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Meatballs in a Rich Mushroom Sauce

A comforting dish of juicy meatballs in a velvety mushroom sauce, perfect for busy weeknight dinners or cozy gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef (or turkey, if you’re feeling lean)
  • 1/2 cup breadcrumbs (optional: whole wheat for extra fiber)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley (or dried, if you must)
  • 1 egg
  • 2 cloves garlic, minced
  • Salt and pepper to taste
For the Mushroom Sauce
  • 2 cups sliced mushrooms (button or cremini)
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cups beef broth (or vegetable broth for a lighter option)
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, mix together the ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper. Form the mixture into meatballs, about 1 inch in diameter.
  2. In a large skillet, heat a little oil over medium heat. Add the meatballs in batches, browning them on all sides. Once browned, set aside.
  3. In the same skillet, add the butter and let it melt. Add the onions and cook until softened. Add the mushrooms and cook until they release their juices and start to brown.
  4. Pour in the beef broth and Worcestershire sauce. Stir well, and let it simmer for about 5 minutes. Then, lower the heat and stir in the heavy cream. Season with salt and pepper.
  5. Add the browned meatballs back into the skillet. Cover and let them cook in the sauce for about 15 minutes or until cooked through.

Notes

If your sauce is too thick, add a splash of beef broth until it’s to your liking. Serve meatballs without the sauce for picky eaters.