If you love meatballs and mushroom gravy then this one is for you.
It looks like a hard recipe but really it is easy

​

MEATBALLS​

• 3/4 cup panko breadcrumbs
• 1/2 onion
• 500g beef mince
• 1 garlic clove , minced or 1 teaspoon jar garlic
• 1 egg
• 1 tbsp tomato sauce
• 1 beef stock cube , crumbled
• 1/2 tsp Worcestershire sauce
• 3 tsp dijon mustard OR 2 tsp dry mustard powder

COOKING MEATBALLS:​

• 1 tbsp olive oil

SAUTÉED MUSHROOMS:​

• 2 tbsp / 30g unsalted butter
• 250 g mushrooms , sliced
• 1/4 tsp each cooking salt & pepper
• 2 garlic cloves , minced or 2 teaspoon jar garlic

GRAVY:​

• 2 cups beef stock , low salt, any store stock I use homebrand, Campbell's ect
• 1/4 tsp each cooking salt & pepper

GRAVY THICKENER​

• 3 tbsp flour plain
• 2 tbsp water
• 2 tsp dijon mustard
• 2 tsp Worcestershire sauce

SERVING:​

• Mashed potato or rice

Instructions​

MEATBALLS:​

• Grated onion – Place the breadcrumbs in a large bowl. Using a standard box grater, grate the onion over the panko so it soaks in. Mix through.
• Meatball mixture – Add remaining Meatball ingredients and mix well with your hands until thoroughly combined.
• Roll balls – Roll 20 to 22 balls (1 1/2 tablespoons of mixture).

COOKING:​

• Gravy thickener – Mix ingredients in a bowl until smooth. We will use this to thicken the gravy
• Brown meatballs – Heat the oil in a large skillet over high heat. Cook meatballs, using tablespoons to roll (to minimise deforming) until browned on the outside but still raw inside. Remove onto a plate and set aside.
• Sauté mushrooms – Melt butter in the same skillet still on high. Cook mushrooms until they start to soften (~ 2 minutes). Add salt, pepper and the garlic, then cook for a further 2 minutes until the garlic is golden and mushrooms are soft.
• Make gravy – Add beef stock, salt, pepper then stir to combine.
• Simmer meatballs – Once the liquid starts to simmer, add meatballs and any juices pooled on the plate. Adjust heat to medium so it's simmering gently and cook for 5 minutes until gravy is thickened and meatballs are cooked through.
• Serve with mash potato

 

[Jarred Santos]

If you love meatballs and mushroom gravy then this one is for you.
It looks like a hard recipe but really it is easy

View attachment 15823​

MEATBALLS​

• 3/4 cup panko breadcrumbs
• 1/2 onion
• 500g beef mince
• 1 garlic clove , minced or 1 teaspoon jar garlic
• 1 egg
• 1 tbsp tomato sauce
• 1 beef stock cube , crumbled
• 1/2 tsp Worcestershire sauce
• 3 tsp dijon mustard OR 2 tsp dry mustard powder

COOKING MEATBALLS:​

• 1 tbsp olive oil

SAUTÉED MUSHROOMS:​

• 2 tbsp / 30g unsalted butter
• 250 g mushrooms , sliced
• 1/4 tsp each cooking salt & pepper
• 2 garlic cloves , minced or 2 teaspoon jar garlic

GRAVY:​

• 2 cups beef stock , low salt, any store stock I use homebrand, Campbell's ect
• 1/4 tsp each cooking salt & pepper

GRAVY THICKENER​

• 3 tbsp flour plain
• 2 tbsp water
• 2 tsp dijon mustard
• 2 tsp Worcestershire sauce

SERVING:​

• Mashed potato or rice

Instructions​

MEATBALLS:​

• Grated onion – Place the breadcrumbs in a large bowl. Using a standard box grater, grate the onion over the panko so it soaks in. Mix through.
• Meatball mixture – Add remaining Meatball ingredients and mix well with your hands until thoroughly combined.
• Roll balls – Roll 20 to 22 balls (1 1/2 tablespoons of mixture).

COOKING:​

• Gravy thickener – Mix ingredients in a bowl until smooth. We will use this to thicken the gravy
• Brown meatballs – Heat the oil in a large skillet over high heat. Cook meatballs, using tablespoons to roll (to minimise deforming) until browned on the outside but still raw inside. Remove onto a plate and set aside.
• Sauté mushrooms – Melt butter in the same skillet still on high. Cook mushrooms until they start to soften (~ 2 minutes). Add salt, pepper and the garlic, then cook for a further 2 minutes until the garlic is golden and mushrooms are soft.
• Make gravy – Add beef stock, salt, pepper then stir to combine.
• Simmer meatballs – Once the liquid starts to simmer, add meatballs and any juices pooled on the plate. Adjust heat to medium so it's simmering gently and cook for 5 minutes until gravy is thickened and meatballs are cooked through.
• Serve with mash potato

Yum! I love my meatballs with extra garlic powder thank you for this amazing recipe @Suzanne rose!

 

[mylittletibbies]

Thank you for this yummy recipe, will be having this for tea tonight. Yum!!