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04-22-2007, 12:02 PM
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Easy Meatballs in Mushroom Gravy
Easy Meatballs in Mushroom Gravy
2 lbs hamburger 5 Tbsp chopped onion 2 cups soft bread crumbs 1 tsp salt 1/2 tsp pepper 2 eggs, beaten Mix all ingredients and form into 1 inch meatballs. Roll in flour and brown in hot oil. Cover meatballs with one can cream of mushroom soup diluted with 1/2 cup of water. Cover and simmer for 30 minutes.     
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06-10-2007, 02:42 PM
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I have made meatballs a few times but it seems to take so long to shape and brown them! I'm not usually one for using pre-prepared things like this but I'll confess that when I need meatballs I get a bag of frozen ones from Sam's Club. I like to make them from scratch but I just do not have the patience.
I love meatballs in gravy though. This sounds very tasty.
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06-10-2007, 03:37 PM
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TexasRose - a friend of mine has no interest in shaping and frying meatballs - so she pats the meatball mixture in a pan and bakes till done, cuts in squares and calls them meatballs. She uses the "scraps" from cutting to make gravy.
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06-11-2007, 06:26 PM
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That's a great idea. I actually have the same problem with shaping meatballs so I may try that myself.
Surely there's a kitchen gadget somewhere to automate this. I mean, there's a gadget for everything else. Must look into this...
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06-11-2007, 06:47 PM
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Quote:
OMG! I have on of those meatballers! The little gizmo that looks like a pair of scissors or something with a half circle "thingie" on each end. You're supposed to scoop the meat and it shapes it - YEAH RIGHT!!!! Takes more time to dig the meat out of the two halves and you have to shape them anyway after you put the halves together! Anyone else stupid enough to have one of those????
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06-14-2007, 08:48 PM
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I have never tried the meatballer gadget, but it certainly seems like it's more trouble than it's worth. Maybe I will pass that one by.
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08-28-2007, 02:06 PM
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I had one of those meatballers years ago. Probably the only kitchen gadget I ever tossed as worthless.
I use an appropriately sized disher for meatballs. Dishers are great for portion control, as well as shaping anything that has to be round or patty-shaped. For meatballs the one I use is about 2 tbls capacity. For something like meatballs, where I'm making a lot of them, I start by scooping the meat and dropping it on a sheetpan. Once all the meat is used up I go back and round the balls with a quick roll between my palms. Then continue from there. I've tried the pre-frozen balls. To me it seems as though the meat was overworked, and the balls are tough. Once down that road was enough.
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