Jan 7, 2013

Meatballs in Mushroom Sauce

Meatballs in Mushroom Sauce

I’m a little late to the party, I know, but Happy New Year, everyone!

We had a wonderful holiday and spent Christmas and New Years Eve with tons of family and friends. We had a, get this, Christmas BBQ! Which is crazy with our Dutch winters, but it was seven kinds of awesome. Why didn’t I think of it sooner?!

I also did what few other bloggers do during December; I took some time off from blogging and spent it with my son. We enjoyed every single minute.

After all the December food, and now that school has started, I’m up for fast, yet incredibly tasty meals. This is an oldy, but off the charts delicious and it’s such a simple weeknight dinner.

Pairs really well with basic sides such as mashed potatoes and carrots (links below the recipe). You whip this up in roughly 20 minutes, so it won’t keep you slaving over a hot stove too long.

 

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

 
Directions:

Using the same seasoning as I use in my Dutch meatballs—it’s my go-to seasoning. Mix it up.
Meatballs in Mushroom Sauce

Use a medium size ice scoop to create even-sized meatballs. I ended up with 12 of them.
Meatballs in Mushroom Sauce

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.
Meatballs in Mushroom Sauce

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

Chop the flat-leaf parsley, or use a tbsp dried parsley.
Meatballs in Mushroom Sauce

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.
Meatballs in Mushroom Sauce

Sautee the onion for a minute before adding the mushrooms and garlic. Cook them for 3 to 4 minutes.
Meatballs in Mushroom Sauce

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

Pour in the beef broth.
Meatballs in Mushroom Sauce

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

Mix the cornstarch with 3 tbsp beef broth and pour it into the pan.
Meatballs in Mushroom Sauce

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

There it is… my first recipe for 2013! And a tasty one at that.
Meatballs in Mushroom Sauce

 
Serving tip:

Simple Oven-Baked Carrots
Potato and Caramelized Onion Puree
Easy Baked Carrots
 

Meatballs in Mushroom Sauce
Ingredients
    Meatballs and Sauce:

    1 pound ground beef (mine was 50 pork/50 beef)
    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

    Meatball Seasoning:

    2 tbsp sweet chili sauce
    1/2 a tbsp ground nutmeg
    2 tbsp coarse mustard
    1/2 tsp white pepper
    6 tbsp breadcrumbs
    1 tbsp milk
    1 1/2 tsp salt
    1 egg

Directions
    Add everything listed under Meatball Seasoning to the ground beef, mix it up and use a medium size ice scoop to create even-sized meatballs. I ended up with 12 meatballs.

    Mince the onion, clean and slice the mushrooms, chop the parsley and grate the garlic. Heat the butter and brown the meatballs all around. Transfer them to a plate. Cook the onion for a minute before adding the mushrooms and garlic. Give it 3 to 4 more minutes.

    Add a few drops tabasco, the worcestershire sauce, mustard, black pepper and the minced parsley. Cook it for a minute before pouring in the beef broth. Add the meatballs and simmer everything 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. Serve with mashed potatoes and steamed broccoli or carrots!

Meal type: Main Course
Servings: 4
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