Beef Meatballs Mushroom Gravy (Print Version)
# Ingredients:
→ Meatballs
01 -
450g ground beef
02 -
60g breadcrumbs
03 -
1 large egg
04 -
25g Parmesan cheese, finely grated
05 -
4 garlic cloves, minced
06 -
1 small onion, finely grated
07 -
2 teaspoons fresh parsley, chopped
08 -
1 teaspoon salt
09 -
0.125 teaspoon black pepper
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
2 tablespoons olive oil
→ Mushroom Gravy
13 -
2 tablespoons unsalted butter
14 -
225g mushrooms, sliced
15 -
2 tablespoons all-purpose flour
16 -
480ml beef broth
17 -
1 teaspoon Worcestershire sauce
18 -
0.5 teaspoon thyme, dried or fresh
19 -
60ml heavy cream
20 -
Salt, to taste
21 -
Black pepper, to taste
→ Mashed Potatoes
22 -
900g potatoes, peeled and diced
23 -
60g unsalted butter
24 -
120ml milk or cream
25 -
Salt, to taste
26 -
Black pepper, to taste
→ Garnish
27 -
Chopped fresh parsley
# Instructions:
01 -
In a large mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan, minced garlic, grated onion, parsley, salt, black pepper, onion powder, and garlic powder. Mix gently until just incorporated.
02 -
Form the mixture into even meatballs. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, working in batches if necessary. Transfer browned meatballs to a plate; they should not be cooked through at this stage.
03 -
In the same skillet, melt butter over medium heat. Add the sliced mushrooms and sauté until golden and softened, about 5–7 minutes.
04 -
Sprinkle flour over the mushrooms. Stir well and cook for 1–2 minutes to remove the raw flour taste.
05 -
Gradually add beef broth, stirring continuously to prevent lumps. Incorporate Worcestershire sauce and thyme. Simmer until the mixture thickens, about 5–7 minutes.
06 -
Stir in heavy cream. Season gravy with salt and black pepper to taste.
07 -
Return the browned meatballs to the skillet. Simmer gently in the mushroom gravy for 10 minutes, ensuring meatballs are fully cooked through.
08 -
Place diced potatoes in a pot of salted water. Boil until fork-tender, approximately 15 minutes. Drain thoroughly.
09 -
Mash the drained potatoes with butter and milk until smooth and creamy. Adjust seasoning with salt and pepper.
10 -
Portion creamy mashed potatoes onto plates. Top with meatballs and generous spoonfuls of mushroom gravy. Garnish with chopped fresh parsley before serving.
# Notes:
01 -
Chilling the meatballs before browning ensures they retain their shape during cooking.
02 -
For a richer mash, substitute all milk with cream.