Ready in 1 hour
This old recipe was a family favorite while I was growing up. Mama had 4 boys to feed, so she always used ground chuck, and I never saw her use anything but canned mushroom 'stems and pieces', but she sure knew how to cook. The recipe is easy to make, and easy to modify with other herb or spice combinations. All you need to add for a great meal is a big combination salad.
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Meatballs: 1. Mix first 8 ingredients thoroughly and form into balls - I get about 20 out of a pound of beef. 2. Using 3 tsp. oil, brown meatballs on all sides in a large heavy skillet. 3. Remove meatballs, set aside and keep warm.
Gravy: 1. In same skillet, saute mushrooms in 1 tsp. oil until just starting to brown, no need to wipe out the skillet. 2. Add mushroom soup and yogurt, stir until well blended.
Finish Up: 1. Return meatballs to skillet, being sure all are completely coated with the gravy. 2. Cover and simmer on low heat for 20 mins. 3. Serve with gravy on noodles, garnish with chopped parsley if desired.
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billmc44 3 years agoA friend baked the meatballs, made the gravy, and returned the covered skillet to the oven for 20 minutes. He said he needed to add more liquid to the gravy. [I posted this recipe.]