Beef Meatballs in Mushroom Gravy
Servings: 4 servings
Calories: 547kcal
Pan-fried beef meatballs are caramelized on the outside but juicy and tender on the inside. They're golden brown, easy to make, and smothered in a hearty mushroom gravy. This one-pan meal is perfect for a busy weeknight!
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Ingredients
For meatballs:
- 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
Instructions
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.
Notes
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!
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.
- 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.
Nutrition
Calories: 547kcal
Carbohydrates: 17g
Protein: 28g
Fat: 41g
Sugar: 4g
Sodium: 1206mg