Cooler temps make me want to cook everything! And nothing is more satisfying than a hearty, creamy savory dish like meatballs in gravy.
I perfectly season and hand roll these delightful meatballs which are pan seared to a nice golden brown, and finished up simmering in a light but decadent mushroom gravy. These meatballs are super flavorful and served over creamy whipped mashed potatoes.
And FYI this recipe is gluten free! So enjoy without the pain. #TeamNoLeftovers
Perfect Meatballs Recipe
- 1 lb ground beef
- 2 eggs
- 1/2 cup gluten free breadcrumbs
- 1 tsp of each garlic powder, pepper, parsley, thyme (plus a pinch of salt)
Mushroom (Gluten Free) Gravy Recipe
- 1 cup mushrooms
- 1/2 cup half and half
- 1/2 cup beef broth
- 3 tbsp butter
- 1 shallot
- 2 cloves of minced garlic
- Pinch of parsley, salt and pepper
Keep meatballs in pan and add in garlic and shallots.
Gently add in mushrooms and melt in butter.
Add beef broth and cream. Lastly, sprinkle salt, pepper and parsley to taste. Give a gentle stir to combine ingredients, and cover to allow to simmer.
Creamy Mashed Potatoes
- 4-5 Russet Potatoes ( you can peel, although I like the skins on)
- 3-4 tsp butter
- 1/3 cup of cream (more if needed)
- Salt, pepper and parsley
Boil potatoes until soft. This can take anywhere from 45min to an 1 1/2 depending on the size of your potatoes. I cut mine into small chunks so that they cook faster.
Add cream, butter and seasonings.
Now it’s time to smash! Use a masher, fork or spoon to mash your potatoes into creamy goodness.