meatballs with cream of mushroom soup recipe

Written ByJenny Smyth Posted on
meatballs with cream of mushroom soup recipe
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The Best meatballs with cream of mushroom soup recipe

I’m so excited to share this meatballs with cream of mushroom soup recipe with you all! This dish has been a staple in our household for years, and it’s a crowd-pleaser for sure. My kids love helping me mix the meatballs together, and my husband always requests it for special occasions.

I’ve even served it at family gatherings, and everyone raves about it. The best part? It’s incredibly easy to make and can be prepared ahead of time, making it perfect for busy weeknights or last-minute dinner plans.

I like to serve it over egg noodles or rice, but you can also serve it with some crusty bread for a more rustic feel. One of the reasons I adore this recipe is that it’s not only delicious but also packed with nutrients. The cream of mushroom soup adds a rich, velvety texture and a boost of vitamins and minerals from the mushrooms.

And let’s not forget the meatballs themselves – made with ground beef and pork, they’re packed with protein and flavor. When you take a bite, the tender meatballs melt in your mouth, and the creamy sauce coats your tongue. It’s truly a match made in heaven!

I like to make a big batch on Sunday nights and store any leftovers in the fridge or freezer for quick reheating throughout the week. My family loves it when I serve it over mashed potatoes or roasted vegetables, too – it adds an extra layer of flavor and texture to the dish. Whether you’re looking for a comforting meal after a long day or want to impress your guests at your next dinner party, this meatballs with cream of mushroom soup recipe is sure to hit the spot.

So go ahead, give it a try – I promise you won’t be disappointed!

Meatballs with Cream of Mushroom Soup

Meatballs with Cream of Mushroom Soup

4.7 from 1197 votes

Tender homemade meatballs are simmered in a rich and creamy mushroom sauce for a comforting and satisfying meal. This easy recipe uses canned cream of mushroom soup as a base, making it a quick weeknight dinner option.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Meatballs

1 lb ground beef (80/20)
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp olive oil

For the Sauce

1 can (10.5 oz) cream of mushroom soup
1/2 cup sour cream
1/2 cup beef broth
1/2 tsp dried thyme
1/4 tsp black pepper
1 tbsp chopped fresh parsley (for garnish)

👨‍🍳Directions

1In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, salt, pepper, garlic powder, and onion powder.
2Mix gently with your hands until just combined, being careful not to overwork the meat.
3Form the mixture into 16 equal-sized meatballs, about 1.
5 inches in diameter.
4Heat the olive oil in a large skillet over medium-high heat until shimmering.
5Add the meatballs in a single layer without crowding, and cook for 5 to 7 minutes, turning occasionally, until all sides are browned and the meatballs are cooked through to an internal temperature of 160°F.
6Transfer the meatballs to a plate and set aside.
7In the same skillet, reduce the heat to medium and whisk together the cream of mushroom soup, sour cream, beef broth, dried thyme, and black pepper.
8Bring the sauce to a gentle simmer, stirring constantly, until it thickens slightly, about 2 to 3 minutes.
9Return the meatballs to the skillet, spooning the sauce over them to coat.
10Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce for 10 minutes, stirring once halfway through, until the flavors meld and the sauce is hot and bubbly.
11Remove the skillet from the heat and garnish the meatballs with fresh chopped parsley.
12Serve immediately over cooked egg noodles, rice, or mashed potatoes, spooning extra sauce on top.

🔧Equipment

Large mixing bowl
Baking sheet
Large skillet
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 110mg🧂Sodium: 950mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a lighter version, use ground turkey or chicken instead of beef. You can also add a splash of Worcestershire sauce to the meatball mixture for extra depth of flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Meatballs with Cream of Mushroom Soup Works

This meatballs with cream of mushroom soup recipe is truly a classic – it’s easy to make, deliciously flavorful, and perfect for any occasion.

Whether you’re serving it at home or taking it to a potluck dinner, this recipe is sure to be a crowd-pleaser.

And let’s not forget the leftovers – they reheat beautifully in the microwave or on the stovetop, making them perfect for quick weeknight meals or reheating throughout the day.

❓ Frequently Asked Questions About Meatballs with Cream of Mushroom Soup

Q: What type of meat is best to use for meatballs?

In this recipe, we recommend using a combination of ground beef and pork for the most flavor and texture.

Q: Can I use low-sodium cream of mushroom soup?

Yes, you can use low-sodium cream of mushroom soup if you prefer a less salty option.

Q: How do I store leftover meatballs?

You can store leftover meatballs in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance by preparing the meatballs and sauce up to 24 hours ahead of time.

Q: What other sides can I serve with this recipe?

In addition to egg noodles or rice, you can also serve this recipe with roasted vegetables, mashed potatoes, or crusty bread.

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