Meatballs with Mushroom Gravy
Meatballs with Mushroom Gravy
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1/4 cup yellow onion, finely minced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for searing
For the Mushroom Gravy
- 8 ounces cremini mushrooms, sliced
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 5 min
- 2
Form the mixture into approximately 1 1/2-inch meatballs. You should get about 18-20 meatballs.
⏱️ 10 min
- 3
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.
⏱️ 15 min
- 4
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.
⏱️ 10 min
- 5
Sprinkle the flour over the mushrooms and onions. Cook, stirring constantly, for 1-2 minutes to toast the flour, creating a roux.
⏱️ 2 min
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 20 min
- 8
Taste the gravy and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Meatballs with Mushroom Gravy
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1/4 cup yellow onion, finely minced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for searing
For the Mushroom Gravy
- 8 ounces cremini mushrooms, sliced
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 5 min - 2
Form the mixture into approximately 1 1/2-inch meatballs. You should get about 18-20 meatballs.
⏱️ 10 min - 3
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.
⏱️ 15 min - 4
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.
⏱️ 10 min - 5
Sprinkle the flour over the mushrooms and onions. Cook, stirring constantly, for 1-2 minutes to toast the flour, creating a roux.
⏱️ 2 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 20 min - 8
Taste the gravy and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving.
⏱️ 3 min