Beef Meatballs in Mushroom Gravy

Ingredients:

For the meatballs:

500g ground beef

1 small onion, finely chopped

1 garlic clove, minced

1 egg

½ cup breadcrumbs

2 tbsp fresh parsley, chopped

1 tsp Worcestershire sauce

Salt and black pepper to taste

For the mushroom gravy:

2 tbsp butter

250g mushrooms (button or cremini), sliced

1 garlic clove, minced

2 tbsp all-purpose flour

2 cups beef stock

½ cup heavy cream

1 tsp Dijon mustard (optional)

Salt and black pepper to taste

1 tbsp fresh parsley for garnish

Instructions:

Prepare the meatballs:

In a large bowl, combine ground beef, chopped onion, minced garlic, egg, breadcrumbs, parsley, Worcestershire sauce, salt, and pepper. Mix until just combined.

Form the mixture into small meatballs, about 1.5 inches in diameter. Set aside.

Cook the meatballs:

Heat a large skillet over medium heat with a drizzle of oil. Sear the meatballs on all sides until browned but not fully cooked, about 5-7 minutes. Remove from the skillet and set aside.

Make the mushroom gravy:

In the same skillet, melt butter over medium heat. Add the mushrooms and sauté for 5-7 minutes until they release their moisture and become golden brown. Add minced garlic and cook for another minute.

Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the beef stock, stirring constantly to avoid lumps.

Add cream and seasonings:

Stir in the heavy cream and Dijon mustard (if using). Let the gravy simmer for 3-5 minutes until thickened. Season with salt and pepper to taste.

Simmer the meatballs:

Return the meatballs to the skillet and simmer in the gravy for 10-15 minutes, or until the meatballs are fully cooked and tender. Stir occasionally to coat the meatballs in the sauce.