Prep Time:
10 min

Cook Time:
30 Min

Servings:
6 Servings

Difficulty:
Moderate

Prep Time:
10 min

Cook Time:
30 Min

Servings:
6 Servings

Difficulty:
Moderate

INGREDIENTS

  • Meatballs
  • 1 egg
  • 1/3 C. C. plain dry bread crumbs
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 lbs. lean ground beef
  • 2 Tbsp. Crisco® Pure Vegetable Oil
  • Sauce
  • 1 Tbsp. Crisco® Pure Vegetable Oil
  • 1/2 lb. mushrooms
  • 2 Tbsp. all-purpose flour
  • 1 tsp. ketchup
  • 1 (10.5 oz.) can beef broth
  • 1/2 envelope dry onion soup mix
  • 1/2 C. sour cream
  • Hot cooked egg noodle

DIRECTIONS

  1. In a large bowl combine egg, bread crumbs, Worcestershire sauce, salt and pepper. Add meat. Mix until well blended. Shape into eighteen 2-inch meatballs
  2. Heat 2 Tbsp. oil in large skillet over medium heat. Add meatballs. Brown on all sides. Reduce heat to low. Cook 10 minutes, stirring occasionally. Remove meatballs from skillet.
  3. Add 1 Tbsp. oil to skillet. Add mushrooms. Cook and stir 4 minutes. Remove skillet from heat.
  4. Stir in flour and ketchup until blended. Gradually stir in broth. Add soup mix. Return to heat. Bring to a boil. Reduce heat to low. Simmer 2 minutes.
  5. Stir in sour cream. Return meatballs to skillet. Heat thoroughly, stirring occasionally, but do not bring to a boil. Serve over cooked egg noodles.

Nutrition

Serving size
(1/6 of recipe)

  • Calories 430
  • Calories from Fat180g
  • Total Fat 20g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 125mg
  • Sodium 950mg
  • Potassium 0mg
  • Total Carbohydrates 39g
  • Dietary Fiber 2g
  • Sugars 2g
  • Protein 23g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet