Using #ButcherBox ground meat. I made extra meatballs from scratch.
- 1 Lbs ground beef or ground protein of choice
- 1 Large Egg
- 1/2 cup grated parmesan
- 1 teaspoon nutmeg
- Kosher Salt
- Fresh black pepper
- 1 cup sliced mushrooms
- 1 cup beef broth (bone broth preferred)
- 1/2 cup heavy whipping cream
- 1/2 onion diced
- 2 cloves garlic
- 1 Tbsp Cream Cheese
- 2 Tbsp salted butter
- Fresh herbs (optional)
In a medium bowl combine ground meat, egg, cheese, nutmeg, salt & pepper. Using a small ice cream scoop, form into small meatballs.
In a medium pan add about 2 TBSP of olive oil and carefully place each meatball onto the hit pan. Sauté over medium heat rotating meatballs every minute to achieve even browning on all sides. Place in a warming dish and keep warm while you prepare the mushroom sauce.
In the same pan you prepared the meatballs, add butter, diced onion, sliced mushrooms. Add 1 cup beef bone broth, 1 TBSP cream cheese, and 1/2 cup heavy cream and let it reduce. Adjust salt and pepper to taste. I added nutmeg again here. You can also add fresh chopped herbs to this sauce.
Once the sauce has thickened add the meatballs back to the pan and coat with the sauce.
Recommended with this dish, garlicky greens or even mashed cauliflower with bacon and chives or cauliflower rice.
This is just a hearty meal that satisfies. This recipe is great on it’s own or accompanied with cauliflower rice or cauliflower mashed potatoes with bacon and sour cream.
Did you know you can make meatballs in the Ninja Foodie? I tried it and it worked! A great option for those occasions when you can’t use the stove or have too much going on already on the stove.