Sophisticated Meatballs
photo by ncmysteryshopper
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 lb ground beef
- 1⁄3 cup dry breadcrumbs
- 1⁄3 cup milk
- 1 egg
- 2 tablespoons onions, chopped
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1 dash pepper
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) package cream cheese
- 1⁄2 cup water
directions
- Combine first 8 ingredients and shape into meatballs. Place on baking tray and cook in 375 degree oven 30 minutes or until brown.
- Remove balls, pour off drippings and stir in 1 can condensed cream of mushroom soup, one package cream cheese and water. Mix until well blended and hot.
- Serve meatballs and sauce over hot noodles.
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Reviews
-
This was excellent, once I added some extra spices to the sauce :-) I add onion powder and garlic to the meatballs themselves, and I add about 1/4 tsp of pepper, 2 tsp onion powder (or some fresh chopped onion), 1-2 tsp garlic powder (or freshly minced garlic) and sometimes some white wine to the sauce. I also normally substitute milk for the water. Thanks for a great base recipe.
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I'm sorry to give such a low rating, but these were pretty bland. The meatballs were ok, so I'm giving it two stars, but the sauce was a failure in the taste department. Yes, it was rich and creamy but extremely bland. It definitely needs some additional spices. I ended up scooping out all the meatballs from the sauce and throwing all the sauce out. I won't be making this again. Thanks anyway.
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Tweaks
-
This was excellent, once I added some extra spices to the sauce :-) I add onion powder and garlic to the meatballs themselves, and I add about 1/4 tsp of pepper, 2 tsp onion powder (or some fresh chopped onion), 1-2 tsp garlic powder (or freshly minced garlic) and sometimes some white wine to the sauce. I also normally substitute milk for the water. Thanks for a great base recipe.
RECIPE SUBMITTED BY
kymgerberich
Sarasota, Florida
I love cats and other animals, cooking, crocheting, and glass painting.