Directions
- In a large bowl, combine ground meat, breadcrumbs, egg, minced garlic, salt, pepper, and parsley. Mix until evenly incorporated.
- Form the mixture into small meatballs, about 2.5 cm (1 inch) in diameter.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Brown the meatballs on all sides, then remove and set aside.
- In the same skillet, add remaining olive oil. Sauté onions until translucent, then add sliced mushrooms and garlic. Cook 5–7 minutes until mushrooms release their moisture and start to brown.
- Sprinkle flour over the mushrooms and stir for 1–2 minutes to cook out the raw taste.
- Gradually pour in broth, stirring constantly to avoid lumps. Add cream and thyme, and season with salt and pepper. Simmer until the sauce thickens slightly.
- Return the meatballs to the skillet, spooning sauce over them. Cover and cook 10–12 minutes, until meatballs are fully cooked and sauce is rich and creamy.
- Remove from heat and let rest 2–3 minutes before serving.
Recipe Details
Prep Time: 15 min
Cook Time: 25–30 min
Total Time: 40–45 min
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Swap beef with ground turkey, chicken, or pork for a lighter option
- Use a mix of mushrooms like cremini, shiitake, or portobello for added depth
- Add a splash of white wine to the sauce for a richer flavor
- Sprinkle fresh parsley or grated Parmesan on top before serving
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