Mozzarella Mushroom Meatballs
My mom used to make these hamburger patties smothered in mushroom soup in the oven. It was one of my favorites growing up—simple but tasty. This week I asked her to share the recipe with me and I made some modifications.
Ingredients:
- 2 lbs. ground beef
- 2 cans cream of mushroom soup
- 1 cup fine bread crumbs
- 2 eggs, slightly beaten with a fork
- ¼ cup finely chopped onion
- 1 cup water
- 1 brick of mozzarella cheese
Preheat the oven to 350°F.
Combine the ground beef with ½ cup of the soup, all of the breadcrumbs, eggs, and onion. I used this nifty tool we have from Pampered Chef that you’re supposed to use for browning hamburger. I figured it would work well to mix the ingredients together—honestly I’ll do anything to prolong actually putting my hands in cold hamburger.
Cut the brick of mozzarella into 12 pieces. Make these whatever size you want. I used the whole brick.
Make patties with the meat mixture (aim for 12).
Put a cube of the cheese in the middle of each patty and wrap the meat around it.
Place meatballs in a sprayed 9”x13” pan.
Bake. I put them in for 30 minutes, but when I do it again I’m going to up the time to 40 minutes. They were surprisingly a little too pink. They weren’t raw, but they also weren’t as cooked as we normally like.
While the meatballs are baking this is a great time to mix the cup of water with the remainder of the mushroom soup.
After the meatballs come out of oven, there is going to be some grease. This just comes with it being hamburger and mozzarella—spoon off as much of it as you can. Then, pour the soup mixture over the top and put them back in the oven.
Bake for about 15 minutes, or until the soup is bubbling and hot.
Serve with rice, or mashed potatoes.
Enjoy!
This is definitely a recipe I’ll be using again. And it got approval from Dad, which is a big deal! I think in the future I might add some of those French Onions on top—the crunch would be a yummy addition.
Happy Food Friday!
