Meatballs in Mushroom Gravy
From scratch meatballs in a creamy mushroom and wine gravy.
Servings: 6 servings
Calories: 391kcal
Cost: $5
Ingredients
Meatballs
- 1 ½ pound ground beef
- 1 large egg
- ⅓ cup Parmesan cheese grated
- ½ teaspoon onion powder
- ½ teaspoon salt
- pinch pepper
Sauce
- 2 tablespoons butter
- 1 cup cremeni mushrooms cleaned, and thinly sliced
- 1 shallot peeled, minced
- 2 cloves garlic peeled, minced
- rosemary sprigs
- ⅓ cup wine dry, white
- 2 ½ cups beef broth
- 2 tablespoon corn starch dissolved in 2 tablespoons of water
- ¼ cup heavy cream
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees
- Combine meatball ingredients, and roll into 2 inch balls. Arrange on a baking sheet and bake 30 minutes, until cooked through.
- In a deep skillet, saute` butter, garlic, shallot, mushrooms, and whole rosemary sprigs on medium high heat until onions are caramelized.
- Add white wine and beef broth, and simmer for 15 minutes. Reduce heat to medium low,
- Whisk cornstarch with a couple tablespoons of water, then whisk into the beef broth and wine mixture. Simmer for another 3 mintues until thickend.
- Reduce heat to low, and whisk in the cream.
- Add meatballs to the sauce, turn to coat, and simmer until all of the meatballs are cooked through, then remove from the heat.
- Serve meatballs and sauce on buttered pasta or mashed potatoes.
Nutrition
Serving: 1g | Calories: 391kcal | Carbohydrates: 5g | Protein: 24g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 849mg | Potassium: 423mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 3mg