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Dinner recipe · from the recipe book

Beef Meatballs with Thyme Mushroom Sauce

Tender, garlicky beef meatballs baked until browned, then simmered in a savory thyme-mushroom pan sauce and served beside crisp-edged roasted carrots, Brussels sprouts and potatoes.

Beef Meatballs with Thyme Mushroom Sauce

Ingredients

  • 1 lb500 gGround beef, 90% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • ¼ cup (60 ml)60 gMilk, 2%
  • 3 tbsp grated20 gGrated Parmesan
  • 4 cloves12 gGarlicminced
  • 1 medium110 gYellow onionfinely chopped
  • ¼ cup chopped15 gFresh parsleychopped
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1⅔ cups360 gReduced-sodium beef broth
  • 2 tbsp16 gAll-purpose flour
  • 1 tbsp14 gUnsalted butter
  • 2 tsp2 gDried thyme
  • 1¾ tsp10 gWorcestershire sauce
  • 3 small500 gRed potatoescut into 1-inch chunks
  • 4 medium250 gCarrotscut into 1-inch pieces
  • 3⅓ cups300 gBrussels sproutstrimmed and halved
  • 2 tbsp30 gOlive oil
  • ¾ tsp4 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C). Line two sheet pans with parchment.
  2. On the first pan, toss the red potatoes, carrots and Brussels sprouts with two-thirds of the olive oil, half of the salt and half of the black pepper. Roast 15 minutes while you make the meatballs.
  3. In a large bowl, stir the breadcrumbs into the milk and let soak 5 minutes. Add the egg, Parmesan, half of the garlic, half of the onion, half of the parsley and a quarter of the salt.
  4. Add the ground beef to the bowl and mix gently with your hands just until combined. Roll into 16 balls and set them on the second pan.
  5. Stir the vegetables, then bake the meatballs alongside them for 15 to 18 minutes, until the meatballs reach 160°F (71°C) in the center and the vegetables are browned and tender.
  6. Meanwhile, heat the remaining third of the olive oil and the butter in a large skillet over medium-high heat. Add the mushrooms and cook 6 to 8 minutes until browned.
  7. Add the remaining half of the onion and the remaining half of the garlic to the skillet and cook 2 minutes until soft.
  8. Sprinkle the flour and dried thyme over the mushrooms and stir 1 minute. Slowly whisk in the beef broth, then stir in the Worcestershire sauce. Simmer 3 to 4 minutes until thickened. Season with the remaining quarter of the salt and the remaining half of the black pepper.
  9. Add the baked meatballs to the skillet and turn to coat in the mushroom sauce; simmer 2 minutes.
  10. Sprinkle the remaining half of the parsley over the meatballs and serve with the roasted vegetables.

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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