Description
This recipe features tender and flavorful savory beef meatballs cooked in a rich and creamy mushroom sauce. The meatballs are made with a blend of ground beef, Parmesan, and breadcrumbs, then browned to perfection and simmered in a luscious sauce made from sautéed mushrooms, onions, beef broth, and heavy cream. Perfect for a comforting dinner, these meatballs pair wonderfully with mashed potatoes, rice, or pasta.
Ingredients
Scale
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, grated Parmesan cheese, milk, egg, minced garlic, salt, and pepper. Mix all ingredients thoroughly until well combined. Shape the mixture into 1-inch meatballs, ensuring they are evenly sized for uniform cooking.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the meatballs in batches, taking care not to overcrowd the pan. Cook each meatball for 3-4 minutes per side until they are nicely browned on all sides. Remove the browned meatballs from the skillet and set aside.
- Sauté Vegetables for Sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sliced mushrooms, sautéing for 5-7 minutes or until the vegetables are softened and have developed a rich brown color.
- Make the Mushroom Sauce: Stir in the beef broth, heavy cream, and Worcestershire sauce into the skillet with the mushrooms and onions. Season with salt and pepper to taste. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them into the mushroom sauce. Continue cooking for 10-15 minutes, or until the meatballs are fully cooked through and the sauce has thickened to a creamy consistency.
- Serve: Serve the meatballs hot, generously spooned with the creamy mushroom sauce. They pair perfectly with accompaniments like mashed potatoes, rice, or pasta for a hearty meal.
Notes
- Using fresh mushrooms enhances the flavor, but canned mushrooms can be substituted in a pinch.
- For a lighter dish, substitute half-and-half for heavy cream.
- Ensure meatballs are uniform in size for even cooking.
- To make ahead, prepare meatballs and refrigerate up to a day before cooking.
- Garnish with fresh parsley for added color and freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 5 meatballs with sauce)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 125 mg
