Versatile Meatballs with Mushroom Dill Sauce

Versatile Meatballs with a Mushroom Dill Sauce (gluten-free) | The Baking Beauties

These Versatile Meatballs with Mushroom Dill Sauce were made by my Mom. The recipe comes from a Church or community cookbook, and it was a base meatball recipe, with different sauces that you could use with them. I think this dill sauce sounds fantastic. By using gluten-free bread crumbs, and a gluten-free cream of mushroom soup, this dish can be enjoyed by Celiacs as well.

NOTE: If you are in Canada and looking for a gluten-free cream of mushroom soup, the No-Name Low Fat Cream of Mushroom soup at Superstore (Loblaws) is gluten-free! Being able to use that ingredient in cooking has expanded the number of dishes that I can prepare. If you have a Superstore near you, go check it out and stock up! :) But ALWAYS read the labels, as manufacturers’ can change the ingredients without notifying us.

Versatile Meatballs with Mushroom Dill Sauce
  • 1 lb lean ground beef
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup gluten-free bread crumbs
  • 1 small onion, chopped
  • 1 Tbsp gluten-free BBQ sauce
  • 1/2 tsp garlic powder
  • salt and pepper to taste
Mushroom Dill Sauce
  • 2 Tbsp butter
  • 1/2 cup mushrooms, sliced
  • 1 small onion, chopped
  • 1 tsp dried dill
  • 1 can gluten-free cream of mushroom soup
  • 1/4 cup water (for creamier sauce use milk)
  1. Mix together and form into balls.
  2. Brown meatballs and place in casserole dish.
  3. Cover with sauce and bake at 350 degrees F until hot.
Mushroom Dill Sauce
  1. Fry onions and dill in butter and add mushrooms.
  2. Stir in soup and water. If not thick enough thicken with a bit of cornstarch.


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6 Responses to Versatile Meatballs with Mushroom Dill Sauce

  1. Iris March 6, 2009 at 8:52 am #

    These look wonderful. I love dill in anything and this does look like a winning combination.

  2. Jeanine March 6, 2009 at 8:56 am #

    It's my my "to try" list too, I love dill as well. Just seems like I don't use it enough.
    BTW, I still think of you every time we buy New Bothwell cheese…we found out that our little local corner store (that sells it FRESH), sells between 800 & 900 lbs of the fresh cheddar cheese a week (they also supply funerals, and cheese is a must at a funeral). I found that interesting, and thought I'd share. :) Hope you guys are doing well, even with the rain & ice we had yesterday.

  3. betty r March 6, 2009 at 2:18 pm #

    Mmm mushroom and dill sauce for the meatballs..oh yummy!
    Ah Jeanine..there is nothing quite like fresh squeaky Bothwell cheese is there??

  4. Sophie March 7, 2009 at 9:17 am #

    Ah dill sauce! Sounds so good. I love meatballs b/c you can ‘flavor’ them in so many ways. I’ll have to try this recipe, looks like tasty comfort food :).

  5. Gwen June 2, 2013 at 8:25 am #

    I’ve been looking through your recipes and can’t wait to try some of them. I’m glad to hear that there is a Gluten Free Cream of Mushroom Soup available, before I was diagnosed with celiacs I used to eat and use a lot of it, I can’t wait till I can get some, hopefully it is available at Extra Foods cause there is no Super Store near here, we are over 2 hours away from a city…. small town Saskatchewan, gotta love it!!

    Also what can one use as a substitute for Beef Stock, I haven’t found any gf around here, and I always used beef stock in my stew and when cooking a roast.

    Thanks for the great recipes and your blog!!

    • Jeanine Friesen June 7, 2013 at 7:24 am #

      Hi Gwen,
      I used to use quite a bit mushroom soup before too, but now I rarely do. I guess things just change. :) As for the beef stock – the low sodium No Name beef stock from Superstore is also gluten-free. I think I heard that Costco also has gluten-free stock now. But, for quick fixes, you can also use bouillon base, and all Epicure products are now gluten-free, and they have a beef bouillon base:

      Small town SK, I totally relate – I lived small town MB up until 3 years ago. :)

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