Meatballs in Mushroom Sauce

Ingredients

Here are the following ingredients:

Meatballs

• 4 lb (2 kg) Ground Beef (Medium)
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 2 tsp (10 mL) paprika
• ½ tsp (2 mL) ground allspice
• ½ tsp (2 mL) ground nutmeg
• 7 large eggs
• 1½ cups (375 mL) bread crumbs
• 5 oz (150 g) grated onion, about 1 cup (250 mL)
• ½ cup (125 mL) chopped fresh parsley
• ¼ cup (60 mL) Worcestershire sauce
• 1 tbsp (15 mL) minced garlic
• 2 tbsp (30 mL) canola oil

Mushroom Sauce

• 1 oz (30 g) butter
• 2 tbsp (30 mL) canola oil
• 2 lb (1 kg) sliced cremini mushrooms, about 12 cups (3 L)
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• 2 tbsp (30 mL) chopped fresh thyme
• 10 fl oz (375 mL) dry white wine
• ½ cup (125 mL) flour, all-purpose
• 8 cups (2 L) beef stock (no salt added)
• 1 cup (250 mL) cream, 35%
• 2 tsp (10 mL) kosher salt
• 1 tsp (5 mL) freshly ground black pepper

Service

• 12 cups (3 L) warmed mashed potatoes, cooked rice or egg noodles
• 8 cups (2 L) cooked vegetables, such as sautéed spinach, steamed green beans or peas

Preparation

1. Meatballs: Season beef with salt, pepper, paprika, allspice and nutmeg. Add in eggs, bread crumbs, onion, parsley, Worcestershire sauce and garlic and mix gently until well combined.
2. Portion and roll mixture into 48 meatballs, approximately 1½ oz (45 g) each. Arrange meatballs in a single layer on large, parchment paper-lined sheet pans.
3. Brush tops of meatballs with oil. Roast, in convection oven at 400°F (200°C), for 12 to 15 minutes or until a digital instant-read thermometer inserted sideways into centre of meatball reads at least 160°F (71°C). Drain excess fat. Transfer meatballs to a deep, full-size hotel pan.
4. Mushroom Sauce: Meanwhile, heat butter and oil in large skillet over medium-high heat. Cook mushrooms, onions and thyme for 20 to 25 minutes or until mushrooms are deep brown and onions are tender.
5. Deglaze pan with wine; simmer for 2 to 3 minutes or until almost evaporated. Sprinkle in flour; cook for 2 minutes or until mushrooms are well coated.
6. Stir in stock and cream; bring to a boil. Simmer for 20 to 25 minutes or until thickened. Season with salt and pepper.
7. Carefully pour sauce over meatballs; gently stir to combine. Cover with foil. Cook, in conventional oven at 325°F (160°C), for 40 to 45 minutes or until meatballs are very tender.
8. Uncover and cook for an additional 15 to 20 minutes or until sauce is flavourful and thickened. Cool, cover and refrigerate or hold for service.

Service

1. Reheat meatballs in sauce and hold for service or reheat individual portions to order. Adjust thickness with additional stock or water until desired consistency is achieved.
2. Plate 3 Meatballs and ⅓ cup (75 mL) Mushrooms Sauce over ¾ cup (175 mL) warm mashed potatoes, cooked rice or noodles. Serve with ½ cup (125 mL) cooked vegetables.

Beef Cuts