Mushroom Gravy Meatballs
A tasty, rich and savory, one skillet meal the whole family will enjoy.
Ingredients
- 1 lb. fully cooked Italian style meatballs
- 8 oz egg noodles
- 2 tbsp butter
- 10 oz sliced mushrooms
- 2 cloves minced garlic
- 10 ½ oz condensed beef broth
- 10 ½ oz condensed beef consommé
- 2 soup cans of water
- 2 tbsp Worcestershire sauce
- 2 tbsp low sodium soy sauce
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp cornstarch
- 3 tbsp water
- Salt & pepper, to taste
- freshly chopped parsley, for garnish
Instructions
- In a large skillet, heat butter over medium heat.
- Add sliced mushrooms and sauté until they release their liquid and begin to brown; about 8-10 minutes.
- Add minced garlic to the skillet and cook for about 1 minute, just until fragrant.
- Add beef broth, beef consommé, 2 soup cans of water, Worcestershire sauce, soy sauce, dijon mustard, onion powder, and garlic powder to the skillet and stir to combine.
- Add meatballs and egg noodles. Stir to combine and increase heat to bring mixture to a boil.
- Once mixture is simmering nicely, cover skillet, reduce heat and simmer for 10-15 minutes. Stir occasionally and cook until meatballs are heated through and noodles are tender.
- In a small bowl, combine cornstarch with 3 tablespoons water.
- Add cornstarch slurry to the skillet and continue to simmer, uncovered, for about 5 minutes until mushroom gravy is glossy and thickens.
- Season with salt and pepper to taste.
- Garnish with freshly chopped parsley to serve.