Ingredients
For the Meatballs:
1lb ground beef
1/2 cup breadcrumbs
1 egg
1/4 cup grated Parmesan
4 cloves garlic, minced
1 small onion, finely grated
2 tsp fresh parsley, chopped (plus extra for garnish)
1 tsp salt
1/8 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
2 tbsp olive oil (for frying)
For the Mushroom Gravy:
2 tbsp butter
8 oz (225g) mushrooms, sliced (button, cremini, or mixed)
2 tbsp all-purpose flour
2 cups beef broth
1 tsp Worcestershire sauce
1/2 tsp thyme (dried or fresh)
1/4 cup heavy cream
Salt and pepper to taste
For the Mashed Potatoes:
2 lbs potatoes, peeled and diced
4 tbsp butter
1/2 cup milk or cream
Salt and pepper to taste
Instructions
In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, onion, parsley, salt, and black pepper, onion powder and garlic powder. Mix until just combined. Roll into meatballs. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides (they don’t need to be fully cooked yet). Set aside.
In the same skillet, melt the butter. Add the mushrooms and sauté until browned and softened (about 5-7 minutes). Sprinkle the flour over the mushrooms and stir well to cook the flour for 1-2 minutes. Slowly pour in the beef broth while stirring continuously to avoid lumps. Add Worcestershire sauce and thyme. Let the gravy simmer and thicken (5-7 minutes). Stir in the heavy cream.Season with salt and pepper to taste.
Return the meatballs to the skillet. Simmer in the gravy for 10 minutes until cooked through.
Boil the diced potatoes in salted water until fork-tender (for about 15 minutes). Drain the potatoes and mash with butter and milk until creamy. Season with salt and pepper to taste. Spoon mashed potatoes onto a plate or bowl. Top with the meatballs and pour over the rich mushroom gravy. Garnish with fresh parsley.