WEEKDAYS 1e|12c|p

Beef Meatballs with Mushroom Gravy

Michael Symon
|
Servings: 4
|
easy
|
1 to 2 hr

Michael Symon's Beef Meatballs with Mushroom Gravy are a weeknight winner!


  • Ingredients
  • step-by-step directions
Ingredients
Meatballs:
  • 4 tablespoons olive oil (divided)
  • 1 small yellow onion (peeled, minced)
  • 2 cloves garlic (peeled, minced)
  • 2 pounds ground chuck
  • 3/4 cups breadcrumbs
  • 2 large eggs (slightly beaten)
Mushroom Gravy:
  • 2 cups button mushrooms (sliced)
  • 1/3 cup all-purpose flour
  • 3 cups low sodium beef stock
  • 1 tablespoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper (to taste)
Celery Root Puree:
  • 8 cups celery root (peeled, 1-inch diced)
  • 6 tablespoons unsalted butter
  • 2 tablespoons milk, warmed
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • Preheat a heavy bottomed saute pan over medium-high heat and add half of the olive oil. Add the onions, garlic, and cook until the onions have softened. Season with salt and pepper. Pour into a large bowl to cool. When the mixture has cooled, add the ground beef, breadcrumbs, and eggs and mix to combine. Season with salt and pepper. Scoop into meatballs, about 3 ounces each, totaling 14 meatballs, and set on a plate.
  • To the same saute pan over medium-high heat, add the remaining olive oil and half of the meatballs. Cook until golden brown on all sides and remove to a plate. Repeat with the remaining meatballs. Reserve 6 meatballs for future use.
  • For the Mushroom Gravy: Add the mushrooms to the pan the meatballs were cooked in. Cook until golden brown and crisp. Stir in the flour to coat the mushrooms. Add the beef stock and Worcestershire sauce and stir to combine. Season with salt and pepper. Bring to a simmer, stirring until thickened. Add the meatballs back into the pan to finish cooking.
  • For the Celery Root Puree: Preheat a large pot over medium-high heat, add the celery root and enough water to cover. Season with salt. Bring the water to a boil and cook the celery root until tender, about 15- 20 minutes. Drain thoroughly and add the celery root to the carafe of a blender. Add the butter and milk and puree until smooth. Season with salt and pepper. Cover to keep warm.
  • To Serve: Serve meatballs over celery root and top with the mushroom gravy.
  • Tip: Perfect make-ahead dish. Form the meatballs and make the celery root puree in advance. Cook the meatballs, reheat the puree and serve!
Similar categories: Dinner Beef

Comments

rate this recipe
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

Latest Recipes