Weeknight Goodness = Smoked Meatballs in Mushroom Gravy. Str

• temps total: 44 minutes

Ingrédients

Meatballs

2 pounds beef

1 medium onion, grated on a box grater

4 garlic cloves, minced

2 tablespoons thyme leaves

1 egg

1 1/2 teaspoons Worcestershire sauce

1 tablespoon Dijon mustard

1 1/2 cups panko breadcrumbs

Sea salt

Mushroom Gravy

2 tablespoons butter

1 pound cremini mushrooms, thinly sliced

1 1/2 tablespoons thyme leaves

3 garlic cloves, minced

1/4 cup all-purpose flour

4 cups beef stock

2 teaspoons Worcestershire sauce

4 teaspoons Dijon mustard

3/4 cup sour cream

Sea salt and cracked black pepper

2 tablespoons minced chives, to serve

Cooked egg noodles, to serve.

Instructions

Preheat your Traeger Grill to 185 degrees F and crank on the Super Smoke Option. In a large bowl, combine the all of your meatball ingredients with a good couple pinches of salt, then mix well and shape into golf ball-sized meatballs. Place on the grill and smoke for 30 - 40 minutes.

Gravy time. Heat a large high-sided pan over medium-heat, and melt the butter. Add the mushrooms, thyme, a pinch of salt, and cook until the mushrooms are starting to brown, about 8 - 10 minutes. Add the garlic and flour, mix to coat the mushrooms well, then add the stock, Worcestershire, dijon, a pinch of salt, your meatballs, then let blip away until the gravy is slightly thickened and the meatballs are cooked through. Remove from the heat, stir in the sour cream and several turns of cracked black pepper.

Plate up over egg noodles, top with a sprinkle of fresh chives, and serve. Delicious! @traegergrills