Beef Meatballs with Creamy Mushroom Sauce and Garlic
Juicy meatballs smothered in a rich creamy mushroom sauce is what’s for dinner tonight. We’re making from-scratch comfort food your whole family will love. This homemade mushroom cream sauce is made without a can of cream of mushroom soup…and it’s so easy!
Combine the grass-fed meatballs ingredients in a large bowl and mix them together with your hands. Mix just until the ingredients are well incorporated so the ground beef doesn’t become too compacted.
Form the meat mixture into 1 inch balls and spread them out on a large baking sheet lined with parchment paper.
Bake the meatballs for 30 minutes at 350 degrees. While the meatballs bake, make the creamy mushroom sauce.
Melt half a tablespoon of butter over medium heat in a large skillet. Add the sliced onions and cook until they’re soft.
When the onion is soft, add the half and half and stir well. Then add the minced garlic and sliced mushrooms to the sauce pan. Stir well to combine the ingredients and bring the cream sauce to a very gentle simmer. (Do not boil the sauce!)
Stir occasionally until the mushrooms are cooked. This will take about 15 minutes. While the mushrooms simmer, we'll make the roux to thicken the cream sauce.
Heat a small pot over very low heat on the stovetop. Add 2 tablespoons of butter to the warm pot and wait while it melts.When it’s melted, add 2 tablespoons of gluten-free flour and stir well to combine the flour with the melted butter. When it starts to smell like pie crust remove the pot from the heat.
When the mushrooms are cooked, add half of your roux to the creamy mushroom sauce and stir well. The sauce will begin to thicken. Slowly add more roux while continuing to stir until the mushroom sauce reaches your desired consistency.
When the meatballs are done baking, place them on paper towels to absorb any fat that released to the surface.You can then add the meatballs to the skillet with the mushroom cream sauce, and serve directly from the saucepan onto plates. Or, place the meatballs into a serving dish and pour over the creamy sauce.
Notes
This recipe makes 16 to 22 meatballs depending on their size.