Mushroom Meatballs
My mother's mushroom meatball recipe. Old school using cream of mushroom soup. Growing up, whenever I invited for dinner the question was invariably: "Is your mom making meatballs?".
My mother's mushroom meatball recipe. Old school using cream of mushroom soup. Growing up, whenever I invited for dinner the question was invariably: "Is your mom making meatballs?".
- Carbohydrate 18.7207884852488 g
- Cholesterol 431.122408866667 mg
- Fat 34.0628716092035 g
- Fiber 0.763907977166407 g
- Protein 34.0960198760156 g
- Saturated Fat 11.4915469493046 g
- Serving Size 1 1 Serving (318g)
- Sodium 1456.22434710374 mg
- Sugar 17.9568805080824 g
- Trans Fat 5.81880601571698 g
- Calories 523 calories
Step-by-step
- Preheat oven to 375.
- Mix all ingredients except one can of the mushroom soup with a mixer.
- Form meatballs using approximately 2 tablespoons mixture each.
- Brown in the oven for 10-15 minutes.
- Mix Remaining soup with 1 can of water and pour over the meatballs.
- Reduce heat to 250 and bake for 1 hour.
Doubling this recipe blindly often results in dry or overly dense spheres because protein bonds tighten too much under mechanical mixing. Ground beef and ground pork demand precise proportions relative to binding agents like bread and eggs to maintain a tender interior texture. Bread slices act as a moisture sink, trapping juices released by the meat during cooking. Altering these ratios requires maintaining the exact ratio of one egg per quarter pound of bread to preserve structural integrity without toughening the proteins. When scaling quantities upward for a larger crowd, divide the meat mixture into smaller batches before combining. Overworking the meat in a mixer develops the myofibrillar proteins, turning soft meatballs into rubbery pellets. Brown the shaped balls at 375 degrees Fahrenheit for 10 to 15 minutes to render excess fat before adding the mushroom soup sauce. Lowering the oven temperature to 250 degrees Fahrenheit for the final one-hour braise prevents the dairy solids in the canned soup from curdling or separating. Spacing the meatballs in a single layer ensures even heat transfer and proper browning across all surfaces.
