Meatballs in Mushroom Sauce

Total Time
Prep 3 mins
Cook 15 mins

Got this recipe from a Meijers brand Cream of Mushroom Soup can label. It came out creamy, warm and satisfying; even my picky eaters ate it. We had it over angel hair pasta, but I'm sure it would be delicious over rice or a couscous as well. I didnt want to lose the recipe, so I wanted to post on here. I'm sure it could be tweaked into a Crockpot recipe, too.

Ingredients Nutrition

  • 1 12 cups sliced mushrooms
  • 1 medium onion, halved and sliced
  • 1 tablespoon vegetable oil (I used Olive oil)
  • 1 (10 1/2 ounce) can condensed cream of mushroom soup
  • 1 cup low-fat milk (I used whole milk because thats what I had on hand)
  • 2 tablespoons Worcestershire sauce
  • 1 lb frozen meatballs (I had made my own)
  • 12 lb linguine, uncooked (I used angel hair, but I think any rice would be ok too)


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


Most Helpful

I loved this recipe! I didn't do anything different and we still loved it!

MandeeO May 31, 2009

Nice recipe. I used frozen meatballs (on hand & in a hurry for dinner) and was serving over rice, becasuse of this I opt'd to add a tsp of cornstarch, to thicken so sauce would sit on rice not run through it. I too added garlic minced, and a dash of ground red pepper. I also altered the milk, by using the 2% as called for but only 3/4C and about 1/4C heavy cream. I loved the sauce but next time I will make with homemade meatballs, as recommended or mentioned,will also use more mushrooms. Thanks Keth for sharing

Chef 'Diva Divine May 13, 2008

This was a delicious easy week night meal. I pre cooked Kittencal's meatballs Recipe #69173 and served it with pasta and zucchini. I also added fresh garlic to the mix. Yum, all the creamy taste without the fat. Thanks for posting keth.

Carolyn Jay April 21, 2008

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