This dish is another from “Marica Cooks Monday.” It’s been a classic in my home since the first time my mom made it years and years ago. It is one of those dishes for which there is no proper recipe and thus many possible substitutions. So many that I’ve even made a strictly vegan version!

It is served with noodle, rice or boiled potatoes. Most recently we had sautéed lettuce along side.

MAMA’S MEATBALL & MUSHROOM DISH
This is a make-it-up-as-you-go dish. The ingredients are largely suggestions. Try different combinations of herbs, or use your own favorite meatball recipe. Make it vegetarian by omitting meat and substituting larger quantities of onion and celery. Omit cream and sour cream to reduce fat at the expense of taste!

1 lb ground beef or turkey
breadcrumbs
dry minced onion
oregano, chopped fine or dry
parsley, chopped fine or dry
egg
olive or cooking oil
8 oz fresh mushrooms, sliced, or small can
1 medium onion, chopped
1-2 stalks celery, chopped
10 1/2 oz can cream of mushroom soup
1 C milk
1/2 C (about) heavy cream
1/4 C (about sour cream
1/2 bunch or so fresh parsley

Combine ground beef or turkey (or both), breadcrumbs, minced onions, herbs, and egg. Mix gently and form into small meatballs. In a large skillet, brown meatballs in oil, then push to one side and sauté mushrooms, onions and celery until onions are clear. Reduce heat to low. Add cream of mushroom soup and milk and stir to combine all. Simmer for a long time.

Before serving, add cream, sour cream, and fresh parsley, stirring until heated through. Serve over noodles, rice or boiled potatoes.