Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces fresh mushrooms, sliced
- 1 cup beef broth
- 1/2 cup heavy cream
Instructions
- Set a large skillet or Dutch oven over medium-high heat. Add olive oil and heat until shimmering.
- In a bowl, mix ground beef, breadcrumbs, egg, half the garlic, half the onion, parsley, salt, and pepper. Roll into meatballs.
- Sear meatballs in batches until browned on all sides. Remove and set aside. Add butter to the skillet.
- Sauté remaining garlic and onion in butter until soft. Add mushrooms and cook until browned.
- Pour in beef broth, scraping the pan to deglaze. Simmer for 2–3 minutes, then return meatballs to the skillet. Cover and cook for 10 minutes.
- Stir in heavy cream and simmer uncovered until the sauce thickens. Taste and adjust seasoning.
- Sprinkle with fresh parsley and serve hot over mashed potatoes, noodles, or rice.
Notes
- Use a mix of mushrooms for deeper flavor.
- Don’t overcrowd the pan when browning meatballs.
- For a lighter version, substitute cream with half-and-half.
- Let sauce sit 5 minutes before serving for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 690mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 135mg
