Meatballs with Creamy Mushroom Sauce
Tender meatballs in creamy mushroom sauce – a rich, mouthwatering delight perfect for special family dinners.
Servings 4 people
Calories 100kcal
Cost $15
Ingredients
For the Meatballs:
- 1 pound ground beef I love using our local beef I have never tasted anything better!
- 1/2 cup breadcrumbs
- 1/2 cup half and half
- 2 cloves garlic minced
- 1/2 onion diced
- 1 teaspoon original Badia complete seasoning my favorite seasoning that I use in every recipe
- Salt and pepper to taste
For the Creamy Mushroom Sauce:
- 1.5 lb sliced mushrooms button or cremini
- oil for sautéing
- 1/4 cup all-purpose flour
- 1/2 cup half and half
- 1/2 cup chicken or vegetable broth water will work great as well
- 2 cloves garlic minced
- 1/2 onion diced
- 1 teaspoon original Badia complete seasoning
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
Making the Meatballs:
- In a large bowl, combine the ground beef, bread crumbs, half and half, diced onion, garlic, and the seasonings. Mix well until all ingredients are combined.
- Let it sit for a few minutes for the bread crumbs to absorb the half and half.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
- Preheat a cast iron skillet with oil.
- Place the meatballs and fry for about 5 mins on each side. They should be golden.
- Pour the creamy mushroom sauce over the meatballs and simmer for 5 mins.
Preparing the Creamy Mushroom Sauce:
- In a large skillet, heat oil.
- Add the sliced mushrooms and sauté until they're tender and browned. Add onion and garlic.
- Sprinkle the flour over the mushrooms, garlic and onion, stirring constantly to create a roux. Cook for about 2 minutes to eliminate the raw flour taste.
- Gradually pour in the half and half and broth or water, stirring constantly to avoid lumps from forming.
- Allow the sauce to simmer and thicken for a few minutes.
- Add badia complete seasoning and paprika.
- Season the sauce with salt and pepper according to your taste.
- Pour over the meatballs.