If you’re looking for a cozy, comforting dinner that the whole family will love, these Lightened-Up One Pan Beef Meatballs with Mushroom Gravy check all the boxes. Made with lean ground beef, fresh herbs and a rich, savory mushroom gravy this dish is a lighter twist on classic comfort food. Everything cooks in one pan, so clean up is easy! Serve these tender meatballs over mashed potatoes with a veggie for the perfect, kid approved comforting fall or winter meal.
What you’ll need to make this recipe
- Extra lean or lean ground beef
- I like to use Laura’s Lean ground beef.
- bread crumbs
- These Aleia’s are a great gluten free option.
- egg
- garlic
- shallots
- Worcestershire sauce
- fresh parsley
- mushrooms
- sherry wine
- You can substitute cooking wine here.
- beef broth
- corn starch
- kosher salt
- fresh cracked pepper
How to make Lightened-Up One Pan Beef Meatballs with Mushroom Gravy
Start by combining all of the meatball ingredients in a large mixing bowl. When all of the meatball ingredients are combined well form into 16 equal sized meatballs by gently rolling the meat using your hands.
In the meantime, preheat a frying pan or non-stick skillet over medium high heat. Add some olive oil spray to the pan and sear the meatball on all sides. You want the meatballs to get a brown crust on them. This will take 5 to 7 minutes total. The meatballs will not be cooked through at this point, but remove them from the pan and set aside on a plate to rest.
In the same frying pan, add more olive oil spray, along with the sliced shallots and mushrooms. Saute the vegetables over medium high heat, covering the pan intermittently so that the vegetables steam and cook down. Cook the vegetables for about 10 minutes or until they are tender, and slightly caramelized, golden brown in color. Next, add the sherry to the pan and use a wooden spoon to pick up any burnt bits on the bottom of the pan. Simmer the wine for about 5 minutes over medium heat until it cooks down slightly and the alcohol evaporates.
Combine the corn starch with the beef broth and whisk together to break down any lumps. Then add the Worcestershire, beef broth mixture and salt to the pan. Bring to a slow boil, and then return the meatballs to the pan. Simmer the meatballs over medium low heat until the sauce thickens and the meatballs are cooked to your desired temperature. This will take about 15 to 20 minutes. Taste for seasoning.
What to serve with these meatballs
I like to serve these meatballs with mashed potatoes and a green vegetable. Other great options would be egg noodle noodles or rice. If you wanted to keep it lower in carbs you could do mashed cauliflower. Whatever sides you choose, this comfort meal will be a hit!
Lightened-Up One Pan Beef Meatballs with Mushroom Gravy
Equipment
- 1 large frying pan
Ingredients
For the meatballs:
- 1 lb extra lean ground beef
- ¼ c seasoned bread crumbs, (can sub gluten free)
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- ½ tsp kosher salt
- fresh cracked pepper
- 2 tbsp fresh parsley, chopped
For the sauce:
- 1 c shallots, sliced
- 8 oz mushrooms, sliced
- ½ c sherry wine, can sub cooking wine
- 1 tbsp worcestershire sauce
- 1 c beef broth
- 1 tbsp corn starch
- ½ tsp kosher salt
Instructions
- In a large mixing bowl, combine all the meatball ingredients.
- Form into 16 equal sized meatballs by gently rolling the meat using your hands.
- In the meantime, preheat a frying pan or non-stick skillet over medium high heat.
- Add olive oil spray to the pan, and sear the meatballs on all sides for a golden brown crust for about 5-7 minutes total.
- The meatballs will not be cooked through at this point, but remove them from the pan and set aside on a plate to rest.
- In the same frying pan, add more olive oil spray, along with the sliced shallots and mushrooms.
- Saute the vegetables over medium high heat, covering the pain intermittently so that the vegetables steam and cook down.
- Cook the vegetables for about 10 minutes or until they are tender, and slightly caramelized, golden brown in color.
- Next, add the sherry to the pan and use a wooden spoon to pick up any burnt bits on the bottom of the pan.
- Simmer the wine for about 5 minutes over medium heat until it cooks down slightly and the alcohol evaporates.
- Combine the corn starch with the beef broth and whisk together to break down any lumps.
- Then add the Worcestershire, beef broth mixture and salt to the pan.
- Bring to a slow boil, and then return the meatballs to the pan.
- Simmer the meatballs over medium low heat until the sauce thickens and meatballs are cooked to your desired temperature. This should take about 15-20 minutes. Taste for seasoning.
Weight Watchers
Nutrition
Related Posts
Leave a Reply