Description
These savory beef meatballs are cooked to perfection and served in a rich, creamy mushroom sauce. Easy to prepare and packed with flavor, this comforting dish is ideal for a cozy family dinner.
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil (for frying)
For the Mushroom Sauce:
- 1 tablespoon butter
- 1 small onion, chopped
- 8 oz mushrooms, sliced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, salt, and pepper. Mix gently until all ingredients are well incorporated, then shape the mixture into 1-inch meatballs.
- Brown the Meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs in batches, cooking them for 3-4 minutes on each side until browned all over. Remove the meatballs from the skillet and set aside.
- Sauté Onions and Mushrooms: In the same skillet, melt the butter. Add chopped onion and sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are softened and nicely browned.
- Make the Mushroom Sauce: Stir in beef broth, heavy cream, and Worcestershire sauce. Season with salt and pepper. Bring the mixture to a gentle simmer to meld the flavors.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet with the mushroom sauce. Cook for 10-15 minutes, allowing the meatballs to fully cook through and the sauce to thicken.
- Serve: Serve the meatballs hot with the creamy mushroom sauce spooned over the top. They pair wonderfully with mashed potatoes, rice, or pasta for a satisfying meal.
Notes
- For a gluten-free option, substitute gluten-free breadcrumbs.
- If you prefer, use ground turkey or chicken instead of beef.
- To make the sauce thicker, simmer a few minutes longer or mix in a small amount of cornstarch slurry.
- Leftover meatballs can be refrigerated up to 3 days or frozen for up to 2 months.
