My hubby loves this dish. Can eat almost an entire tray himself in a single sitting!

Baked Beef Meatballs in Creamy Mushroom Sauce
This cozy and satisfying dish features tender beef meatballs baked for a lighter touch, then nestled in a luscious, savory mushroom cream sauce. Perfect for a relaxed evening or a special occasion, it pairs wonderfully with mashed potatoes, pasta, or rice for a full, comforting meal.

Ingredients:

For the Meatballs:

Ingredient	Amount
Ground beef	1 lb
Breadcrumbs	½ cup
Parmesan cheese, grated	¼ cup
Egg	1
Garlic, minced	2 cloves
Fresh parsley, chopped	¼ cup
Salt & pepper	To taste

For the Creamy Mushroom Sauce:

Ingredient	Amount
Olive oil	2 tablespoons
Butter	1 tablespoon
Onion, finely chopped	1
Mushrooms, sliced	8 oz package
Beef broth	2 cups
Heavy cream	1 cup
Cornstarch	1 tablespoon
Water	1 tablespoon

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Instructions:

Step 1: Prepare and Bake the Meatballs
Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, garlic, parsley, salt, and pepper. Mix until fully combined. Form the mixture into 1-inch balls and arrange them on a parchment-lined baking sheet. Bake for 20–25 minutes, or until they are fully cooked.

Step 2: Cook the Mushroom Mixture
While the meatballs are baking, warm olive oil and butter in a large skillet over medium heat. Add the chopped onion and sliced mushrooms. Sauté until the onions are soft and the mushrooms are browned and tender.

Step 3: Build the Sauce
Pour in the beef broth and bring to a gentle simmer. Lower the heat and stir in the heavy cream. Let the sauce cook for about 5 minutes. Mix the cornstarch with water, then stir it into the sauce to thicken. Continue simmering until the sauce reaches your preferred consistency.

Step 4: Finish and Serve
Once the meatballs are done, transfer them into the skillet with the sauce. Gently stir to coat the meatballs evenly. Serve hot over noodles, mashed potatoes, or rice, spooning the creamy mushroom sauce on top.