Beef Meatballs with Mushroom Sauce

An easy recipe of juicy and full of flavors meatballs. An idea to accompany pasta or mashed potatoes.

Ingredients for 2 persons

For the meatballs:

  • 300 g of ground beef
  • 1 egg
  • 10 g of bread (or breadcrumbs)
  • 25 g of onion = ¼ onion
  • ½ teaspoon of dried garlic
  • ½ teaspoon of paprika
  • ½ teaspoon of salt
  • 1 pinch of pepper

To cook the meatballs:

  • 1 tablespoon of sunflower oil

For the sauce:

  • 1 tablespoon of sunflower oil
  • 200-250 g of canned mushrooms
  • 1 teaspoon of corn flour (or Maïzena)
  • 1 cube of beef stock diluted in 250 ml of boiling water

Stock cube is the miracle ingredient for cooks who do not have the time. Whether made from vegetable, chicken, or beef, a stock cube usually contains only 1 gram of fat. Why not use it in the cooking water of your pasta? It will bring some flavor to your pasta and you will be less tempted to add butter or cheese.

The salt content of a stock cube is very important, so avoid adding too much salt to the recipe.


Step 1:

Put in a mixer all the ingredients for the meatballs: beef, egg, bread, onion, garlic, paprika, salt and pepper.

Mix until a homogeneous mixture.

Step 2:

Shape 8 large meatballs.

Step 3:

In a frying pan, heat 1 tablespoon of oil and brown the meatballs. Return them often until they are golden brown on all sides and well cooked.

At the end of cooking, place the meatballs in a dish. Set aside.

Step 4:

In the same pan used for cooking the meatballs, heat 1 tablespoon of oil and fry the drained mushrooms.

Step 5:

When the mushrooms start to get golden, sprinkle the flour over the mushrooms.

Mix until the mixture turns brown.

Slowly pour the beef broth into the pan while stirring constantly.

Continue cooking over low heat (3/10) for about 5 minutes until the sauce begins to thicken.

Step 6:

When the sauce has thickened, add the meatballs in the pan and let simmer for 2 minutes while the meatballs are hot.

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