Smothered Meatballs

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Total Time
30 mins
20 mins

I started making this when I was a teenager. A long standing family favorite.

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  • 2 lbs ground beef
  • 1 cup breadcrumbs
  • 2 eggs
  • 23 cup milk
  • salt and pepper
  • 2 tablespoons minced onions
  • 1 tablespoon vegetable oil
  • 2 cans cream of mushroom soup


  1. Combine beef and crumbs; add eggs, milk, salt, pepper, and onion.
  2. Mix thoroughly; shape into balls.
  3. Brown in vegetable oil; drain excess fat.
  4. Add soup and cook slowly for 20 minutes or until meatballs are tender.
  5. Serve over hot noodles.
Most Helpful

5 5

I grew up with this same recipe. We call it Meatballs and Mushroom gravy and it is now my 15 year old daughters favorite dish. I make the meatballs a little different ; my Mom never had a specific recipe. I just use hamburger, add about 1/2 -1 onion , grate some sourdough french bread usually 1 large slice and add 1 egg to 1 2/2 -2 lbs of hamburger .To make it easy, I put the meatballs in a baking dish in the oven .Also I add some milk or half and half to the soup to make the sauce and server over wide egg noodles. Very good!

5 5

We had the meatballs over noodles last night for supper. WOW!! What my husband and I consider pure-dee comfort food. Tender, savory meatballs in a rich creamy sauce over hot noodles. Doesn't get much better than that. Very easy to boot. Another keeper, Nurse Di.

5 5

Very simple and tasty. I didn't have any cream of mushroom soup on hand, so I made a cream soup base by making a roux with 2 T butter and 3 T flour. Off the heat, I slowly whisked in 1/2 c milk and 1/2 c beef broth until smooth and then returned to heat and simmered until thickened. Then I seasoned to taste with salt, pepper, and garlic powder. I also ended up baking these at 400 for around 30 min.