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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (409g)|
|Recipe Makes: 4|
|Calories from Fat: 280 (38%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||42 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 4g|
|Cholesterol 177.3mg||55 %|
|Sodium 955.5mg||33 %|
|Potassium 880.1mg||23 %|
|Total Carbohydrate 74.8g||22 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 70.9g|
|Protein 38.8g||55 %|
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Calories per serving: 739
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