Sautéed meatballs simmer in a savory gravy with onions, mushrooms, red wine, and garlic. It is a combination that adds great flavor to the meatballs. Serve them with mashed potatoes for a delicious dish that is sure to become a weeknight favorite.
cost per recipe: $12.84
The price is determined by the national average.
pounds ground beef
slices white bread or wheat bread, chopped (about 1 1/2 cups)
medium onion, chopped (about 1/2 cup)
cloves garlic, minced
carton (18.3 ounces) Swanson® Beef Gravy
tablespoon olive oil
package (8 ounces) sliced mushrooms
cup red wine
teaspoon dried thyme, crushed
Thoroughly mix the beef, bread, egg, 1 tablespoon onion, half the garlic, 1/4 cup gravy and the salt in a large bowl. Shape the beef mixture firmly into 18 (2-inch) meatballs.
Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs in batches and cook until well browned. Remove the meatballs from the skillet. Pour off any fat.
Add the remaining onion to the skillet and cook and stir for 2 minutes. Add the mushrooms and remaining garlic and cook for 3 minutes or until the mushrooms are tender, stirring occasionally.
Stir the wine and thyme in the skillet and heat to a boil. Let the mixture boil for 1 minute. Return the meatballs to the skillet. Stir in the remaining gravy and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the meatballs are cooked through.