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Submitted by Elizabeth H, Burlington, WI
Categorized in Anything Goes
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Heavenly Mushroom Swiss Meatballs

I used to think that a mushroom Swiss burger could not be improved upon, but in my family's opinion, this recipe achieves that. Rather than just melting over the top, the flavor of the Swiss unifies and permeates the meaty mushrooms and meatballs.

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Serving Size: 6 meatballs
  • Total Servings: 8

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 medium Vidalia onions, thinly sliced
  • 32 oz. fresh sliced mushrooms
  • 3 tablespoons Worcestershire sauce
  • Original Style Meatballs
  • 7 cups milk, divided
  • ¾ cup flour
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 cups mozzarella cheese
  • 4-1 oz slices Swiss cheese

Directions

  1. In a large frying pan, brown onions and mushrooms in the olive oil and butter. Sprinkle with Worcestershire. Remove from heat and set aside.
  2. Place meatballs in a large saucepan or Dutch oven with 6 cups milk and heat to a simmer. As meatballs heat up, whisk remaining cup of milk with flour, salt, pepper, and onion powder.
  3. Add mixture to simmering meatballs and stir to combine, moving meatballs around the pan. Add onions and mushrooms and continue to heat, stirring occasionally until thickened. Remove from heat and stir in cheeses until melted. Serve hot.