Description
Savory meatballs simmered in a creamy mushroom gravy — a comforting, hearty main dish.
Ingredients
- 500 g ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- 1 egg
- Salt & pepper, to taste
- 2 tbsp oil (for frying)
- 250 g mushrooms, sliced
- 1 small onion, chopped (for sauce)
- 1 clove garlic, minced (for sauce)
- 2 tbsp flour
- 1¼ cups beef broth (or stock)
- ¼ cup cream (or sour cream / light cream)
- Fresh parsley, chopped (for garnish)
Instructions
- In a bowl, combine ground meat, chopped onion, minced garlic, breadcrumbs, egg, salt & pepper. Mix until just combined.
- Shape the mixture into meatballs (e.g. golf‑ball size).
- Heat oil in a large skillet over medium heat. Brown the meatballs on all sides (not fully cooking through). Then remove and set aside.
- In the same pan, add chopped onion and garlic. Sauté until softened.
- Add sliced mushrooms and cook until they release moisture and begin to brown.
- Sprinkle the flour over the onions & mushrooms, stir and cook for ~1 minute to eliminate raw flour taste.
- Slowly pour in beef broth, scraping up bits from bottom of pan.
- Stir in cream. Bring to a simmer.
- Return meatballs into the sauce, cover, reduce heat and simmer for 10–15 minutes (or until meatballs are cooked through).
- Taste and adjust seasoning (salt, pepper). Garnish with fresh parsley. Serve hot (e.g. over mashed potatoes, rice, or pasta).
Notes
- You can substitute ground turkey, chicken, or a mix if you prefer leaner meat.
- If sauce becomes too thick, thin with a little extra broth or water.
- For a lighter version, reduce cream or use light cream / sour cream.
- Make ahead: brown meatballs, refrigerate sauce and meatballs separately, then combine and reheat.
- Garnish with parsley or chives for freshness.
Nutrition
- Serving Size: ≈ 1/4 of recipe
- Calories: ≈ 348 kcal
- Sugar: ≈ 3 g
- Sodium: ≈ 744 mg
- Fat: ≈ 18.5 g
- Saturated Fat: ≈ 6 g
- Carbohydrates: ≈ 19.1 g
- Fiber: ≈ 1.6 g
- Protein: ≈ 26.5 g
- Cholesterol: ≈ 107 mg
