Description
Tender, herb-infused meatballs simmered in a decadent and creamy wild mushroom sauce. A comforting and elegant main course perfect for any night of the week.
Ingredients
Scale
For the Crust:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
- 2 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 1 small onion, finely diced
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- In a large bowl, combine ground beef, breadcrumbs, egg, half the minced garlic, oregano, salt, and pepper. Mix gently and form into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, then remove and set aside.
- In the same skillet, add the onion and mushrooms. Sauté until softened, about 5 minutes. Add the remaining garlic and cook for 1 minute more.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Return the meatballs to the skillet. Cover and simmer for 15 minutes, or until meatballs are cooked through.
- Stir in the heavy cream and chopped parsley. Heat through for 2-3 minutes. Season with additional salt and pepper if needed before serving.
Notes
You can customize the seasonings to taste.