Meatballs in a Rich Mushroom Sauce
A comforting dish featuring homemade meatballs coated in a creamy mushroom sauce, perfect for busy nights.
Ingredients
For the Meatballs
- 1 pound ground beef You can substitute with ground turkey or chicken for a leaner option.
- 1 cup breadcrumbs Preferably Italian-style for extra flavor.
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt & pepper, to taste
For the Mushroom Sauce
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced Button or cremini mushrooms work well.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- Salt & pepper, to taste
- Fresh parsley, for garnish Optional, for a pop of color.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix well by hand until combined.
- Roll mixture into small balls, about 1 inch in diameter, and place on a baking sheet lined with parchment paper.
Cooking
- Bake the meatballs for 20-25 minutes, until golden brown.
- In a large skillet over medium heat, heat olive oil. Add mushrooms and onions, sauté until onions are translucent and mushrooms are tender, about 5-7 minutes.
- Stir in minced garlic and cook for an additional minute.
- Pour in beef broth, heavy cream, and Worcestershire sauce. Bring to a gentle simmer and let bubble and thicken.
- Once meatballs are baked, add them to the skillet and stir to coat in the sauce. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
Feel free to add chopped spinach or shredded carrots to the meatball mix for extra veggies.