Meatballs with Mushroom Gravy

This is one of those recipes where you will really benefit from having a prep-chef on-hand *cough* Marcus *cough.*  The more they can slice, dice and hand-form for you, the easier this dish will be.


For Meatballs:

  • 2 lbs ground beef
  • 1 T butter
  • 1/2 onion, finely minced
  • 1/2 cup parsley, finely minced
  • 1 T tarragon
  • 1 egg, beaten
  • Salt and pepper

For Gravy:

  • 2 T butter
  • 1 container white mushrooms, roughly chopped
  • Red wine
  • 1 can beef broth
  • 1/4 cup creme fraiche


  • Preheat oven to 350 degrees.
  • Place all meatball ingredients except for onion, parsley and butter into mixing bowl.
  • Saute onion and parsley in 1 T butter over medium until onion is translucent.  Pour over meatball ingredients in bowl.  Place pan on stove (obviously turned off), DO NOT RINSE.
  • Mix meatball ingredients by hand (gently) until incorporated.  Form into balls that fit easily into the palm of your hand.  Set finished balls aside.
  • Re-heat frying pan over medium heat.  Place meatballs in pan (you will need to do these in approximately 3 batches.  Brown on all sides.  To flip meatballs, shake pan rather than using spatula.  This will help the meatballs keep their shape.
  • When meatballs are browned on at least 70% of surface area, remove from pan with slotted spoon and place into casserole dish.  Set aside.
  • When browning meatballs is completed, melt remaining 2 T of butter into frying pan.  Add chopped mushrooms.  Salt and pepper the mushrooms so they release their liquid.  After approximately 3 minutes, the mushrooms should be a brown color.
  • At this point, give the pan a “drink” and add a splash (or so) of red wine to the pan.  Add beef broth.
  • Whisk in creme fraiche.  Stir thoroughly.
  • Pour sauce over meatballs in pan, place in oven.  Bake for one hour.
  • Every 20 minutes or so, flip meatballs in pan to prevent drying.
  • When meatballs have finished, remove from oven.  Remove meatballs from pan and set in serving bowl/dish.
  • Add sauce flour to the pan to thicken the gravy and bind it together.  Pour over meatballs or into gravy boat for serving alongside.
  • Enjoy!

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