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+ servings

Beef Meatballs in Mushroom Gravy

Servings: 4 .5lbs meatballs, +4 servings
Author: Shinee
Juicy tender 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.
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Ingredients

For make-ahead meatballs:

  • 1 ½ cups 90gr Panko (Japanese breadcrumbs)
  • 4 lbs 2kg ground beef
  • 5-6 garlic cloves pressed
  • 3 eggs
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 4 teaspoons salt
  • 2 teaspoons ground black pepper

For meatballs in mushroom gravy:

  • 1 lb 450gr meatballs
  • 2 tablespoons olive oil
  • 6 oz 170gr mushrooms
  • 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 make-ahead meatballs, pulse the panko in a food processor until fine crumbs.
  • In a large bowl, mix together 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 2 baking sheets, lined with parchment paper. (I usually get about 125 1-inch meatballs.)
  • Place the meatballs in freezer until completely frozen. Then divide into four 1-lb portions and place in freeze bags, or vacuum seal for longer storage.
  • To make the meatballs in mushroom gravy, we’ll use only 1lb of meatballs.
  • Slice the mushrooms.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Place 1lb meatballs (frozen or fresh) in one layer and brown from all sides, turning each meatball using a tong. Meatballs don’t need to be cooked all the way, we’re just browning for now. Remove onto a 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. Salt and pepper to taste. If desired, add chopped parsley before serving. Serve over mashed potatoes for a complete meal.

Notes

For step-by-step photos and additional notes, read the post above.