Servings |
|
- 1 lb. ground beef
- 1 head cauliflower, ground into small pieces
- 2 eggs, slightly beaten
- 1 cup milk
- 1 cup dry bread crumbs
- 1 small onion, minced
- 1 tbsp salt
- 1 tsp ground nutmeg
- 1 tsp dry mustard
- 1/2 cup 1/2 C vegetable oil
- 1 lb. sliced mushrooms
- 5 cups water
- 2 tsp salt
- 1 cup milk
- 6 tbsp Corn Starch
Ingredients
Meatballs
Mushroom Gravy
|
- In a large bowl, mix ground beef, cauliflower, egg, milk, bread crumbs, onion, salt, nutmeg, and mustard. Roll into 40-1 inch balls.
- In a large saucepan, heat oil over medium heat. Add meatballs; brown 10 minutes, turning as needed. Cauliflower makes the meatballs soft, so handle them gently.
- Drain meatballs on a paper towel. All them to cool completely before freezing.
- In a medium saucepan, stir together mushrooms, water, and salt.
- Heat to boiling; reduce heat and simmer, covered, 10 minutes.
- Stir together milk and corn starch until smooth. Add to mushroom mixture. Stirring constantly, bring to boil over medium heat. Boil 1 minute.
- Allow the gravy to cool completely before freezing.
*HOW TO FREEZE*
- Separately store meatballs and mushroom gravy in freezer safe containers. Allow both to thaw.
- Simmer the meatballs in the mushroom gravy for 25 minutes before serving.
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