Beef Meatballs With Mushroom Soup Gravy and Vegetables
|1 lb. ||ground beef|
|1 tbsp. ||butter|
|1 tsp. ||olive oil|
|1 cup ||onions chopped|
|3 ||chopped garlic cloves|
|1-1/2 cup ||cooked sweet potatoes (mashed)|
|2 tbsp. ||hoisin sauce|
|1 cup ||grated old cheddar cheese|
|1 cup ||grated dry ACE Bakery baguette|
|1 tsp. ||Worcestershire sauce|
|1 tbsp. ||dry rubbed oregano|
|Salt and pepper to taste|
|2 cans ||cream of mushroom soup|
|1 cup ||milk|
|1 cup ||thinly julienned carrots|
|1 cup ||thinly julienned red peppers|
|1 cup ||thinly julienned celery|
|Fresh cilantro chopped or |
|Italian parsley for garnish|
0 Recipe Reviews
Subscribe for tasty updates:
FOR THE MEATBALLS: Cook the onions and garlic in a skillet with some olive oil and butter. Add the oregano and cook for a minute or two. Once translucent, add the sweet potato and mix well and set aside to cool.
In large bowl add the breadcrumbs, eggs, Worcestershire and hoisin sauces, cheese and the cooled potato mixture. Mix well to incorporate all ingredients and then add the meat. Always mix gently and by hand—do not use an electric mixer. Using an ice cream scoop, form as many balls as is possible. I like to keep them around 2 oz in size; this way they cook better and look good at the same time. Roll meatballs in some grated baguette crumbs before frying.
Preheat a skillet and add 3 tbsp olive oil.
Gently place the meatballs and cook gently and on all sides. Once the meat is seared, discard the excess oil and add the mushroom soup and milk. Cover and simmer gently until the meatballs are cooked through. The bottom of the pan should be almost dry. The sauce needs to be absorbed by the meatballs and become almost a glaze.
At this point add the rest of the vegetables and simmer for a few more minutes or until the vegetables are to your liking. Sprinkle fresh cilantro on top.
Chef Massimo Capra
Bite into tender and juicy Italian-style meatballs.
main courses, meatballs