Easy Mushroom Meatballs
Hello! It's finally Thanksgiving (one of my favourite holidays!) & I'm looking forward to sharing some of my favourite holiday recipes with you!
These mushroom meatballs are easy & savoury! Perfect for a weeknight meal or serving as a side dish this weekend, they are DELISH. The gravy is creamy & smooth and the meatballs are moist
& tender. Plus they take *just* over 30 minutes to come together. Not too shabby if you ask me! Whip up a batch this weekend for a swoon worthy side 😍
Easy Mushroom Meatballs (Makes 30 meatballs)
Ingredients
For the meatballs
- 2 lbs extra lean ground beef
- 1 onion, grated
- 2 eggs
- 2 cloves garlic, minced
- 1 tbsp Worcestershire
- 1/2 cup bread crumbs (I like Italian seasoned in this recipe but panko would work great too!)
- 1 tsp each salt, pepper & dried parsley
- 1 Tbsp Dijon mustard
- 2 Tbsp olive oil, divided
For the mushroom gravy
- 1 lb mushrooms, thinly sliced (I like a mix of button & cremini)
- 2 large onions, thinly sliced
- 1 Tbsp olive oil
- 2 tsp each, salt & pepepr
- 2 cloves garlic, minced
- 2 Tbsp butter
- 1/4 cup flour
- 2 cups beef broth
- 1 Tbsp Dijon mustard
- 1/2 cup milk or cream (I used 1%)
Directions
1. In a large mixing bowl, incorporate all meatball ingredients minus the olive oil. Use your hands to mix until all ingredients are blended together.
2. In a large frying pan, add in 1 tablespoon of olive oil and heat to medium high heat. Begin to roll meat mixture into golf ball sized meatballs. Add meatballs to frying pan, making sure not to crowd them as you'll be cooking them in 2 separate batches. Brown meatballs on all sides until golden brown (about 8-9 minutes). Transfer to paper towel lined plate and cook additional batches, adding in 1 tablespoon of olive oil before cooking each batch.
3. In the same frying pan, add in mushrooms, onions, olive oil, salt, pepper & garlic. Saute over medium heat until onions are translucent and mushrooms are soft (about 6 minutes).
4. Add in butter and stir to melt and coat mushroom mixture.
5. Next, sprinkle over flour and cook for 1 minute, stirring to ensure mixture is coated.
6. Whisk in beef broth slowly, ensuring there are no lumps in your mixture! Whisk until smooth. Add in Dijon mustard and continue to whisk. Slowly add in milk or cream, continuing to whisk.
7. Bring mixture to boil then turn heat to low. Add in cooked meatballs into your sauce, cover and let simmer for at least 5 minutes.
8. Top with fresh chopped parsley or Parmesan cheese and serve right away over rice, mashed potatoes or enjoy them on their own. YUM.
Notes:
* To make in the slow cooker, follow all the steps and transfer to slow cooker to keep warm until ready to serve. I haven't yet tried making the sauce in the slow cooker, but if you do, let me know!