Tuesday, May 4, 2010

Meatballs with Mushroom Gravy

This recipe along with all my meatball recipes can be made with premade frozen meatballs, if you don't want to make your own. Also these meatballs can be made ahead and frozen, to use for a quick weeknight meal. You can also use more mushrooms if you prefer.

1 pound ground beef
1/4 cup chopped italian parsley
1 tablespoon plus 2 teaspoons kosher salt
3 teaspoons black pepper
1/2 teaspoon crushed red pepper
1/4 cup shredded parmesan
1/2 cup panko bread crumbs
2 teaspoons chopped garlic
1 egg, lightly beaten
1 tablespoon vegetable oil
1/2 container mushrooms, sliced
4 tablespoons butter
4 tablespoons flour
2 cups low sodium beef broth
1/4 to 1/2 cup low fat milk

Make It:
Preheat oven to 400. In a large bowl mix together beef, parsley, 1 tablespoon salt, 2 teaspoons pepper, red pepper, parmesan, bread crumbs, garlic and egg. Stir until completely mixed together. Heat vegetable oil in a large skillet. Meanwhile using a small scoop, put mixture into the palm of your hand and shape into a tight ball. Add to pan continue until pan is full. Brown meatballs on all sides. Move to a baking sheet. Continue with the rest of the mixture. Move baking sheet to oven. Bake for 10 to 15 minutes until meatballs are cooked through. While meatballs are in the oven, heat a large pot over medium heat. Add butter to pan, once melted add mushrooms to pan. Once mushrooms are softened add flour to pan, stir to combine. Allow flour to cook for 1 minute add beef broth to pan, whisk to combine. Allow to cook and thicken, stirring occasionally for about 5 minutes. Stir in milk, season with 2 teaspoons salt and 1 teaspoon black pepper. Remove meatballs from oven and add to gravy, stir lightly to combine. Serve over mashed potatoes or noodles. Enjoy!

No comments:

Post a Comment