Everyone enjoyed this. It was nice having a different twist on a classic. Served with egg noodles. Salad and bread.
I used frozen meatballs to make it even easier and a can of cream of mushroom soup. The whole family absolutely loved it!
I scaled the recipe to two servings.
I did everything just the way it said to do it on this recipe. I did make a few minor taste changes though. The sauce was way too light in color before I even added the sour cream. As always, I tasted it first then added just a touch of kitchen bouquet. Really added to the flavor and the color. For my broth I used 2 beef bouillon cubes to one cup of water, as I don’t keep broth on hand. I also added Lowery’s California blend garlic salt with parsley when I sautéed the mushrooms. I would also make more sauce the next time around, as I felt that this wasn’t quite enough.
All in all I really like this recipe. I will be making it again. Thank you.
I made this recipe to the T, only adding in some fresh chopped garlic and parsley. This is comfort food at it's best!
Wow was this good. Made a Couple of small changes. Only used 1.5 T Worcestershire sauce (versus 3). And minced 1 medium clove of garlic into meatballs. They came out great. For sauce, I doubled sauce ingredients because we love sauce. I used beef consume instead of broth. Husband likes it with extra sour cream so put in a lot.
Really really good! Served over egg noodles.
3.7.20 I used a can of beef consommé instead of beef broth which I think made the sauce even richer, and I would use that again. I used baby bella (cremini) mushrooms, and garnished with some chopped parsley for a pop of color. And I cooked the meatballs on a rack over a foil-lined baking sheet just to make clean-up easier. This turned out very, very well! The only thing that I’ll do differently in the future is add a bit of minced garlic to the meatballs and cut the Worcestershire back to 2 tablespoons, but that’s personal taste preference. I’ll also double the meatballs, cook them, put in a zip lock bag, and into the freezer. Then all I’ll have to do is make the sauce, add the meatballs, cook the noodles, and this will be a quick-and-easy weeknight meal. Thanks for sharing your recipe, it’s comfort food at its finest!
Oh, my, YUM! DS nearly licked the pan! I made 3 tweaks to the recipe: 1. NO WAY was I going to put in 3 Tablespoons Worcestershire for 1 pound of meat. One Tablespoon was plenty. 2. I had a can of beef consomme, and I did not have beef broth or stock, so I used what I had. 3. I put in 1/2 cup sour cream, just because we love it. The only other tweak was in the directions. My meatballs (20 of them) were not done after 15 minutes. I allowed them to continue in the oven for a total of 25 minutes, and they were not too done. Thanks so much for posting your recipe. With tweaks that nodded to my family's tastes, this was a delight! Served over wide egg noodles (12 ounce package) with broccoli.
