Tender Meatballs in Mushroom Gravy
Try this new rendition of meatballs that tastes amazing over any kind of pasta or rice!
Yield
4 servingsPrep
30 minCook
6 hrsReady
6 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef
lean, ground |
|
| 4 | each |
bread
slices |
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
onions
minced |
|
| 1 | each |
cream of mushroom soup
can |
*
|
| ⅓ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef
lean, ground |
|
| 4 | each |
bread
slices |
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
onions
minced |
|
| 1 | each |
cream of mushroom soup
can |
*
|
| 79 | ml |
water
|
|
Directions
Pull apart bread into small, dime-size pieces. Combine ground beef, bread, salt, pepper, and minced onion in a large mixing bowl. Using a spoon, scoop out rounds of meat mixture, or shape into several round, 2-inch balls by hand.
Brown meatballs in a hot skillet using a small amount of butter or oil. Turn them occasionally so all sides are browned. Place meatballs in a crockpot. Add soup and water. Cook on Low for 6 to 12 hours, or High for up to 6 hours.
