The Best Kind Of Home Comfort Food, Meatballs With Mushroom Gravy

Meatballs are not a complicated to make. Even the most novice cook can take ground meat, some seasoning and roll the meat into balls. We all played with playdough as kids so this part should be very simple.

The most complicated part about this recipe is having the patience to cook the roux that thickens the sauce for the gravy. Aside from that, you will feel like a champ after making this recipe.

The original recipe from Sweet and Savory By Shinee includes an additional recipe for meatballs that could be prepared 1-2 days prior to cooking this dish. The link can be found at the bottom of the recipe.

Ingredients

• 1lb (450gr) meatballs

• 2 tablespoons olive oil

• 6oz (170gr) mushrooms

• 2 garlic cloves, pressed

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 3 cups (700ml) beef stock

• 1 tablespoon Worcestershire sauce

• Salt and pepper to taste

• 2 tablespoons chopped parsley if desired

• Mashed potatoes for serving

Instructions

1. Slice the mushrooms.

2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Place 1lb meatballs (frozen or fresh) in one layer and brown on all sides, turning each meatball using a tong. Meatballs don’t need to be cooked all the way, we’re just browning for now. Remove onto a plate.

3. Pour the remaining 1 tablespoon of olive oil into the same skillet and add mushrooms along with garlic. Cook the mushrooms stirring frequently for about 3 minutes, or until they’re nice and brown. Remove onto a plate.

4. In the same skillet, melt the butter and stir in the flour. Cook the flour mixture for at least 2 minutes, whisking constantly. (That’s how we make the roux thicken the gravy. If you don’t cook the roux long enough, you will taste raw flour in your gravy, so don’t rush this step.)

5. Slowly pour in the stock and Worcestershire sauce and bring it to a boil, whisking frequently.

6. Add browned meatballs and mushrooms and cook for additional 8-10 minutes. If the gravy thickens too much, add a little bit of water, or stock. Salt and pepper to taste. If desired, add chopped parsley before serving. Serve over mashed potatoes for a complete meal.

Recipe source: Sweet and Savory By Shinee

Photo source: Family Circle