Local Beef and Pork Meatballs with Mushroom Gravy & Pasta
Back again with a fun dinner for you and the family! These meatballs are perfect for this fall weather and hopefully it’ll be a hit! It took me about an hour to make the recipe so it’s a good one to make before you pick the kiddos up from school.
Meatballs and Mushroom Gravy
1 pound Ground Pork
1 pound Ground Beef
1 Bell Pepper Medium Diced, 1 yellow onion medium diced, and 3 cloves of garlic chopped & mixed together in a bowl.
2 cups chopped mushrooms
1 Egg
2 teaspoon salt
2 teaspoon Black Pepper
1/2 cup breadcrumbs
3 Tablespoons butter
1/4 cup AP Flour
1/4 cup red wine
2 cups beef stock
1 Tablespoon Dijon Mustard
1 pound of your favorite Pasta (Cooked)
Git-R-Done
Step one is to make our meatballs. Place your ground meats in a bowl and mix in 1 teaspoon of the salt and pepper, the egg, the breadcrumbs, and 3/4 of a cup of the peppers, onions, and garlic. Mix thoroughly. Melt your butter in a large high sided pan that you can put a lid on. Ball your meatballs up so they’re a little larger than a golf ball and sear on both sides. Remove the meatballs and sweat the remaining pepper & onion mixture. Add your mushrooms and sauté them. Now it’s time to deglaze with the red wine and reduce by about half. Add your beef stock, remaining salt, pepper and the mustard and bring to a slow simmer. Add your meatballs back into the liquid, place a lid on your pan, and cook for 30 minutes. If your pasta isn’t cooked by now this is the perfect chance to do it! After 30 minutes you’re ready to go. Place pasta down first, then a couple of meatballs, and smother that stuff with your gravy! Enjoy!
That’s about the size you’re looking for and the sear color.
Deglazing our pan while enjoying some fine wine.
Click that video to see the positive reviews!
Pro Tip: You can meal prep the meatballs in the gravy and all you need to do is heat and serve.
Pro Tip 2: Pick a red wine you’d like to drink with dinner to cook with and it’ll be an amazing pairing.
Cheers!
Chip