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Dinner recipe · from the recipe book

Herbed Beef Meatballs in Creamy Mushroom Gravy

Tender parsley-and-thyme beef meatballs simmered in a savory mushroom gravy, served over egg-free pasta with a crisp lemony romaine salad.

Herbed Beef Meatballs in Creamy Mushroom Gravy

Ingredients

  • 1¼ lb560 gGround beef, 90% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • ¾ cup (180 ml)200 gMilk, 2%divided
  • ½ cup chopped30 gFresh parsleychopped, divided
  • 2 tsp2 gDried thymedivided
  • 4 cloves12 gGarlicminced, divided
  • 1 medium110 gYellow onionfinely chopped
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 2½ tbsp20 gAll-purpose flour
  • 1⅔ cups360 gReduced-sodium beef broth
  • ¼ cup60 gSour cream
  • 1¾ tsp10 gWorcestershire sauce
  • 2 tbsp30 gOlive oildivided
  • ¾ tsp4 gSaltdivided
  • ¾ tsp2 gBlack pepperdivided
  • 10 oz280 gPasta, dry
  • 12⅔ cups3,000 gWater
  • 5⅓ cups chopped250 gRomaine lettucechopped
  • ½ medium (8 in.)150 gCucumbersliced
  • 1 cup150 gCherry tomatoeshalved
  • 1½ tbsp20 gLemon juice

Steps

  1. Prep first: chop the parsley, mince the garlic, chop the onion, slice the mushrooms, and prepare the romaine, cucumber and cherry tomatoes.
  2. In a large bowl, soak the breadcrumbs in one quarter of the milk for 5 minutes. Add the egg, the beef, half the parsley, half the thyme, half the garlic, half the salt and half the black pepper; mix gently and roll into 20 balls.
  3. Heat half the olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, about 8 minutes, then move them to a plate (they finish in the sauce).
  4. Meanwhile, bring the water to a boil in a pot and cook the pasta until tender; drain.
  5. In the same skillet over medium heat, add a third of the remaining olive oil, the onion and the mushrooms; cook until browned, about 8 minutes. Stir in the remaining garlic and remaining thyme for 30 seconds.
  6. Sprinkle the flour over the mushrooms and stir 1 minute. Whisk in the beef broth, the remaining milk and the Worcestershire sauce; simmer until thickened, about 3 minutes.
  7. Return the meatballs to the skillet, cover and simmer 10 minutes, until they reach 160°F (71°C) inside. Stir in the sour cream off the heat.
  8. For the salad, toss the romaine, cucumber and cherry tomatoes with the lemon juice, the remaining olive oil, the remaining salt and remaining black pepper.
  9. Serve the meatballs and gravy over the pasta, sprinkled with the remaining parsley, with the salad alongside.

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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