Beef Meatballs in Mushroom Gravy

Why you’ll love this recipe:

Homemade meatballs in mushroom gravy are quick and simple to make, but far better than store-bought. Say goodbye to bland, dry, and flavorless meatballs, this recipe is hearty & satisfying with no additives or weird ingredients.

• Pan-fried instead of baked
• Makes amazing leftovers
• Easy to customize
• Served in a savory mushroom gravy

I love to serve meatballs in mushroom sauce with creamy mashed potatoes, buttered noodles, or oven roasted vegetables. This recipe is comfort food at its best, unfussy, cozy, & downright delicious.

Key Ingredient Notes:

Smothered meatballs require simple ingredients that deliver BIG flavors like garlic, Worcestershire sauce, and simple seasonings.

For the beef meatballs:

• Breadcrumbs – I prefer panko Japanese style breadcrumbs for their light and flaky texture. If you don’t have panko, plain or Italian-style breadcrumbs work great too!
• Milk – The breadcrumbs soak in milk so they have a chance to absorb it. This mixture, referred to as panade, is then mixed into the beef to create a binder and moisture retainer for the meatballs.
• Ground beef – Any type of ground beef works, but the more fat content, the more tender the meatballs.
• Garlic – A garlic press makes thing easy! For a mild garlic flavor, use one or two cloves instead of three.
• Egg – The egg binds the beef, breadcrumbs, and seasonings together so the meatballs don’t fall apart.
• Seasoning – Seasoning is vital for a flavorful meatball. Unsalted meat tastes bland and boring. Salt, pepper, and Italian seasoning do the trick!

For the mushroom gravy:

• Mushrooms – White button mushrooms have an earthy, mild flavor but feel free to use any variety you like. Cremini, shitake, or swiss browns are great options.
• Garlic – Garlic sweetens and mellows as it cooks. It adds a depth of flavor to soups and sauces.
• Flour & butter – Flour and butter create a roux, which thickens the sauce for a rich and smooth gravy.
• Beef stock – Beef stock is the backbone of the mushroom gravy. It creates a rich, dark brown gravy. For best results, purchase a high-quality brand of beef stock or make homemade beef bone broth!
• Worcestershire sauce – Worcestershire is an easy way to pack in more flavor. It’s a little bit sweet and sour with a distinct umami quality.
• Seasoning – Taste and season as you go!

How to make meatballs in mushroom gravy:

To make the meatballs:

1. In a small bowl, combine the breadcrumbs and milk. Let the mixture soak for a minute.
2. In a large bowl, mix the soaked breadcrumbs, ground beef, garlic, egg, Worcestershire sauce, & seasoning with your hands until well combined.
3. Line a baking sheet with parchment paper. Use a medium cookie scoop to loosely shape the meatballs and place them onto the baking sheet.

For the mushroom gravy:

1. Heat one tablespoon of olive oil in a large skillet over medium heat.
2. Place the meatballs into the hot skillet in an even layer. Let one side caramelize before turning them over with your tongs. Brown all sides and transfer them to a clean plate. The meatballs don’t need to be cooked through at this point.
3. Add the remaining olive oil then the mushrooms and garlic. Cook the mushrooms until they’re golden brown and fragrant – about 3 minutes. Transfer them to a clean plate.
4. Add the butter to the same skillet, then stir in the flour. Cook the mixture for about 2 minutes, stirring constantly. Don’t skip this step. Cooking the roux prevents the sauce from tasting floury.
5. Carefully pour in the beef stock and Worcestershire sauce, then bring it to a boil. Whisk frequently to prevent the sauce from burning.
6. Transfer the meatballs and mushrooms back into the skillet and cook until the meatballs are completely cooked and the sauce is thick – about 8 to 10 minutes.
7. Season to taste. Top with chopped parsley and serve!

Make-Ahead Tips:

• Meatballs with mushroom gravy taste just as good (if not better) on day two! Feel free to make it a day or two ahead of time and reheat.
• Reheat it on the stovetop in a large skillet over medium heat until warmed throughout. If the gravy looks separated, just give it a good stir.

Storing Tips:

• Smothered meatballs in brown gravy will keep in the refrigerator for up to 4 days. Store in an airtight container in the back of the fridge.
• Meatball gravy freezes well too! Transfer any leftover meatballs and gravy into a freezer-safe container and freeze for up to 3 months.
• Thaw the meatballs in the refrigerator overnight.
• Reheat on the stovetop in a large skillet over medium heat until hot and bubbly.

FAQs:

More meatball recipes:

There’s no shortage of delicious meatball recipes around here. Try one of these flavor-packed variations on the classic!

• Bacon Chicken Meatballs with Creamy Dipping Sauce
• Beer BBQ Meatballs
• Pesto Mozzarella Chicken Meatballs
• Teriyaki Salmon Meatballs
• Beef Meatballs (Big Batch)