Cheese Mushroom Hearty Meatballs
Cheese Mushroom Meatballs recipe
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| ¾ | cup |
oatmeal
|
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
mushrooms
sliced |
|
| ¼ | cup |
bread crumbs
moist |
|
| 1 | cup |
swiss cheese
shredded |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 177 | ml |
oatmeal
|
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
salt
|
|
| 237 | ml |
mushrooms
sliced |
|
| 59 | ml |
bread crumbs
moist |
|
| 237 | ml |
swiss cheese
shredded |
|
| 1.3 | ml |
salt
|
|
Directions
Combine ground beef, oatmeal, eggs and 1 teaspoon salt; mix well.
Set aside and combine remaining ingredients for filling.
Make patties of the ground beef mixture; flatten.
Add a spoonful of filling; make into balls.
Brown on all sides.
Mix 1 cup tomato juice and 1 can cream of mushroom soup; pour over meatballs; simmer ¾ hour.
Serve hot over cooked pasta if desired.
