Meatballs with Mushroom Sauce

SUBMITTED BY: Joyce Watson

"My mother was a great cook and experimented with a lot of different foods. She loved to invite family for dinner and often served these meatballs. - Joyce Watson, Piggott, Arkansas"

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1/4 cup evaporated milk
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds ground beef
SAUCE:
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2/3 cup evaporated milk
2/3 cup water

READ REVIEWS (1)

DIRECTIONS

In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large oven-proof skillet, brown meatballs; drain. Combine sauce ingredients; pour over meatballs. Bake, uncovered, at 350 degrees F for 30 minutes or until meat is no longer pink.

Leftover evaporated milk should be transferred from the can to another container for storage. If stored in a covered container in the refrigerator, it can be used safely within 3 days.

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REVIEWS

Reviewed on Feb. 13, 2008 by AMYROCHA

this was really good! i used italian seasoned bread crumbs (all i had) and reg. milk (didnt have evaporated) and they turned out fine!

0 users found this review helpful

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