Tender Meatballs in Mushroom Gravy

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                 lb  beef lean ground
  4                     bread slices
  1                tsp  salt
     1/4           tsp  black pepper
  1                 tb  dried minced onion
  1                can  golden mushroom soup
     1/3             c  water

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, high for up to 6 hours.

Per Serving (excluding unknown items): 67 Calories; 1g Fat (12.3% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 668mg Sodium.  Exchanges: 1 Grain (Starch); 0 Fat.

Barbecued Meatballs

Makes 30 small meatballs

1 1/2 cups chili sauce
1 cup grape, or apple, jelly
3 tsp. brown spicy mustard
1 lb. ground beef
1 egg
3 Tbsp. dry bread crumbs
1/2 tsp. salt

1. Combine chili sauce, jelly, and mustard in slow cooker. Mix well.

2. Cover. Cook on High while preparing meatballs.

3. Mix together remaining ingredients. Shape into 30 balls. Place in
baking pan and bake at 400 degrees for 15-20 minutes. Drain well. Spoon
into slow cooker. Stir gently to coat well.

4. Cover. Cook on Low 6-10 hours.

Variations:
1. To increase flavor, add 1/4 tsp. pepper, 1/4 tsp. Italian spice, and a
dash of garlic powder to the meatball mixture.

2. Use Italian or seasoned bread crumbs in meatball mixture. Add 1 tsp.
Worcestershire sauce and 1 1/2 Tbsp. fresh parsley to meatball mixture.

3. Make meatballs larger and serve with rice or noodles.

Appetizer Recipes - Cocktail Meatballs Appetizers Recipe

Ingredients:
1 Pound ground beef
1/2 c Dry bread crumbs
1/4 c Milk
1/2 ts Salt
1/2 ts Worcestershire sauce
1/4 ts Pepper
1 sm Onion, chopped
(about 1/4 cup)
1 Egg
1 tb Chopped fresh parsley
1 Bottle (12 ounces) chili sau
1 Jars (10 ounces) grape jelly

Instructions:

These were first featured in our 1956 Betty Crocker’s Picture Cook.
Prepare Meatballs - except add parsley before mixing ingredients and
shape into 1-inch balls.
Cook meatballs in 12-inch skillet over medium heat about 15 minutes,
turning occasionally, until brown.
Remove meatballs from skillet; drain.
Heat chili sauce and jelly in skillet, stirring constantly, until
jelly is melted.
Add meatballs and stir until coated.
Simmer uncovered 30 minutes.
Serve hot with wooden picks.
ABOUT 5 DOZEN APPETIZERS; 40 CALORIES PER APPETIZER.
To Microwave: Prepare Meatballs - except add parsley before mixing
ingredients and shape into 1-inch balls.
Arrange half of the meatballs in microwavable pie plate, 9 X 1-1/4
inches.
Cover loosely and microwave on high 6 to 8 minutes, rearrangi
meatballs after 4 minutes, until no longer pink inside.
Let stand 3 minutes; drain.
Repeat with remaining meatballs.
Mix 1/2 cup chili sauce and 1/2 cup grape jelly in 2-quart
microwavable casserole.
Cover tightly and microwave on high 3 minutes or until jelly is
melted.
Stir in meatballs.
Cover tightly and microwave 2 to 4 minutes longer or until meatballs
are hot.
When pressed for time, use meatballs that you have made ahead and
frozen (just be sure they are thawed before you start the recipe).
You can also make these meatballs with ground turkey for a delicious,
lower-fat change.

Appetizer Recipes

Southwestern Salsa Meatballs

1 pound Bob Evans Original Recipe Roll Sausage
16 ounce jar prepared salsa, medium heat
1 1/4 cups plain bread crumbs
1 egg
1 1/4 teaspoon sugar
3/4 to 1 cup red bell pepper, diced
3/4 cup green bell pepper, diced
1/2 cup scallions, sliced, green part only
1 1/2 teaspoon ground cumin
1/2 to 3/4 teaspoon garlic powder

Preheat oven to 350F.

In a medium size bowl, add sausage, egg and 1 cup salsa. Add bread crumbs until mixture starts to firm.

Combine mixture with cut vegetables and seasoning. Form into 1 1/2 to 2 inch meatballs and place on nonstick cookie sheet. Leave space between meatballs.

Bake for 15 to 20 minutes depending on oven.

Serve with remaining salsa in a dish and side container of toothpicks on tray.

Makes approximately 24 to 26 meatballs. Refrigerate leftovers.

Zesty Porcupine Meatballs

Zesty Porcupine Meatballs

Ingredients

1 pound lean ground beef
1 pound lean ground pork
2/3 cup (uncooked) long grained rice
1/2 cup milk
1 large egg - lightly beaten
1 Tablespoons salt - divided
2 teaspoons chili powder - divided
2 Tablespoons canola oil
1 (28 ounce) can crushed tomatoes - undrained
2 1/2 cups water
1/3 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Directions

1. In a large bowl combine ground beef and ground pork; mix well. Add
rice, milk, egg, 2 teaspoon salt and 1 teaspoon chili powder; mix
well. Shape mixture into 1 1/2 inch balls.
2. In a large skillet, over medium heat, heat canola oil until hot.
Cook meatballs in batches in the hot oil until browned on all sides.
Drain.
3. In a large sauce pan, combine undrained tomatoes, remaining salt
and remaining chili powder, water, onion, garlic powder and cayenne
pepper, and mix well. Bring to a boil over high heat, stirring
occasionally. Reduce heat to low.
4. Add meatballs to tomato mixture and mix well; cover. Cook over low
heat, stirring occasionally, for 1 hour.
5. Serve over hot cooked rice, if desired.

Serves 8-10

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Beer Meatballs

1 12 oz can favorite beer
1 6 oz can spicy V-8 vegetable juice
1 teaspoon fresh lemon juice
1 teaspoon hot sauce
1/2 cup Italian breadcrumbs
1 cup chopped onions
salt and pepper -- to taste
1 28 oz bottle ketchup
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
2 pounds lean ground beef -- (up to 3 pounds)
2 eggs -- (up to 3)

Combine ground beef, 1/2 cup onions, Italian breadcrumbs, eggs. Make
the mixture into small meatballs. Then fry or bake the meat.

In a saucepan combine the remaining ingredients. Simmer for 15
minutes. Put meatballs and sauce into a crockpot. The sauce should
cover the meat. Allow to simmer in the crockpot for at least 3 hours
(the longer you let them simmer, the better they are! Six to ten
hours on low temperature is great.) Stir them occasionally.

Add more ketchup or V/8 juice if desired, and spice them up if you
like them hot.

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All-Star Pork Meatballs

1 pound ground pork
1 tablespoon onion flakes
3/4 cup crushed corn flakes
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 egg
1/4 cup ketchup
3 tablespoons brown sugar
1 teaspoon dry mustard

Heat oven to 375º. In a large bowl, combine ground pork, onion flakes, corn
flakes, salt, pepper and egg. In a small bowl stir together ketchup, brown
sugar and dry mustard. Spoon 2 tablespoons of the ketchup mixture into the
pork and mix well. Spray muffin tin with vegetable cooking spray. Form 6
meatballs and place in muffin tin. Coat the top of each meatball with the
remaining ketchup mixture. Bake for 30 minutes at 375 degrees F., until
nicely browned and glazed.
Serves 6

Nutrition Facts Calories 230 calories Protein 16 grams Fat 12 grams Sodium
410 milligrams Cholesterol 85 milligrams Saturated Fat 4 grams Carbohydrates
14 grams Fiber 0 grams 

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