High Protein Beef and Mushroom Gravy Meatballs — 38g Protein
Lean beef meatballs browned, then simmered in a creamy mushroom gravy. 38g protein — 40 minutes, serves 4.
Equipment
- A large skillet with a lid for browning the meatballs and simmering the gravy
- A cookie scoop for shaping even meatballs that cook at the same rate
- An instant-read meat thermometer for checking the meatballs are cooked through
- A wooden spoon for scraping up the browned bits when the gravy goes in
Ingredients
- 500 g lean ground beef about 1.1 lb
- 250 g mushrooms finely chopped, divided
- 1 small onion finely diced
- 3 garlic cloves minced
- 1 egg beaten
- 1/3 cup breadcrumbs
- 2 tbsp fresh parsley chopped, plus more to serve
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup beef stock
- 1/3 cup Greek yogurt or cream
- 1 tsp Worcestershire sauce
- 1 tsp coarse sea salt
- 1/2 tsp black pepper freshly ground
Instructions
- Mix the ground beef, half the chopped mushrooms, the onion, garlic, egg, breadcrumbs, parsley, salt and pepper in a large bowl until just combined — don't overmix, or the meatballs go tough.
- Use a cookie scoop to portion the mixture, then roll into 16 even meatballs, about golf-ball size.
- Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs for 2–3 minutes per side, until well coloured all over. Transfer them to a plate.
- Melt the butter in the same skillet. Add the remaining mushrooms and cook for 5 minutes, until softened and golden, scraping up the browned bits from the meatballs.
- Pour in the beef stock and Worcestershire sauce, scraping the bottom of the pan, and bring to a gentle simmer.
- Return the meatballs to the skillet, cover with the lid, and simmer for 12–15 minutes, until the meatballs are cooked through — 71°C (160°F) on an instant-read thermometer — and the gravy has thickened slightly.
- Take the skillet off the heat and stir in the Greek yogurt until the gravy is creamy. Scatter with parsley and serve with mashed potatoes.
Notes
Don't overmix the beef. Meatballs are done at 71°C (160°F). Stir the yogurt in off the heat so the gravy stays creamy. Keeps 3 days refrigerated.