Each week, Let’s RV will publish one recipe each week from the RV Centennial Cookbook authored by Evada Cooper.
The book features a collection of recipes submitted by RVers themselves. The company is providing the recipes in hopes of encouraging RVers to submit more recipes to be included in a new edition expected to be published soon.
This week’s recipe is for meatballs in mushroom gravy. Lori Stewart of Columbus, Ohio, submitted this recipe. She and her husband travel in a 37-foot Bounder motorhome. She also moderates an RV website, iRV2.com.
- 1 pound ground chuck
- 1/4 pound ground veal
- 1/4 pound ground pork
- 1/4 pound mild sausage
- 1 egg
- 2 Tablespoon dried parsley
- 1/2 cup grated parmesan cheese
- 1 1/2 teaspoon salt
- 1/4 teaspon pepper
- 1 1/2 cups bread crumbs
- 1 can (4 ounces) mushrooms, drained
- 1 can (10.75 ounces) cream of mushroom soup
- 1 small onion, chopped
- 1 cup sour cream
- 1/3 cup flour
- 1/2 tablespoon Worchestershire sauce
- 1/4 cup dry sherry
Combine all gravy ingredients in crock pot and stir until blended. Mix together all meatball ingredients and shape into meatballs. Brown in skillet. Add meatballs to gravy mixture in crock pot. Cover and cook on low 7-9 hours or on high 3-4 hours. Serve over noodles, rice, or mashed potatoes. Makes 4-6 servings. Note: You may substitute a 16-ounce bag of frozen meatballs for quicker prep time.
Click here to submit a recipe for consideration in a future edition/volume of The RV Centennial Cookbook.
To order a copy of the cookbook, click here.