Description
These savory beef meatballs in rich mushroom sauce are a comforting and flavorful dish perfect for a hearty dinner. Tender meatballs made with Parmesan and garlic are browned to perfection and simmered in a creamy mushroom sauce infused with Worcestershire and beef broth, creating a delicious blend of flavors that 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, milk, egg, minced garlic, and season with salt and pepper. Mix thoroughly until well combined then shape the mixture into 1-inch meatballs.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook for 3-4 minutes on each side until browned but not fully cooked through. Remove the browned meatballs and set aside.
- Sauté Vegetables: In the same skillet, melt the butter and add the chopped onion and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and golden brown.
- Make the Sauce: Pour in the beef broth, heavy cream, and Worcestershire sauce into the skillet. Season with salt and pepper to taste. Stir everything together and bring the mixture to a simmer.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them into the mushroom sauce. Cover and cook for 10-15 minutes over low to medium heat until the meatballs are cooked through and the sauce has thickened.
- Serve: Serve the meatballs hot, spooning the creamy mushroom sauce over them. They pair excellently with mashed potatoes, rice, or your favorite pasta.
Notes
- For best results, use fresh mushrooms and finely grated Parmesan cheese.
- If you prefer a thicker sauce, simmer uncovered for a few extra minutes to reduce it further.
- Breadcrumbs help keep the meatballs moist and tender; do not skip them.
- Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make this dish gluten-free, substitute gluten-free breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
