Beef Meatballs in Mushroom Gravy

This recipe looks awesome! But I was wondering if I could do the same thing going but put it in the slow cooker to help save time when making a larger holiday dinner. Thanks a bunch!

Juicy tender meatballs are first pan-fried for deliciously crispy exterior and then smothered in hearty mushroom gravy! Plus, learn how to make ton of meatballs for your freezer, step by step.



INGREDIENTS

For make-ahead meatballs:

• 1 ½ cups (90gr) Panko (Japanese breadcrumbs)
• 4lbs (2kg) ground beef
• 5-6 garlic cloves, pressed
• 3 eggs
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Italian seasoning
• 4 teaspoons salt
• 2 teaspoons ground black pepper

For meatballs in mushroom gravy:

• 1lb (450gr) meatballs
• 2 tablespoons olive oil
• 6oz (170gr) mushrooms
• 2 garlic cloves, pressed
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups (700ml) beef stock
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 2 tablespoons chopped parsley, if desired
• Mashed potatoes for serving

Get the instructions ===>>>  sweetandsavorybyshinee.com

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