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Beef Meatballs in Mushroom Gravy Recipe

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4.4 from 84 reviews

This hearty Beef Meatballs in Mushroom Gravy recipe features juicy ground beef meatballs simmered in a rich, creamy mushroom gravy. Perfectly browned and seasoned with Italian herbs and Worcestershire sauce, these meatballs are served over comforting mashed potatoes, making an ideal meal for cozy dinners.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Meatballs

  • ½ cup (30g) Panko breadcrumbs
  • ¼ cup (60ml) milk
  • 1 lb (500g) ground beef
  • 2-3 garlic cloves, pressed
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Gravy

  • 2 tablespoons olive oil, divided
  • 6 oz (170g) mushrooms, sliced
  • 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 (optional)

To Serve

  • Mashed potatoes

Instructions

  1. Soak Panko: In a small bowl, combine the Panko breadcrumbs and milk. Set aside for about a minute to allow the breadcrumbs to soak and soften.
  2. Mix Meatball Ingredients: In a large bowl, mix together the soaked Panko, ground beef, pressed garlic, egg, Worcestershire sauce, Italian seasoning, salt, and ground black pepper. Use clean hands to mix thoroughly until all ingredients are well combined.
  3. Shape Meatballs: Using a medium cookie scoop or your hands, form the mixture into evenly sized meatballs. Place them on a baking sheet lined with parchment paper, ensuring they are evenly spaced.
  4. Brown Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown on all sides, turning with tongs. They do not need to be cooked through at this stage. Once browned, transfer the meatballs to a clean plate.
  5. Cook Mushrooms: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced mushrooms and pressed garlic, sautéing and stirring frequently for about 3 minutes, until the mushrooms are nicely browned. Remove to a plate.
  6. Make Roux: In the same skillet, melt the unsalted butter. Stir in the all-purpose flour and cook the mixture for at least 2 minutes, whisking constantly. This cooks out the raw flour taste and forms the base for the gravy.
  7. Add Stock and Flavorings: Slowly pour in the beef stock and Worcestershire sauce, whisking frequently to combine and prevent lumps. Bring the mixture to a boil.
  8. Simmer Meatballs and Mushrooms: Add the browned meatballs and cooked mushrooms back to the skillet. Simmer the gravy with the meatballs for 8-10 minutes, allowing the meatballs to cook through and the flavors to meld. If the gravy becomes too thick, thin it with a little water or extra stock.
  9. Season and Garnish: Taste the gravy and adjust salt and pepper as needed. Stir in chopped parsley if using.
  10. Serve: Spoon the meatballs and mushroom gravy over warm mashed potatoes for a comforting, complete meal.

Notes

  • For best texture, do not overmix the meatball mixture to keep them tender.
  • If you don’t have Panko breadcrumbs, regular breadcrumbs can be used but Panko provides a lighter texture.
  • If beef stock is unavailable, you can substitute with beef broth or a mixture of broth and water, though stock yields a richer flavor.
  • Ensure to cook the roux long enough to avoid raw flour taste in the gravy.
  • Leftover meatballs with gravy reheat well and can be stored refrigerated for up to 3 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/beef-meatballs-in-mushroom-gravy-recipe/