Beef Meatballs With Mushroom Gravy. Find Deals on Beef Meatballs in Groceries on Amazon. Beef Meatballs in Mushroom Gravy Juicy tender meatballs are first pan-fried for deliciously crispy exterior and then smothered in hearty mushroom gravy! Turn the heat down to medium low and cover the skillet and cook until gravy is heated through.
Place on a rack coated with cooking spray in a shallow baking pan. Whisk together the whipping cream and the cornstarch, then whisk into the still hot mushroom sauce in the crock pot. Serve the meatballs with the mushroom gravy poured over top. You can have Beef Meatballs With Mushroom Gravy using 17 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Beef Meatballs With Mushroom Gravy
- Prepare 500 g of Beef Mince.
- Prepare 3/4 of Onion *medium size Onion, 1/4 is used for Gravy.
- Prepare 1 clove of Garlic *finely chopped.
- You need 1/2-1 tablespoon of Thyme Leaves *fresh Thyme recommended.
- You need 2 tablespoons of Parsley *finely chopped.
- It’s 1/2 cup of Panko Breadcrumbs.
- You need 1 of Egg.
- You need 1/2-1 teaspoon of Salt.
- You need of Freshly Cracked Pepper.
- It’s 1 tablespoon of Olive Oil *This is to cook meatballs, don’t mix with mince!.
- It’s of <Mushroom Gravy>.
- It’s 1 tablespoon of Olive Oil.
- It’s 1/4 of Onion.
- Prepare 5-6 of Mushrooms *cleaned and sliced.
- It’s 500 ml of Beef Stock.
- Prepare of Salt & Pepper.
- It’s 1 tablespoon of Potato Starch Flour OR Cornflour (Cornstarch) *mixed with 2 tablespoons Cold Water.
We like to make mashed potatoes for serving with these. Beef Meatballs in Mushroom Gravy are tender and flavorful beef meatballs in a semi-light mushroom gravy. Watch the video for this recipe! This is a super filling meal that I love to serve over either rice or mashed potatoes.
Beef Meatballs With Mushroom Gravy instructions
- Here comes the hardest part first. Chopping the Onion! If you don’t want to cry, use a very sharp knife. You need to chop up very finely. Save 1/4 for Gravy..
- Place finely chopped Onion, Beef Mince, and other ingredients, except Oil, in a large bowl. Mix all thoroughly with your clean hands..
- Roll the mixture into 2 to 3cm size meatballs..
- Heat Olive Oil in a frying pan over a medium heat and cook the meatballs until browned all over. Place them on a plate and set aside. *Note: Meatballs should be cooked by the time they are browned all over. If doubt, break one and check..
- Add extra Olive Oil to the frying pan that you used to cook meatballs, add finely chopped Onion and cook until browned. Add sliced Mushrooms and cook until mushrooms are browned. By the time, Onion should be dark-browned..
- Add Beef Stock and bring to the boil, stirring occasionally. Reduce heat to low and simmer for about 10 minutes. Season with Salt & Pepper. The reason why I don’t write the amount of Salt & Pepper is because it depends on the saltiness of the Beef Stock you use and your preference. Check the flavour of the gravy and add Salt & Pepper as required..
- Stir the Starch Flour and Water mixture to mix well, then add into the gravy, a little at a time, stirring well, until the gravy thickens as required. Probably you DO NOT need to use all mixture..
- Serve the Meatballs with Mashed Potatoes. See http://www.hirokoliston.com/mashed-potatoes/.
Brown meatballs on all sides and reserve. In a deep sauce pan, heat olive oil over medium high. Add mushrooms and spices for gravy. Cook the meatballs finely covered with the creamy mushroom gravy. Pour a little of the soup on the bottom of a Dutch oven or casserole dish.
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