I had bunch of random ingredients in my fridge that are leftover from preparing other meals, so I’ve decided to come up with something to make use out of them.

I have decided to make meatballs in creamy mushroom sauce and I am pleasantly surprised how everything came out super delicious, given I was mostly winging it with this one.

For Meatballs
2 lbs of grass fed halal ground beef
1 organic egg, beaten
3/4 cup gluten free bread crumbs
3 tablespoons milk
2 tablespoons Worcestershire sauce
2 cloves garlic, minced

Heat the oven to 400F. Prepare a baking pan and place a baking sheet on it.
Roll the meat into 1 inch diameter balls and place then on a sheet about 2-3 inch apart.
Bake them for 25 min and/or use meat thermometer that reads 165 degrees at the center of a meatball.

For the Sauce
1 Tbs of high temp cooking oil
1/2 lbs of baby mushrooms (I used canned mushrooms for this recipe)
2 cloves garlic, minced
1 Tbs of organic butter
1/2 cup of organic heavy whipping cream
1/4 organic grated Parmesan
Salt and pepper

Heat the oil in the pan and then add mushrooms. Sauté mushrooms for several minutes and then add minced garlic and butter.
Decrease the heat on low and cook for 2 minutes. Then add the heavy whipping cream and Parmesan and keep cooking it on low fire until the sauce thicken.
Add salt and pepper to taste.

Once the sauce is done, add the baked meatballs to the sauce and gently coat them.
Serve it on a plate and garnish it with whatever greens you have (parsley, spinach, etc)