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Lunch recipe · from the recipe book

Beef Meatballs with Mushroom Sauce and Pasta

Tender, garlicky beef meatballs simmered in a savory, creamy mushroom gravy over pasta with a bright parsley finish.

Beef Meatballs with Mushroom Sauce and Pasta

Ingredients

  • 1 lb450 gGround beef, 90% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • ¼ cup grated25 gGrated Parmesan
  • 4 cloves12 gGarlicminced
  • 1 medium110 gYellow onionfinely chopped
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1½ tbsp20 gOlive oil
  • 2 tbsp15 gAll-purpose flour
  • 1⅔ cups360 gReduced-sodium beef broth
  • ¼ cup60 gSour cream
  • 1¾ tsp10 gWorcestershire sauce
  • 1 tsp1 gDried thyme
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 10½ oz300 gPasta, dry
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Bring a large pot of water to a boil for the pasta.
  2. In a bowl, mix the ground beef, egg, breadcrumbs, Parmesan, half the garlic, half the salt and half the black pepper until just combined. Roll into 16 even balls.
  3. Heat half the olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 8 minutes, then move them to a plate.
  4. Add the remaining olive oil, the onion and the mushrooms to the skillet and cook until the mushrooms are browned, about 8 minutes. Stir in the remaining garlic and the thyme for 30 seconds.
  5. Sprinkle in the flour and stir 1 minute, then whisk in the beef broth and Worcestershire sauce and bring to a simmer.
  6. Return the meatballs to the skillet, cover and simmer 10 minutes, until the meatballs reach 160°F (71°C) in the center.
  7. Meanwhile, cook the pasta in the boiling water until al dente, then drain.
  8. Take the skillet off the heat and stir the sour cream, remaining salt and remaining black pepper into the sauce.
  9. Serve the meatballs and mushroom sauce over the pasta, finished with the parsley.

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

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Saved in the Every Helping recipe book on October 26, 2026.

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