Beef Meatballs With Mushroom Soup Gravy and Vegetables





1 lb. ground beef
1 tbsp. butter
1 tsp. olive oil
1 cup onions chopped
3 chopped garlic cloves
1-1/2 cup cooked sweet potatoes (mashed)
2 eggs
2 tbsp. hoisin sauce
1 cup grated old cheddar cheese
1 cup grated dry ACE Bakery baguette
1 tsp. Worcestershire sauce
1 tbsp. dry rubbed oregano
Salt and pepper to taste


2 cans cream of mushroom soup
1 cup milk
1 cup thinly julienned carrots
1 cup thinly julienned red peppers
1 cup thinly julienned celery
Fresh cilantro chopped or
Italian parsley for garnish


FOR THE MEATBALLS: Cook the onions and garlic in a skillet with some olive oil and butter. Add the oregano and cook for a minute or two. Once translucent, add the sweet potato and mix well and set aside to cool.

In large bowl add the breadcrumbs, eggs, Worcestershire and hoisin sauces, cheese and the cooled potato mixture. Mix well to incorporate all ingredients and then add the meat. Always mix gently and by hand—do not use an electric mixer. Using an ice cream scoop, form as many balls as is possible. I like to keep them around 2 oz in size; this way they cook better and look good at the same time. Roll meatballs in some grated baguette crumbs before frying.

Preheat a skillet and add 3 tbsp olive oil.

Gently place the meatballs and cook gently and on all sides. Once the meat is seared, discard the excess oil and add the mushroom soup and milk. Cover and simmer gently until the meatballs are cooked through. The bottom of the pan should be almost dry. The sauce needs to be absorbed by the meatballs and become almost a glaze.

At this point add the rest of the vegetables and simmer for a few more minutes or until the vegetables are to your liking. Sprinkle fresh cilantro on top.

Chef Massimo Capra

Author's Comments

Bite into tender and juicy Italian-style meatballs.

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