MEATBALLS AND MUSHROOM GRAVY

 

Yum! Yum!  Yum!  I love this recipe.  It has simple ingredients, easy to make, and is most importantly very tasty!  I had this meal often growing up.  It is also a meal my dad especially liked!  In addition to how delicious it is, I also like making it now because of how easy it is to form the meatballs using a small cookie scoop.  It is a recipe that anyone can make and is versatile.  The gravy is versatile in that it can be served over potatoes, rice, or your favorite noodles.  I personally like it over mashed potatoes the most.  Pair with a side salad or any vegetable(s) and serve it tonight.  Now let's get cooking!

The ingredients you will need are the following:

 

• 1 lb lean ground hamburger 
• 1 cup of onion, minced  (You could use less if you prefer)
• 2 eggs (slightly beaten)
• Approximately 10 finely crushed up saltine crackers
• Garlic Salt (optional - to taste)
• Ground black pepper (optional - to taste - not pictured)
• Approximately 9 sliced fresh brown or white mushrooms (or more if you prefer)
• 3 cans of Cream of Mushroom soup  (I like using Campbell's) 

The recipe should serve/feed between 6-7 people.

DIRECTIONS

1.  Preheat oven to 350 degrees.

2.  Line cookie sheet with Aluminum foil.

3.  Place thawed ground hamburger in bowl.

4.  Add 1 cup minced onion (or approximately half of a large onion).  Less amount if you find there is going to be too much onion.

5.  Pour in 2 slightly beaten large eggs.  And mix together with your hands or spoon.

6.  Pour in crushed up crackers into meat mixture, sprinkle garlic salt, and ground black pepper (optional) over mixture - to taste.

7.  With your hands or a spoon mix together until all ingredients are fully incorporated.

8.  Using a small cookie scoop form meatballs and place on Aluminum foiled cookie sheet.

11.  When completed placing on cookie sheet bake in 350 degree oven for approximately 30-35 minutes.  Check after 30 minutes to make sure there is NO pink inside.

12.  As the meatballs are baking, slice the mushrooms up and saute them in a pan or pot with a little oil or butter until tender and set aside.  When this done heat up soup until hot - either in the microwave or on the stove top and combine with mushrooms in a big pot or big serving bowl.

13.  When meatballs are done, gently combine them with the soup/mushroom mixture and serve immediately over mashed, roasted, or baked potatoes, rice or noodles.  If you find that the gravy is too thick you may need to add a little hot water to the gravy mixture to make it a more "gravy" like consistency.

NOTE:  Place any leftovers in a fridge safe container.  The meatball and mushroom gravy keeps very well in fridge for a couple of days and is easily reheated in the microwave or stove top.

Enjoy!