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comfort essentials: meatballs with mushroom gravy

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

Okay, as I pen these words, Autumn has begun; the days are getting shorter, the nights are getting longer, and the evenings are getting distinctly cooler. That makes for a perfect combination for good ole’ comfort food. This is one of my first Autumn experiments… it is a combination of meatballs, yummy mushroom gravy, and some garlic mash, for a wonderful dinner out by the fire pit, or inside by the warm glow of the fireplace. It is easy to put together, and tastes absolutely awesome. So, you ready… Let’s get into the kitchen.

yield 2 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For comfort essentials: meatballs with mushroom gravy

  • PLAN/PURCHASE
  • THE MEATBALLS
  • 6 - 8 md
    homemade meatballs, more on that later
  • THE MUSHROOM GRAVY
  • 2 slice
    applewood smoked bacon, chopped
  • 2 Tbsp
    sweet butter, unsalted
  • 8 oz
    button mushrooms, sliced; including the stems
  • 1 clove
    garlic, minced
  • 1 pinch
    cayenne pepper
  • 1/2 Tbsp
    dried basil
  • 1/2 Tbsp
    dried orgeano
  • 1/2 c
    heavy cream
  • 1/2 c
    dry white wine (chardonnay, or sauvignon blanc)heavy cream
  • salt, kosher variety, to taste
  • white pepper, freshly ground, to taste
  • ADDITIONAL ITEMS
  • mash taters, or possibly egg noodles

How To Make comfort essentials: meatballs with mushroom gravy

  • 1
    PREP/PREPARE
  • 2
    Gather your Ingredients (mise en place).
  • 3
    THE MEATBALLS
  • 4
    Okay, the meatballs are totally up to you…they could be store bought, or homemade. But, in my opinion, homemade is the way to go. Here is my go to meatball recipe, given to me by my Aunt Josephine: https://www.justapinch.com/recipes/main-course/pork/delicious-beef-pork-meatballs.html?r=12 Whatever recipe you choose, precook the meatballs and keep them nice and warm.
  • 5
    THE MUSHROOM GRAVY
  • 6
    Add the bacon to a sauté pan, and cook over medium heat, until cooked, but not crispy.
  • 7
    Add the butter to the pan.
  • 8
    When the foaming subsides add the mushrooms.
  • 9
    Sauté until the mushrooms have given up their moisture, and are slightly browned, about 6 to 8 minutes.
  • 10
    Add the garlic, cayenne, basil, and oregano, and then sauté for 2 minutes.
  • 11
    Make sure to keep the pan active, so that nothing burns.
  • 12
    Chef's Note: At this point you can stop the recipe; ignore the wine and cream, and serve these mushrooms over a nice burger or steak. However, if you want the gravy, please continue :-)
  • 13
    Mix the wine with the cream, and then add it to the pan. Continue stirring until the liquid is reduced by half, about 4 to 6 minutes.
  • 14
    Taste the sauce, and then add a small amount of salt & pepper, (if necessary) and then taste again.
  • 15
    Chef’s Note: Salt & taste… Salt & taste… our instructor would say to us… How can you hope to be a chef, if you don't taste your work?
  • 16
    Take the pan off heat.
  • 17
    Chef’s Tip: Although the dynamics of the sauce will change, if you’re opposed to wine, you can substitute a good chicken stock (not broth).
  • 18
    PLATE/PRESENT
  • 19
    Place some good mash taters or wide egg noodles on a plate, top with 3 or 4 meatballs, and then cover with the mushroom sauce. A few slices of bread would not be amiss. Enjoy.
  • 20
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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