This week’s Sunday Funday takes a walk down memory lane as participants whip up childhood favorites.
This one was a bit of a challenge. I’ve been blogging for almost 11 years, so I’ve already remade most of my childhood favorites.
Then my mom's meatball recipe came to mind. This comfort food was definitely a childhood favorite. Her meatballs were made with a basic beef mixture for the meatballs themselves, then baked in a gravy made of canned cream of mushroom soup and milk.
I actually blogged a version of this recipe back in 2010 in the early days of blogging... with a few adjustments. At the time, I was cooking for a picky toddler who was still learning to appreciate vegetables. I would offer veggies with the meal, but also “sneak” purees and whole grains into other parts of the meal, like those meatballs.
Over the past 10 years, my sons (now a teen & a tween) eat the vegetables that are offered (though will complain quite loudly about asparagus), so there’s no longer a need to sneak. In that time, I shifted to making meatballs with brown gravy and I’ve also moved away from using canned soups as a staple ingredient.
Therefore, I decided to remake my mom’s version, only with a homemade cream of mushroom soup instead of canned (though the canned version is still delicious so if you want that, use the gravy recipe from that old meatball post!)
In the end, the meatballs were fantastic. Spud felt like a meatball is a meatball. He’ll eat them either way, as long and the mushrooms stay far away from his plate. Dude, on the other hand, loved this version and requested that I make them this way all the time.
The people have spoken! Mom’s recipe for meatballs is indeed the best!
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- Meat Chilly Fry by Sneha's Recipe
- Meatballs with Mushroom Gravy from Amy's Cooking Adventures
- Mum's Buitoni from Mayuri's Jikoni
- Scratch Spaghetti Os with Meatballs from Food Lust People Love
Meatballs with Mushroom Gravy
1 ½ pound lean ground beef
½ cup breadcrumbs
2 tablespoons diced onion
Salt & pepper
Adapted from Culinary Hill
1 tablespoon butter
8 ounces white mushrooms, sliced
¼ cup all purpose flour
¾ cup chicken broth
¼ teaspoon onion powder
⅛ teaspoon garlic powder
1 ¾ cups milk
Salt & pepper
Preheat the oven to 400 degrees.
Place all of the meatball ingredients in a bowl and stir until thoroughly mixed (I use my hands). Roll into evenly sized meatballs. Place the meatballs into a large dutch oven or other oven safe lidded dish.
To make the gravy, melt the butter in a large saucepan over medium heat. Add the mushrooms and cook for 5 minutes or until they’ve released their liquid.
Stir in the flour and seasoning and cook for another minute. Slowly whisk in the milk, allowing the sauce to thicken between additions.
Pour the gravy over the meatballs. Cover and cook in the preheated oven for 45 minutes or until the meatballs are cooked through and gravy is bubbly.