Directions
- 1Heat 2 tablespoons of vegetable oil in a frying pan.
- 2Add diced onions and sauté for 5-7 minutes until softened.
- 3Add garlic, salt, and pepper. Mix well and cook for about a minute.
- 4Remove from the pan and let it cool for 3-5 minutes.
- 5In a large bowl, combine ground beef, cooked onions and garlic, breadcrumbs, egg, seasoned salt, black pepper, marinara sauce, mustard, oregano, and Worcestershire sauce.
- 6Mix well, but do not overmix.
- 7Using a cookie scooper, form the mixture into meatballs.
- 8Heat 2 tablespoons of vegetable oil in the same pan. Brown the meatballs on all sides, ensuring they are not cooked through.
- 9Add another tablespoon of vegetable oil to the pan.
- 10Add sliced onions and cook for 5 minutes until softened.
- 11Add butter and mushrooms to the pan.
- 12Cook until mushrooms are a nice brown, golden color, mixing well with the onions.
- 13Add the browned meatballs, beef broth, garlic powder, onion powder, salt, pepper, Worcestershire sauce, and thyme to the pan.
- 14Bring the mixture to a boil.
- 15Cover and let it cook for 15 minutes.
- 16Mix in corn starch (already mixed with 3 tablespoons of water) and cook for another 5 minutes until the sauce thickens.
Ingredients
- 1.5 pounds ground beef
- 10 oz mushroom
- 3 cups beef broth
- 1 egg
- 6 garlic cloves
- 1 teaspoon mustard
- 0.33 cup panko bread crumbs
- 0.25 cup marinara sauce or tomato sauce
- 1 tablespoon butter
- 3 tablespoons corn starch
- 1.5 teaspoons seasoned salt
- 1 teaspoon black pepper
- 0.5 teaspoon salt
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 onion
- 4 tablespoons vegetable oil
- 1 onion
- 1 teaspoon thyme
- 1 teaspoon Worcestershire sauce
Equipment
large bowlbaking dishcookie scooperfrying panwooden spatulatongs
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