Savory Old-World Baked Meatballs
These tender, savory baked meatballs are the ultimate comfort food - made with simple ingredients and baked in a creamy mushroom sauce that creates its own gravy. Perfect for busy weeknights when you want something hearty and satisfying without the fuss.
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Servings: 4
Calories: 385kcal
Ingredients
- 5 slices bread
- 1/2 cup warm milk
- 1 lb ground beef
- 1 teaspoon baking powder
- 1 teaspoon poultry seasoning
- 3/4 teaspoon salt
- 1 small onion diced
- 1 garlic clove minced
- 3 tablespoons margarine
- 1 10 1/2 ounce can cream of mushroom soup or cream of celery soup
- 1/2 cup water
Instructions
- Preheat oven to 350°F.
- Soak bread slices in warm milk, then crumble into small pieces.
- In a large bowl, combine crumbled bread mixture, ground beef, baking powder, poultry seasoning, salt, and diced onion. Mix well.
- Shape mixture into 1 1/4-inch diameter meatballs.
- Heat margarine and minced garlic in a large fry pan over medium heat.
- Brown meatballs on all sides in the pan. Pour off excess fat.
- Add cream soup and water to the pan, bringing mixture to a boil.
- Transfer meatballs and sauce to a casserole dish.
- Bake for 35 minutes until meatballs are cooked through and sauce is bubbling.
Notes
- Don't worry about making perfectly round meatballs - rustic shapes work just as well
- You can substitute cream of celery soup for cream of mushroom for variety
- The bread and milk mixture is key to tender meatballs - don't skip this step
- Make ahead by browning meatballs and refrigerating; add sauce and bake when ready to serve
- Leftovers reheat beautifully and taste even better the next day
- Serve over mashed potatoes, rice, or egg noodles to soak up the creamy sauce
- Ground turkey or pork can be substituted for beef if desired
Nutrition
Calories: 385kcal | Carbohydrates: 18g | Protein: 24g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 890mg | Potassium: 485mg | Fiber: 2g | Sugar: 6g