Ingredients
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
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In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, garlic, salt, and pepper. Mix until well combined and form 1-inch meatballs.
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Heat olive oil in a skillet over medium heat. Brown the meatballs in batches, cooking for 3-4 minutes per side. Remove and set aside.
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In the same skillet, melt butter and sauté chopped onion and sliced mushrooms for 5-7 minutes until softened and browned.
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Stir in beef broth, heavy cream, Worcestershire sauce, and season with salt and pepper. Bring to a simmer.
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Return the meatballs to the skillet and cook for 10-15 minutes until fully cooked and the sauce thickens.
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Serve hot with the mushroom sauce spooned over the meatballs. Pair with mashed potatoes, rice, or pasta.
Notes
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Add Herbs: Stir in fresh thyme or parsley for extra flavor.
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Cheesy Option: Top with shredded mozzarella or Gruyère cheese before serving.
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Lighter Version: Swap ground turkey or chicken for beef and use light cream for a healthier option.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat gently in a skillet over low heat or microwave, adding a splash of broth if needed to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
