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Dinner recipe · from the recipe book

Beef Meatballs in Mushroom Gravy, Roasted Vegetables

Tender thyme-scented beef meatballs simmered in a savory, silky mushroom gravy, served with caramelized roasted potatoes, carrots and green beans.

Beef Meatballs in Mushroom Gravy, Roasted Vegetables

Ingredients

  • 1¼ lb560 gGround beef, 90% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1 medium110 gYellow onionfinely chopped, divided
  • 3 cloves9 gGarlicminced, divided
  • ¼ cup chopped15 gFresh parsleychopped, divided
  • 2 tsp2 gDried thymedivided
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1 tbsp15 gUnsalted butter
  • 2 tbsp16 gAll-purpose flour
  • 1⅔ cups360 gReduced-sodium beef broth
  • 1¾ tsp10 gWorcestershire sauce
  • ¼ cup60 gSour cream
  • 3 small500 gRed potatoescut into 1-inch chunks
  • 4 medium250 gCarrotscut into 1-inch pieces
  • 2½ cups cut250 gGreen beanstrimmed
  • 1½ tbsp20 gOlive oildivided
  • ¾ tsp4 gSaltdivided
  • ¾ tsp2 gBlack pepperdivided

Steps

  1. Preheat the oven to 425°F (220°C). Line two sheet pans with parchment.
  2. On the first sheet pan, toss the red potatoes and carrots with three-quarters of the olive oil, one-third of the salt and one-third of the black pepper. Roast 15 minutes.
  3. Meanwhile, in a large bowl, soak the breadcrumbs in the milk for 2 minutes. Add the beef, egg, half the onion, half the garlic, half the parsley, half the thyme, one-third of the salt and one-third of the black pepper. Mix gently and roll into 16 balls; set them on the second sheet pan.
  4. Toss the green beans with the remaining olive oil on the potato pan after the 15 minutes, then return it to the oven along with the meatballs. Roast both 15 minutes, until the vegetables are browned and tender and the meatballs reach 160°F (71°C) inside.
  5. While they roast, melt the butter in a large skillet over medium heat. Cook the mushrooms and the remaining onion for 7 minutes, until browned. Add the remaining garlic and remaining thyme and cook 30 seconds.
  6. Sprinkle the flour over the mushrooms and stir 1 minute. Whisk in the beef broth and Worcestershire sauce and simmer 4 minutes, until thickened.
  7. Take the skillet off the heat and stir in the sour cream, the remaining salt and the remaining black pepper. Add the meatballs and turn to coat.
  8. Serve the meatballs and mushroom gravy with the roasted vegetables, sprinkled with the remaining parsley.

Contains: Milk, Egg, Fish, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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