COCKTAIL MUSHROOM MEATBALLS

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Cocktail Mushroom Meatballs image

Tide over even the biggest appetites with beef-and-pork meatballs in a chunky mushroom sauce. Larger portions served over noodles or rice can make a great dinner, too. -Diane Kelley, Madison, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield about 4-1/2 dozen.

Number Of Ingredients 19

1 large egg
1 envelope onion soup mix
1/4 cup dry bread crumbs
1-1/2 teaspoons Worcestershire sauce
1-1/2 pounds ground beef
1/2 pound bulk pork sausage
SAUCE:
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh mushrooms
1 small onion, halved and sliced
1 garlic clove, minced
1 envelope brown gravy mix
1 teaspoon minced fresh thyme
1 cup water
1/4 cup white wine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 teaspoon coarsely ground pepper

Steps:

  • Preheat oven to 400°. In a large bowl, whisk egg, soup mix, bread crumbs and Worcestershire sauce. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 12-15 minutes or until browned., Meanwhile, in a 6-qt. stockpot, heat oil and butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in brown gravy mix and thyme. Add water and wine; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened., Stir in condensed soup, pepper and meatballs; return to a boil. Reduce heat; simmer, covered, 15-20 minutes or until meatballs are cooked through.

Nutrition Facts :

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