Juicy tender beef meatballs are first pan-fried for deliciously crispy exterior and then smothered in hearty mushroom gravy! Plus, learn how to make ton of meatballs for your freezer, step by step.
Meatballs are amazing! They’re so versatile, convenient, and, most importantly, they’re mighty tasty. Plus, they are perfect to make ahead! Don’t you agree?
Homemade meatballs are so much better than store-bought ones too, because:
- You know exactly what goes in them. ✔️
- You can customize it to your taste. ✔️
- You can shape them into whatever size you want to. ✔️
- And probably it’ll cost you way less! ✔️
See? So many reasons to make bunch of meatballs for your freezer, and I’ll show you exactly how to freeze meatballs in just a bit. But first, imagine all the delicious comfort meals you can make with them! Spaghetti and meatballs, meatball subs, meatball soup, and many, many more.
When I was expecting my little one, I made sure to make a whole bunch of meatballs to freeze. It takes practically no time and effort to whip up a huge batch of meatballs.
I love using Panko, light and crispy japanese breadcrumbs, for juicy tender meatballs. And for perfectly uniform meatballs, I use this medium cookie scoop to shape the meatballs. Seriously, these were the easiest and fastest freezer meal I prepared during my pregnancy. And I’m telling ya, it paid off big time!
How to freeze meatballs?
I arrange them on baking sheets, lined with parchment paper, and freeze them just like that first. Then I divide them into small portions and vacuum seal for longer storage. That way meatballs won’t get freezer burn, and will store well for a long time.
Out of many easy meatball recipes, these meatballs in mushroom gravy were my favorite!
There is no better comfort food than a simple meat n’ potato, right? And this hearty meal hits the spot just right when you’re craving some comfort food.
It’s super simple to make, yet yields amazing flavors, all in just one skillet!
Serve it over fluffy mashed potatoes for a winning combination! Now does it look good or what?
Hope you’ll give this beef meatball recipe a try and add it in your menu rotation!
Tell me what’s your favorite meatball dish?
Beef Meatballs in Mushroom Gravy
- ½ cups (30g) Panko breadcrumbs Note 1
- ¼ cup (60ml) milk
- 1 lbs (500g) ground beef Note 2
- 2-3 garlic cloves pressed
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
For mushroom gravy:
- 2 tablespoons olive oil
- 6 oz (170g) mushrooms sliced, Note 3
- 2 garlic cloves pressed
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups (700ml) beef stock
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons chopped parsley if desired
- Mashed potatoes for serving
To make the meatballs
- In a small bowl, combine Panko and milk. Set aside to soak for a minute.
- In a large bowl, mix together soaked Panko, beef, garlic, eggs, Worcestershire sauce, Italian seasoning, salt and pepper. With clean hands, mix the beef mixture until well combined.
- Using a medium cookie scoop, shape the meatballs and arrange them on a baking sheet, lined with parchment paper.
To make the gravy:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Arrange the meatballs in one layer and brown on all sides, turning each meatball using a kitchen tong. (Note: Meatballs don’t need to be cooked all the way, we’re just browning for now.) Remove onto a clean plate.
- Pour the remaining 1 tablespoon of olive oil into the same skillet and add mushrooms along with garlic. Cook the mushrooms stirring frequently for about 3 minutes, or until they’re nice and brown. Remove onto a plate.
- In the same skillet, melt the butter and stir in the flour. Cook the flour mixture for at least 2 minutes, whisking constantly. (That’s how we make roux to thicken the gravy. If you don’t cook the roux long enough, you will taste raw flour in your gravy, so don’t rush this step.)
- Slowly pour in the stock and Worcestershire sauce and bring it to a boil, whisking frequently.
- Add browned meatballs and mushrooms and cook for additional 8-10 minutes. If the gravy thickens too much, add a little bit of water, or stock to thin it out.
- Salt and pepper to taste. If desired, add chopped parsley before serving. Serve over mashed potatoes for a complete meal.
Tips & Notes:
- 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. Note 1: Plain or Italian style breadcrumbs work too. Note 2: I recommend ground chuck. It's the perfect ratio of fat-to-meat for juicy and tender meatballs. Note 3: Feel free to use any variety you like. White button, cremini, and swiss browns are great options!