Description
These savory beef meatballs in a rich, creamy mushroom sauce combine tender, flavorful meatballs with a luscious homemade sauce, perfect for a comforting dinner. The ground beef meatballs are browned and then simmered in a buttery mushroom and onion sauce enriched with beef broth, heavy cream, and Worcestershire sauce, making a deliciously hearty dish great for serving over 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 everything together until well combined, then form the mixture into 1-inch meatballs.
- Brown the meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs in batches and cook them for 3 to 4 minutes on each side, until nicely browned. Remove the meatballs from the skillet and set them aside.
- Sauté the vegetables: In the same skillet, melt the butter. Add the chopped onion and sliced mushrooms, then sauté for 5 to 7 minutes until softened and browned, developing rich flavors.
- Add liquids and season: Stir in the beef broth, heavy cream, and Worcestershire sauce. Season with salt and pepper to taste. Bring the mixture to a simmer to combine the flavors.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet with the mushroom sauce. Simmer for 10 to 15 minutes until the meatballs are fully cooked through and the sauce has thickened slightly.
- 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 meal.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If avoiding dairy, omit Parmesan and use a milk alternative; sauce can be made with coconut cream.
- For a thicker sauce, simmer a few minutes longer or add a slurry of flour or cornstarch if desired.
- Leftover meatballs and sauce keep well refrigerated for up to 3 days and freeze well for up to 2 months.
- Adding fresh herbs like thyme or parsley can enhance the flavor of the meatballs and sauce.
