Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 8 Servings
These heavenly meatballs are so good! Serve them over rice or with mashed potatoes and you have yourself a meal to remember. Enjoy!
2 lbs Lean Ground Beef
2/3 c Seasoned Breadcrumbs
2 tsp Ground Mustard
2 tsp Beef Bouillon Granules
4-5 dashes Worcestershire Sauce
1 tbsp Ketchup
Salt and Pepper, to taste
1 medium Onion, diced
8 oz white mushrooms, sliced (can sub two 3-ounce cans of mushrooms)
32 oz Beef Broth
4 dashes Worcestershire
1 tbsp Ketchup
2 tsp Kitchen Bouquet
3 tbsp of Corn Starch dissolved in 3 tbsp water
Salt & Pepper, to taste
Step 1: Add the ground beef and all the ingredients for the meat into a large mixing bowl. Shape the mixture into small balls.
Step 2: Place a skillet on the stove and turn the heat to medium.
Step 3: Add olive oil and allow it to become hot.
Step 4: Add the meatballs and cook for a few minutes until brown.
Step 5: Remove the meatballs from the skillet as well as the excess grease.
Step 6: In the same skillet, add 2 tablespoons of butter and allow it to become hot.
Step 7: Add the onions and sauté until translucent.
Step 8: Add the mushrooms and sauté until translucent and aromatic.
Step 9: Turn the heat down to medium, then add the beef stock, ketchup, and Worcestershire sauce. Stir until well mixed, then allow the mixture to simmer for 10 minutes.
Step 10: Add the cornstarch mixture and Kitchen Bouquet. Stir until well mixed and thick. Add salt and pepper to season.
Step 11: Put the meatballs back to the skillet and toss until well coated with the sauce.
Step 12: Reduce the heat down to low. Cover the skillet and cook the meatballs for another 30 minutes or until soft.
Step 13: Remove from the heat.
Step 14: Serve and enjoy!
These meatballs are best served over rice or with mashed potatoes.
Amount Per Serving: CALORIES: 340 | TOTAL FAT: 15g | SATURATED FAT: 6g | TRANS FAT: 0g | UNSATURATED FAT: 7g | CHOLESTEROL: 101mg | SODIUM: 904mg | CARBOHYDRATES: 14g | FIBER: 1g | SUGAR: 3g | PROTEIN: 36g