Description
Delicious savory beef meatballs cooked in a rich and creamy mushroom sauce. This comforting dish features tender meatballs browned in olive oil, simmered in a flavorful sauce made with mushrooms, onions, beef broth, and heavy cream. Perfect for serving over mashed potatoes, rice, or pasta, this recipe combines hearty flavors with a smooth, velvety sauce for a satisfying meal.
Ingredients
Scale
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)
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 Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, egg, minced garlic, salt, and pepper. Mix everything thoroughly until well combined. Shape the mixture into 1-inch meatballs.
- Brown the Meatballs: Heat the olive oil in a skillet over medium heat. Add the meatballs in batches, cooking each side for 3-4 minutes until nicely browned. Once browned, remove the meatballs from the skillet and set them aside.
- Sauté Vegetables: In the same skillet, melt the butter. Add the chopped onion and sliced mushrooms, sautéing for 5-7 minutes until the vegetables are softened and nicely browned.
- Make the Sauce: Stir in the beef broth, heavy cream, and Worcestershire sauce. Season with salt and pepper to taste. Bring the mixture to a simmer to develop the flavors.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet with the sauce. Cook for an additional 10-15 minutes, allowing the meatballs to cook through completely and the sauce to thicken.
- Serve: Serve the hot meatballs with the rich mushroom sauce spooned over them. This dish pairs wonderfully with mashed potatoes, rice, or pasta for a complete meal.
Notes
- For best texture, do not overmix the meatball ingredients to keep them tender.
- Use fresh mushrooms for optimal flavor in the sauce; cremini or white button mushrooms work well.
- Adjust seasoning with salt and pepper as needed after the sauce simmers.
- Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated gently in a skillet.
- To make this dish gluten free, substitute breadcrumbs with gluten-free breadcrumbs.
