The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
The Times 

Smothered Meatballs


This recipe sounded pretty good and straightforward, so I threw it out there for dinner a few days ago. However, we made a simpler version, which I will share in my notes. It came out delicious, with enough for leftovers, which are always good because you get a free pass for "what's for dinner."


2 pounds lean ground beef

1 c. sliced fresh mushrooms

1/3 c. finely chopped green bell pepper

1 c. sour cream

1/3 c. finely chopped onion

½ c. milk

2 eggs

2 Tbsp browning sauce

1 ½ c. Italian style dry bread crumbs

½ tsp salt

¼ tsp black pepper

2 (10.75 oz) cans condensed golden mushroom soup


Preheat oven to 375 degrees

In a large mixing bowl, combine ground beef, green pepper, onion, eggs, seasoned bread crumbs, salt and pepper. Mix thoroughly

Shape the meat mixture into large meatballs about two inches in diameter. Place about 1 inch apart on a large shallow baking sheet. Bake in a preheated oven for 30 minutes

While meatballs are baking, start the sauce.

In a 9 x 13 inch baking dish, mix the soup, mushrooms, sour cream, milk, browning sauce, salt and pepper to taste, Blend well.

When the meatballs have finished baking, remove them from the baking sheet and place them into the soup mixture. Stir in the meatballs to coat. Return to the preheated oven and bake for 20-30 minutes, or until sauce begins to bubble.

Serve over/with your choice of noodles, rice, or mashed potatoes.


Here is what really happened with this recipe:

We took out our huge bag of frozen meatballs and counted enough for two dinners. Meanwhile we started a pan of boiling water for egg noodles that take 20 minutes to cook.

We fried up an onion, added a can of mushrooms, almost drained. We didn't have the golden mushroom soup, so used a plain one and added a half jar of pizza sauce we had in the refrigerator; it gave the sauce the "golden" color it needed.

We had a box of 'fresh" tomatoes so cut up three of them into big chunks, which were added at the last few minutes

I know many like sour cream and may opt for the original recipe. I'm guessing the browning sauce is Kitchen Bouquet???

We served it over the egg noodles, added green beans, and toasted garlic parmesan cheese bread.




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