Beef Meatballs in Mushroom Gravy

This recipe looks awesome! But I was wondering if I could do the same thing going but put it in the slow cooker to help save time when making a larger holiday dinner. Thanks a bunch!

Juicy tender meatballs are first pan-fried for deliciously crispy exterior and then smothered in hearty mushroom gravy! Plus, learn how to make ton of meatballs for your freezer, step by step.


For make-ahead meatballs:

  • 1 ½ cups (90gr) Panko (Japanese breadcrumbs)
  • 4lbs (2kg) ground beef
  • 5-6 garlic cloves, pressed
  • 3 eggs
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 4 teaspoons salt
  • 2 teaspoons ground black pepper

For meatballs in mushroom gravy:

  • 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

Get the instructions ===>>>

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