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I came up with this recipe literally just because I was thinking of something new to make with the massive amount of beef mince/ground beef I had sitting in the freezer. I really love how sometimes being a little low on money and having to utilise what you have on hand, really gives you great ideas for something new to make!
It has been really cold and rainy this week, after bushfire smoke and temperatures nearly as high as 50°C, it has dropped to less than 25°C in one night with pouring rain! I personally love the cold weather and especially love cooking when it’s nice and cool. There’s nothing worse than slaving in a hot kitchen. So I wanted to really make something hearty with this beef mince since I’d been doing really simple meals and air fryer cooking a lot.
This recipe for Creamy Mushroom Meatballs with Fried Cabbage came from nothing more than some daydreaming and utilising ingredients I already had on hand. The only thing I had to buy was the cabbage, which is a vegetable I love using because it is very low in carbs, very cheap (especially if you buy whole heads of cabbage instead of cut ones), can be made in lots of different ways and lasts for weeks raw in the fridge. If you do get some leaves going bad on the outer layer, just peel them off and you’ll still have good cabbage inside! Frying cabbage with butter is one of the quickest and easiest ways to make cabbage and also very tasty.
I also really love recipes that use beef mince/ground beef, so I like different ways to make it. I have quite a few recipes on the website using it (which you can check out below) and I regularly make hamburger patties for Caleb to take for school lunches. I had Caleb taste test these Creamy Mushroom Meatballs and he was very happy with them! Only downside was I then had to hide them away until I was done cooking because he kept trying to sneak more of them, so these definitely have the kid tick of approval!
The recipe itself for these Creamy Mushroom Meatballs with Fried Cabbage is pretty simple and straight forward with few ingredients, so there really aren’t any special instructions or tips for this one. Be warned though, they are INCREDIBLY filling. There are lots of healthy fats in these Creamy Mushroom Meatballs with Fried Cabbage, so you really don’t need much at all to feel nice and full. I had a serving of these 3 days in a row and it was the only thing I ate on each day because I was so full and satisfied, I didn’t feel like eating anything else at all. I also found they reheated very well which was great, because with some recipes I’ve found that a cream based sauce can often split when you reheat it in the microwave.
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Creamy Mushroom Meatballs with Fried Cabbage
Ingredients
Meatballs
- 1 kg beef mince
- 2 cubes garlic paste or 2 tsp crushed garlic
- 2 eggs
- 2 tbsp tamari soy sauce
- salt, to taste
- pepper, to taste
- 50 g butter
- 2 tbsp olive oil
Creamy Mushroom Onion Gravy
- 100 g butter
- 200 g mushrooms, sliced
- 1 onion, finely sliced
- 2 cubes garlic paste or 2 tsp crushed garlic
- 2 cups beef bone broth or beef stock
- 1 cup cream
- 1 tbsp Dijon mustard
- salt, to taste
- pepper, to taste
Fried Cabbage
- ¼ large cabbage, shredded
- 100 g butter
- salt, to taste
- pepper, to taste
Instructions
- Add ingredients for meatballs except butter and olive oil to a large bowl, seasoning with salt and pepper. Mix with your hands or a large spoon until well combined and shape into golf ball sized meatballs.
- Heat butter and olive oil in a large frying pan over medium heat. Fry meatballs until coloured and cooked through on one side, turn and fry on other side. Set aside.
- Make gravy by heating butter in a pot until melted and foaming. Add mushrooms and onions. Sauté until softened and onions are starting to caramelise and add garlic. Sauté another minute.
- Add beef bone broth and deglaze well to get any brown bits off the bottom of the pot and into the sauce. Bring to the boil.
- Add and mix through Dijon mustard and cream. Season with salt and pepper. Bring to the boil again and then lower heat to a simmer to reduce, thicken and colour the sauce. Reduce by half or until thickened to your liking. Add and mix through meatballs.
- Meanwhile make your fried cabbage while your sauce is reducing. Heat butter in a large pot until melted and foaming. Add shredded cabbage.
- Mix cabbage over high heat to coat with the butter. When the cabbage has slightly cooked down and looks shiny, you can turn the heat down to medium and allow the cabbage to cook. Season with salt and pepper and stir occasionally until cabbage has browned and coloured.
- Serve meatballs with mushroom onion gravy over fried cabbage.
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