Creamy Mushroom Meatballs



1 lb ground beef

1 tbsp butter

1/4 C minced onion

1/4 C diced onion

4 oz fresh mushrooms (half a container) - diced

1 C beef broth

1/2 C heavy whipping cream

1/4 C grated parmesan cheese

1 egg

1/2 Tbsp cornstarch (optional)

4 cloves minced garlic

1/2 Tbsp Italian seasoning

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp fresh ground pepper


1. saute mushrooms, 1/2 of minced garlic, and minced onion in butter over medium heat 5-7 minutes or until very soft and beginning to carmelize

2. In a medium bowl combine ground beef, diced onion, remaining garlic, egg, and half of each seasoning. Form into balls (I like golf ball sized) and place in pan on top of mushrooms. Add half of beef broth and cook over medium, turning meatballs once when they start to firm up.

3. Add parmesan, remaining seasonings, and heavy whipping cream. Simmer over medium-low 10 minutes. Stir occasionally to keep from sticking.

4. (optional) In a small bowl whisk cornstarch into a few tablespoons of beef broth and pour over meatballs. Stir occasionally and allow mixture to thicken, about 5 minutes. This step can be omitted if you prefer your sauce thinner or do not want to use cornstarch (differing opinions on cornstarch and keto diet). You can also simmer longer to thicken up.



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