Lightened-Up One Pan Beef Meatballs with Mushroom Gravy

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.

Course main course

Cuisine American

Prep Time 5

Cook Time 30

Servings servings of 4 meatballs

Calories 282kcal

Author Steph

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.

Nutrition