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In a large bowl, combine the ground beef, egg, breadcrumbs, milk, minced onion, minced garlic, chopped parsley, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overmix.

Form the mixture into approximately 1 1/2-inch meatballs. You should get about 18-20 meatballs.

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Sear the meatballs on all sides until deeply browned, about 5-7 minutes per batch. They don't need to be cooked through at this stage. Remove the seared meatballs from the skillet and set aside.

Reduce the heat to medium. Add the sliced mushrooms to the same skillet (add a little more oil if needed). Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 5-7 minutes. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the mushrooms and onions. Cook, stirring constantly, for 1-2 minutes to toast the flour, creating a roux.

Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in 1 teaspoon Worcestershire sauce and Dijon mustard. Bring the gravy to a simmer, stirring until it thickens.

Return the seared meatballs to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.

Taste the gravy and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving.


In a large bowl, combine the ground beef, egg, breadcrumbs, milk, minced onion, minced garlic, chopped parsley, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overmix.

Form the mixture into approximately 1 1/2-inch meatballs. You should get about 18-20 meatballs.

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Sear the meatballs on all sides until deeply browned, about 5-7 minutes per batch. They don't need to be cooked through at this stage. Remove the seared meatballs from the skillet and set aside.

Reduce the heat to medium. Add the sliced mushrooms to the same skillet (add a little more oil if needed). Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 5-7 minutes. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the mushrooms and onions. Cook, stirring constantly, for 1-2 minutes to toast the flour, creating a roux.

Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in 1 teaspoon Worcestershire sauce and Dijon mustard. Bring the gravy to a simmer, stirring until it thickens.

Return the seared meatballs to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.

Taste the gravy and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving.
