Description
Delicious savory beef meatballs cooked to perfection and smothered in a rich and creamy mushroom sauce. This hearty dish features tender ground beef meatballs flavored with Parmesan and garlic, pan-fried until golden brown, then simmered in a luscious mushroom and cream sauce. Perfect served over mashed potatoes, rice, or pasta for a comforting and satisfying meal.
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 thoroughly until all ingredients are well incorporated, then shape the mixture into 1-inch diameter meatballs.
- Brown the Meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs in batches, cooking them for about 3-4 minutes on each side until they develop a golden brown crust. Remove the browned meatballs from the skillet and set aside.
- Sauté Onions and Mushrooms: In the same skillet, melt the butter. Add the chopped onion and sliced mushrooms, sautéing for 5-7 minutes until they are softened and lightly browned, which enhances their flavor.
- Add Liquids and Seasonings: Pour in the beef broth, heavy cream, and Worcestershire sauce into the skillet. Season with salt and pepper to taste. Stir the mixture and bring it to a gentle simmer to combine the flavors.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them into the mushroom sauce. Let them cook covered or uncovered for 10-15 minutes until the meatballs are fully cooked through and the sauce has thickened to a creamy consistency.
- Serve: Spoon the savory mushroom sauce over the meatballs and serve hot. This dish pairs wonderfully with mashed potatoes, rice, or pasta for a complete and hearty meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- To keep meatballs tender, avoid overmixing the meatball mixture.
- You can prepare the meatballs in advance and refrigerate before cooking to enhance the flavors.
- Using fresh mushrooms adds the best flavor, but canned mushrooms can be substituted if necessary.
