1. Make the Meatballs

In a large bowl, combine:

• 1 lb ground beef

• ¼ cup breadcrumbs

• ¼ cup Parmesan cheese

• 1 egg

• 2 cloves garlic, minced

• ¼ cup chopped onion

• 1 tbsp fresh parsley (or 1 tsp dried)

• ½ tsp salt

• ½ tsp black pepper

Mix gently until just combined. Avoid overmixing to keep the meatballs tender. Shape into 1-inch balls.

2. Cook the Meatballs

• Heat 1 tbsp olive oil in a large skillet over medium heat.

• Add meatballs in batches and cook for 8–10 minutes, turning to brown all sides.

• Remove meatballs from the skillet and set aside.

3. Sauté the Mushrooms

In the same skillet:

• Melt 2 tbsp butter and add 1 tbsp olive oil.

• Add 8 oz sliced mushrooms.

• Sauté for 5–6 minutes, stirring occasionally, until mushrooms are golden and tender.

4. Make the Mushroom Gravy

• Sprinkle 2 tbsp flour over mushrooms. Stir for 1 minute to cook off the raw taste.

• Gradually add 2 cups beef broth, stirring constantly to avoid lumps.

• Stir in:

  • ½ tsp onion powder

  • ¼ tsp garlic powder

  • Salt and pepper to taste

• Simmer for 4–5 minutes until the gravy thickens.

• Add ¼ cup heavy cream (optional) for a creamier, richer texture.

5. Combine and Simmer

• Return meatballs to the skillet.

• Spoon mushroom gravy over meatballs.

• Simmer uncovered for 5 minutes to meld flavors and ensure meatballs are fully cooked.

6. Serve and Garnish

• Garnish with chopped fresh parsley.

• Serve hot over:

  • Mashed potatoes

  • White or brown rice

  • Egg noodles