#beefmeatballs

Delicious beef meatballs simmered in a creamy mushroom sauce, perfect for a comforting dinner.

Ingredients: 500g ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/4 cup chopped parsley. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 250g mushrooms, sliced. 1 cup beef broth. 1/2 cup heavy cream. 2 tablespoons flour. 1 teaspoon Worcestershire sauce. 1/2 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Put breadcrumbs, egg, chopped parsley, salt, and pepper in a bowl. Add the ground beef and mix it all together. Mix well, then roll the meat into balls. Set a pan on medium heat and add the olive oil. Do this to all sides of the meatballs. Take it out of the pan and set it aside. Put the onion and garlic in the same pan. Cook until it gets soft. When you add the mushrooms, cook them until they start to brown and give off their juices. Add the flour to the mushrooms and mix them together. Just a minute or two. Add the beef broth and stir it in until it gets thick. Add salt, pepper, Worcestershire sauce, heavy cream, and dried thyme. Let it mix well. Let the sauce cook down for a few minutes until it gets thicker. Put the meatballs back in the pan and cover with the sauce. Simmer for 10 to 15 minutes, or until the meatballs are fully cooked. Serve hot, and if you want, top with more parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Greek-inspired skillet dish combines flavorful beef meatballs with orzo pasta, tomatoes, spinach, and feta cheese for a delicious and satisfying meal. Perfect for a cozy dinner!

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 egg. 2 cloves garlic, minced. 1 tsp dried oregano. 1/2 tsp dried thyme. Salt and pepper to taste. 1 cup orzo pasta. 2 cups beef broth. 1 can 14.5 oz diced tomatoes. 1 cup spinach leaves. 1/4 cup crumbled feta cheese. 2 tbsp olive oil.

Instructions: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, oregano, thyme, salt, and pepper. Mix until well combined. Form the mixture into meatballs, about 1 inch in diameter. In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside. In the same skillet, add the orzo pasta, beef broth, diced tomatoes with juices, and spinach leaves. Stir to combine. Bring the mixture to a simmer, then reduce heat to low and cover. Cook for about 10 minutes, or until the orzo is tender and most of the liquid has been absorbed. Return the meatballs to the skillet, sprinkle with feta cheese, and cover. Cook for an additional 2-3 minutes, until the meatballs are heated through and the cheese is melted. Serve hot, garnished with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes