Recipe 4 All: Nippy Meatballs in Mushroom Sauce Recipe — Every recipe in the World on this site.

Recipe 4 All: Nippy Meatballs in Mushroom Sauce Recipe

Nippy Meatballs in Mushroom Sauce

Yield: 15 Servings
1  Onion, finely chopped
2tablespoon Oil
2lb Lean ground beef
1lb Lean ground pork
4  Eggs
1cups Seasoned bread crumbs
1  12 oz. bottle beer
1tablespoon Dill
1teaspoon Salt
1teaspoon Freshly ground pepper
1  4 oz. can mushroom stems and
1  10½ oz. can cream of
2tablespoon Lemon juice
  Chopped parsley

Lightly brown onion in oil. Mix meats with onion, eggs, bread crumbs, beer, dill, salt and pepper. Shape into walnut sized meatballs. Brown in ungreased skillet. Blend mushrooms with undiluted soup and lemon juice. Layer meatballs in crock, moistening thoroughly with sauce and cover. Cook 4 hours on LOW. Skim off fat. Adjust seasonings. Remove to warmed serving bowl and sprinkle with parsley. Makes 9½ dozen meatballs; allow 6-8 per serving. Can be frozen successfully.

No nutritional information available.


1. Omit oil. Mix finely chopped onion with ground sirloin, and ground pork tenderloin or ground turkey breast meat for leanest ground meat. Replace eggs with 2 cartons of egg substitutes. Replace beer with defat- ted beef broth or non-fat milk. 2. Shape into walnut sized meatballs and place on baking sheets that have been sprayed with nonstick cooking spray. Bake at 350 degrees F. for 30 minutes. If fat appears to be present, drain on paper towels. 3. Blend mushrooms with Low-Fat, Low-Sodium Mushroom Soup and lemon juice. Layer in crockpot as in original recipe and continue cooking.

FROM: Woman's Day Crockery Cuisine Slow-Cooking Recipes for

Your Nippy Meatballs in Mushroom Sauce is ready. Bon appetit!

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