Easy Meatball and Mushroom Skillet - 6 servings
Preparation: 10 min. Cooking: 15 min. Total: 25 min.
-
1/2 cup fresh breadcrumbs
-
1-3/4 tsp dried dill
-
1 small onion, chopped
-
1 egg
-
2 tsp Worcestershire sauce
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1 lb lean ground beef
-
1 Tbsp vegetable oil
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1-1/3 cups condensed cream of mushroom soup
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1/2 cup skim milk
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2 Tbsp dry sherry
Combine breadcrumbs with 1-1/4 tsp dill in a bowl. Stir in next 3 ingredients and salt and pepper to taste. Add meat and mix with hands until well combined. Form mixture into 12 meatballs. Heat oil in a heavy nonstick skillet over medium high heat. Cook meatballs 5-7 minutes, turning often, until browned all over. Discard excess fat. Stir in remaining ingredients and dill. Reduce heat to low, cover skillet and simmer about 7 minutes, or until meatballs are cooked through.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 290 Cal |
18 g |
6.7 g |
23 g |
0.25 g |
2.5 g |
100 mg |
320 mg |
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Nutrients
| Calories |
290 Cal |
|
| Fat |
18 g |
|
| Carbs |
6.7 g |
|
| Protein |
23 g |
|
| Fiber |
0.25 g |
|
| Sugar |
2.5 g |
|
|
Fats
| Fat |
18 g |
|
| Fat, Sat. |
5.9 g |
|
| Fat, Mono. |
7 g |
|
| Fat, Poly. |
2.7 g |
|
| Cholesterol |
100 mg |
|
|
Vitamins
| Choline |
92 mg |
17% |
| Niacin |
4.7 mg |
30% |
| Panto. Acid |
0.87 mg |
17% |
| Riboflavin |
0.25 mg |
19% |
| Thiamin |
0.081 mg |
6.8% |
| Vitamin A |
120 IU |
4.1% |
| Vitamin B6 |
0.36 mg |
23% |
| Vitamin B12 |
2.3 mcg |
98% |
| Vitamin C |
0.94 mg |
1% |
| Vitamin D |
12 IU |
5.9% |
| Vitamin E |
1.5 mg |
9.9% |
| Vitamin K |
2.4 mcg |
2% |
|
Minerals
| Calcium |
72 mg |
7.2% |
| Copper |
0.14 mg |
15% |
| Fluoride |
19 mcg |
490% |
| Iron |
2.9 mg |
37% |
| Magnesium |
26 mg |
6.1% |
| Manganese |
0.081 mg |
1.1% |
| Phosphorus |
230 mg |
32% |
| Potassium |
400 mg |
8.5% |
| Selenium |
21 mcg |
38% |
| Sodium |
320 mg |
21% |
| Zinc |
5.1 mg |
47% |
|
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