Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Smothered Meatballs
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- #55103
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 pounds lean ground beef
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped onion
2 eggs
1 1/2 cup Italian-style dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cans (10.75 ounce size) condensed golden mushroom soup
1 cup sliced fresh mushrooms
1 cup sour cream
1/2 cup milk
2 tablespoons browning sauce
salt, to taste
ground black pepper, to taste
directions
Preheat oven to 375 degrees F.
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 2 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 9x13 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 to 30 minutes, or until sauce is bubbling.
added by
oldbat
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 31, 2017
We loved this hardy dish. Very flavorful. I've been trying to avoid carbs, so I substituted crushed pork rinds for the dry bread crumbs. They worked great as a binder for the meatballs and really added something different, flavor-wise. Try it!