Ingredients
For the Meatballs:
- 500g ground beef (or a mix of ground beef and pork)
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for searing)
For the Mushroom Cream Sauce:
- 250g mushrooms (cremini or button), sliced
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 cup heavy cream (or whipping cream)
- 1/2 cup low-sodium beef broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, Parmesan cheese, parsley, salt, and black pepper. Mix gently with your hands until just incorporated. Form the mixture into evenly sized bite-sized meatballs.
- Sear the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and sear them on all sides until nicely browned and golden (about 5 to 6 minutes). They don’t need to be fully cooked through yet. Remove the meatballs from the skillet and set them aside on a plate.
- Sauté the Aromatics and Mushrooms: In the same skillet, melt the butter over medium heat. Add the diced onions and sliced mushrooms. Sauté until the mushrooms are golden brown and tender, and the liquid has evaporated (about 5 minutes). Add the minced garlic and cook for 1 more minute until fragrant.
- Build the Sauce: Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Lower the heat and stir in the heavy cream. Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly into a velvety consistency. Season with salt and pepper to taste.
- Simmer Together: Return the seared meatballs back into the skillet, spooning the rich mushroom cream sauce generously over them. Let them simmer together for another 4 to 5 minutes until the meatballs are cooked through and piping hot.
- Garnish and Serve: Remove from heat, garnish with fresh chopped parsley, and serve hot over mashed potatoes, pasta, or rice.