I was skeptical that this would turn out. I come from the school of use the packet seasoning mixes and cream of mushroom soup for the gravy, as my mom made it that way. Not so. This was close to how mom made it, but WAY BETTER. I increased the recipe to use two pounds of meat (10 servings). In the meatball mixture, I added 1 tsp. each of onion powder, garlic powder, dried oregano and dried basil with the rest of the dried ingredients. I formed them into balls and baked them in a 9x13 baking dish at 350* for a half hour, then drained all the fat off and gently stirred it into the sauce. For the sauce, I sauteed a diced onion, 8 oz. of fresh mushrooms and garlic in a mixture of butter and EVOO, then added the remaining sauce ingredients. Served over Rich Mashed Potatoes, this was pure comfort food. The addition of the mushrooms, garlic and onion with the evaporated milk and beef broth made a mushroom-soup base without all the chemicals. And the dill, lemme tell you....I wasn't sure it would work but it really did. Freaking noms. I'm stoked there's just enough leftovers for lunch tomorrow. NOTE: The addition of the dried milk to the meatballs? Money idea. I wish I'd thought of it. Try it with the little additions I made. You'll be glad you did.
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I was skeptical that this would turn out. I come from the school of use the packet seasoning...