YOUR SOLIN GENERATED RECIPE
Baked Lean Beef Meatballs with Creamy Mushroom Gravy and Roasted Green Beans
Savor these tender baked lean beef meatballs doused in a velvety mushroom gravy, paired with crisp roasted green beans for a wholesome, balanced meal that delivers both comfort and nutrition.
INGREDIENTS
125 grams Lean Ground Beef
1 Egg White
1 tablespoon Whole Wheat Breadcrumbs
75 grams Mushrooms, sliced
30 ml Low-Fat Milk
100 grams Green Beans
1 tablespoon Onion, chopped
1 Garlic clove, minced
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the lean ground beef, egg white, whole wheat breadcrumbs, salt, and pepper. Mix gently to form a consistent mixture.
Form the mixture into small meatballs, about the size of a golf ball, and set aside.
Place the meatballs on a lightly greased baking tray and bake for 18-20 minutes until cooked through.
While the meatballs are baking, heat the olive oil in a pan over medium heat. Add the chopped onion and minced garlic; sauté until softened.
Add the sliced mushrooms and continue cooking until they release their moisture and begin to brown, about 5 minutes.
Pour in the low-fat milk and let the mixture simmer for an additional 2-3 minutes to create a creamy mushroom gravy. Season with salt and pepper to taste.
Meanwhile, toss the green beans with a pinch of salt and a dash of olive oil, then roast them on a separate tray in the oven for about 10-12 minutes until slightly charred and tender.
Serve the baked meatballs topped with the creamy mushroom gravy alongside the roasted green beans.