Homemade Meatballs with Mushroom Cream Sauce
Ingredients:
For the Meatballs:
1 lb ground beef (or mix of beef and pork)
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tablespoon chopped parsley
Salt and pepper to taste
1 tablespoon olive oil (for frying)
For the Mushroom Cream Sauce:
2 tablespoons butter
1 tablespoon olive oil
8 oz cremini or button mushrooms, sliced
2 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh thyme or parsley for garnish
Directions:
In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix well and form into 1-inch meatballs.
Heat olive oil in a skillet over medium heat. Add meatballs and brown on all sides until cooked through, about 7–10 minutes. Remove and set aside.
In the same skillet, add butter and olive oil. Sauté mushrooms for 4–5 minutes until golden and soft. Add garlic and cook another minute.
Pour in chicken broth and let simmer for 2 minutes. Add heavy cream and Parmesan cheese. Stir until the sauce thickens slightly, about 3–5 minutes.
Return meatballs to the skillet and simmer in the sauce for 5 minutes. Garnish with fresh thyme or parsley. Serve hot over mashed potatoes, pasta, or rice.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 510 kcal per serving | Servings: 4 servings
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