Beef Meatballs in Mushroom Sauce

Beef Meatballs In Mushroom Sauce

The tender beef meatballs are first fried for the crispy outside and then watered with a delicious mushroom sauce. Also, learn how to make meatballs tons of for your freezer here.

Beef Meatballs In Mushroom Sauce

Ingredient

For Ready-Made Meatballs

2 teaspoons of black pepper
3 eggs
2 teaspoons of Italian seasoning
1 ½ cup (90gr) Panko (Japanese breadcrumbs)
4 pounds (2kg) ground beef
5-6 cloves of garlic, squeeze
2 tablespoons of Worcestershire sauce
4 teaspoons of salt

For Meatballs in Mushroom Sauce:

2 tablespoons of chopped parsley, if desired
1lb (450gr) meatballs
Salt and pepper to taste
2 tablespoons of olive oil
Mashed potatoes to serve
6oz (170gr) of mushrooms
2 cloves of garlic, squeeze
3 tablespoons of unsalted butter
3 tablespoons of all-purpose flour
3 cups (700ml) beef broth
1 tablespoon of Worcestershire sauce

Instruction

To make ready-made meatballs, put the panko in a food processor until crumbs.
In a large bowl, mix with Panko, beef, garlic, eggs, Worcestershire sauce, Italian seasoning, salt and pepper. With clean hands, mix the beef mixture until well mixed.
Using a medium-sized cake spoon, shape the meatballs and arrange them on 2 baking sheets, coated with baking paper. (I usually get around 125 1 inch meatballs.)
Enter the meatballs in the freezer until completely frozen. Then divide into four 1-lb portions and place them in a frozen bag, or vacuum seal for longer storage.
To make meatballs in mushroom sauce, we will only use 1 lb of meatballs.
Cut mushrooms.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Place 1lb of meatballs (frozen or fresh) in one layer and chocolate from all sides, turning each meatball using a barrel. Meatballs do not need to be cooked all the time, we are only browned for now. Lift to the plate.
Pour 1 tablespoon of olive oil into the same pan and add mushrooms with garlic. Cook the mushrooms, often stirring for about 3 minutes, or until they are nice and brown. Lift to the plate.
In the same pan, melt the butter and stir in the flour. Cook the flour mixture for at least 2 minutes, stirring constantly. (That's how we make the roux to thicken the sauce. If you don't cook the roux long enough, you will feel the raw flour in your sauce, so don't rush this step.)
Slowly pour the broth and Worcestershire sauce and bring to a boil, shake frequently.
Add brown meatballs and mushrooms and cook for an additional 8-10 minutes. If the sauce thickens too much, add a little water, or broth. Salt and pepper to taste. If desired, add chopped parsley before serving. Serve with mashed potatoes for a complete meal.