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Easy Meatball, Mushroom pasta
Introduce
Chef :
Fo FaEasy Meatball, Mushroom pasta
Wanted an easy, non-tomato based, porcupine esk, meatball dinner. So came up with this mushroom based, pretty easy dinner. I mixed the meat the night before, let it sit in the fridge until the next day. They turned out great. Held together, tender, the best meatballs I ever made. Maybe I got lucky, but this is a make again, for sure.
Ingredient
Food ration :
4 servingsCooking time :
20 minutes
1 pound
ground beef 80/20
1 1/4 cup
cooked rice
2 teaspoons
garlic powder
2 teaspoons
onion powder
1 package
mushroom gravy, powdered
3 tablespoons
bread crumbs
1
egg
1/2 teaspoon
black pepper
to taste
salt
1 can
cream of mushroom soup
1 can
milk
Cooking instructions
* Step 1
Mix all Meatball ingredients. I was using left over rice, so declump it if you do also.
* Step 2
I made this the night before, and let it sit until the next day, in the fridge.
* Step 3
Make meatballs, we made ours about golf ball sized.
* Step 4
Brown in a little oil in a skillet large enough. I used medium high heat.
* Step 5
Mix all sauce ingredients in a bowl.
* Step 6
After meatballs are browned, add sauce.
* Step 7
Once sauce starts to bubble, turn heat down to medium low.
* Step 8
Cook until meatballs are cooked through. For me it was about 10 minutes. It depends on the size of your meatballs, and how long you brown them.
* Step 9
I served ours over a mix of noodles.
* Step 10
Garnish with green onions, parsley, cheese or nothing.
Note: if there is a photo you can click to enlarge it
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