.122408866667 mg
- Fat 34.0628716092035 g
- Fiber 0.763907977166407 g
- Protein 34.0960198760156 g
- Saturated Fat 11.4915469493046 g
- Serving Size 1 1 Serving (318g)
- Sodium 1456.22434710374 mg
- Sugar 17.9568805080824 g
- Trans Fat 5.81880601571698 g
- Calories 523 calories
Preheat oven to 375. Mix all ingredients except one can of the mushroom soup with a mixer. Form meatballs using approximately 2 tablespoons mixture each. Brown in the oven for 10-15 minutes. Mix Remaining soup with 1 can of water and pour over the meatballs. Reduce heat to 250 and bake for 1 hour.
