In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, milk, minced garlic, oregano, salt, and pepper. Mix well until all ingredients are fully incorporated.
Shape the mixture into 1 to 1.5-inch meatballs, ensuring they are all roughly the same size for even cooking.
Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 4-5 minutes per side until the meatballs are browned on all sides and cooked through (internal temperature should reach 160°F/71°C). Remove the meatballs from the skillet and set them aside.
Make the Mushroom Gravy:
In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and chopped onion. Sauté for about 5-6 minutes, or until the mushrooms are browned and the onions are soft.
Add the minced garlic and thyme, cooking for another minute until fragrant.
Sprinkle the flour over the mushrooms and onions, stirring well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, and cook for about 3-5 minutes until the gravy thickens.
Stir in the heavy cream and season with salt and pepper to taste. Continue to simmer for an additional 2 minutes until the gravy is smooth and creamy.
Combine the Meatballs with Gravy:
Return the cooked meatballs to the skillet with the mushroom gravy. Stir gently to coat the meatballs in the gravy. Let them simmer in the gravy for about 5 minutes to allow the flavors to meld together.
Serve and Garnish:
Serve the beef meatballs in mushroom gravy over mashed potatoes, rice, or pasta. Garnish with freshly chopped parsley for a pop of color and added flavor.
Serving and Storage Tips:
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