Meatballs in Mushroom Sauce

By charlotteh371

Ingredients

• 1 pound ground beef (mine was 50 pork/50 beef)
• Seasoning + egg + bread crumbs (recipe is in the printable)
• 10 oz mushrooms
• 1 small onion
• 1 garlic clove
• 1 cup beef broth
• 2 tsp yellow mustard
• 1/4 to 1/2 tsp ground black pepper
• 1 tbsp worcestershiresauce
• few drops tabasco
• 1 tbsp cornstarch (mixed with 3 tbsp beef broth)
• 1 tbsp butter
• flat-leaf parsley

Preparation

Step 1

Using the same seasoning as I use in my Dutch meatballs—it’s my go-to seasoning. Mix it up.
Use a medium size ice scoop to create even-sized meatballs. I ended up with 12 of them.
Mince the onion and chop the garlic.
Meatballs in Mushroom Sauce

Shrooms. You either love them or hate them. I’m in the love camp! No, you cannot replace the mushrooms in mushroom sauce, sorry.


I clean then with a towel, unless they’re really dirty, then I wash ‘em up. Remove the stem and slice them.

Chop the flat-leaf parsley, or use a tbsp dried parsley.
Heat the butter and brown the meatballs all around.
Meatballs in Mushroom Sauce

I usually keep browning them until they’re almost done. Transfer them to a plate and keep them warm.
Sautee the onion for a minute before adding the mushrooms and garlic. Cook them for 3 to 4 minutes.


Add a few drops tabasco, the worcestershire sauce, mustard, black pepper to taste and the minced parsley. Give it a minute.

Pour in the beef broth.

Add your meatballs, bring it to a boil, and let it simmer for 5 minutes.

Mix the cornstarch with 3 tbsp beef broth and pour it into the pan.

Let it simmer for a few more minutes and taste for seasoning. I added a bit of extra salt and pepper.