Creamy, juicy, and packed with savory mushroom goodness, Beef Meatballs in Mushroom Gravy is the kind of comfort food that makes weeknights feel special. If you love rich, saucy dinners that come together without a fuss, this dish delivers — tender beef meatballs simmered in a silky mushroom gravy and served over buttery mashed potatoes. Fun fact: mushroom gravy has been a pantry hero in many families because it elevates simple meatballs into a restaurant-worthy meal with minimal effort.
This recipe is special because it balances flavor and ease: you get a deep, beefy taste from the meatballs and a luxurious texture from the gravy, all in about an hour. It’s simple to prepare, quick enough for busy evenings, and perfect for feeding a hungry family. If you enjoy hearty skillet dinners, you might also like this quick one-pan classic linked here: 15-minute beefy noodle skillet. Give it a try tonight — your kitchen will thank you.
What is Beef Meatballs in Mushroom Gravy?
What’s in a name? Beef Meatballs in Mushroom Gravy is exactly what it sounds like — savory beef meatballs bathed in a rich mushroom-based gravy. Where did the name come from? Maybe from a cozy dinner table somewhere where someone decided to pile meatballs on mashed potatoes and pour mushroom magic over the top. Who wouldn’t smile at a dish that practically screams comfort? After all, as the old saying goes, “the way to a man’s heart is through his stomach.” Whether you grew up with this kind of meal or are discovering it now, it’s the sort of recipe that begs to be shared. Ready to make it? Let’s get cooking!
Why You’ll Love This
- Irresistible comfort: The combination of juicy beef meatballs and creamy mushroom gravy creates a deeply satisfying mouthfeel — savory, velvety, and utterly comforting.
- Wallet-friendly: Making this at home is economical. Ground beef and mushrooms are affordable staples, and you can stretch the meal with mashed potatoes to feed a crowd.
- Flavorful toppings and textures: Fresh parsley for brightness, a sprinkle of Parmesan in the meatballs for umami, and a touch of Worcestershire in the gravy for depth make every bite sing.
If you like recipes that turn simple ingredients into something special, this one shares the same spirit as our 5-ingredient ground beef casserole. It’s an easy way to impress without hours in the kitchen. Go on — make it for dinner tonight.
How to Make
Quick Overview
This recipe is straightforward and satisfying. You’ll form and brown meatballs, make a quick mushroom gravy in the same skillet, then simmer the meatballs in the gravy until cooked through. The result is tender meatballs with a creamy, flavorful sauce. Prep is simple, textures are comforting (soft mashed potatoes meeting smooth gravy and tender meatballs), and the standout element is the silky mushroom gravy that ties everything together. Total time: about 10 minutes prep, 30–35 minutes active cooking, 15 minutes for mashed potatoes — roughly 60 minutes to table.
Ingredients
- 1 lb ground beef — room temperature for easier mixing
- 1/2 cup breadcrumbs — plain or seasoned, any kind
- 1 egg — lightly beaten
- 1/4 cup grated Parmesan — finely grated
- 4 cloves garlic, minced — or more to taste
- 1 small onion, finely grated — use a microplane or grate for moisture and texture
- 2 tsp fresh parsley, chopped — plus extra for garnish
- 1 tsp salt — adjust to taste
- 1/8 tsp black pepper — freshly ground preferred
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp olive oil — for frying, extra-virgin or regular
- 2 tbsp butter — for the mushrooms and gravy
- 8 oz mushrooms, sliced — button, cremini, or a mix
- 2 tbsp all-purpose flour — to thicken the gravy
- 2 cups beef broth — low-sodium if preferred
- 1 tsp Worcestershire sauce
- 1/2 tsp thyme — dried or 1 tsp fresh chopped
- 1/4 cup heavy cream — for a silky finish
- Salt and pepper to taste — for final seasoning
- 2 lbs potatoes, peeled and diced — Yukon Gold or Russet
- 4 tbsp butter — for mashed potatoes, softened or melted
- 1/2 cup milk or cream — warm for creamer mashed potatoes
Directions
- In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, minced garlic, finely grated onion, chopped parsley, salt, black pepper, onion powder, and garlic powder. Mix gently until just combined — avoid over-mixing to keep the meatballs tender. Roll the mixture into even meatballs (about 1 to 1 1/4 inches each).
- Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides, turning carefully with tongs; they don’t need to be fully cooked through at this stage. Work in batches if needed to avoid overcrowding. Set the browned meatballs aside on a plate.
- In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until browned and softened, about 5–7 minutes. Sprinkle the flour over the mushrooms and stir well to coat; cook for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the beef broth while stirring continuously to prevent lumps. Add the Worcestershire sauce and thyme. Bring the gravy to a simmer and let it thicken for 5–7 minutes. Stir in the heavy cream and season with salt and pepper to taste.
- Return the browned meatballs to the skillet, nestling them into the gravy. Cover and simmer gently for about 10 minutes, or until the meatballs are cooked through (internal temperature 160°F/71°C for ground beef).
- Meanwhile, add the diced potatoes to a pot of salted boiling water and cook until fork-tender, about 15 minutes. Drain well, then mash with the butter and warm milk or cream until smooth and creamy. Season mashed potatoes with salt and pepper.
- Spoon mashed potatoes onto plates or bowls, top with meatballs, and ladle the rich mushroom gravy over everything. Garnish with additional chopped parsley.
What to Serve With
- A crisp green salad with lemon vinaigrette to cut through the richness.
- Steamed green beans or roasted Brussels sprouts for a bright, earthy contrast.
- Crusty bread to sop up extra gravy.
- A light, fruity red wine (like Pinot Noir) or a malty beer complements the beef and mushrooms nicely.
- For a lighter option, serve over buttered egg noodles instead of mashed potatoes.
Top Tips for Perfecting
- Substitute ground beef: For a lighter texture, use half beef and half pork, or try ground turkey (adjust cooking time).
- Browning matters: Don’t skip browning the meatballs — that caramelized crust adds flavor and color.
- Gravy thickness: If the gravy gets too thick, thin with a splash of broth. If too thin, simmer a bit longer or whisk in a small slurry of flour and water.
- Flavor boost: A splash of soy sauce or a teaspoon of Dijon can add depth if you like bolder flavors.
- Avoid overmixing: Mix the meatball ingredients until just combined for tender meatballs. Overworking makes them dense.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Keep meatballs and gravy together to preserve moisture.
- Freezing: Freeze the meatballs and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Mashed potatoes can also be frozen but may change texture slightly.
- Reheating: For best results, reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of broth or cream if the gravy has thickened. Microwave reheating works too — cover and heat in 1-minute intervals, stirring in between.
FAQs
How can I tell when the meatballs are fully cooked?
Use a meat thermometer — ground beef should reach an internal temperature of 160°F (71°C). Alternatively, cut a meatball in half to check that it’s no longer pink inside.
Can I make these meatballs ahead of time?
Yes. You can form and brown the meatballs a day ahead, refrigerate them, and then finish cooking them in the gravy when you’re ready to serve.
Is there a gluten-free option for this recipe?
Yes. Substitute gluten-free breadcrumbs and use a gluten-free flour or cornstarch slurry to thicken the gravy. Ensure your beef broth is gluten-free too.
Can I use different mushrooms?
Absolutely. Cremini, shiitake, or a wild mushroom mix all work well and can add more complexity to the gravy.
How do I make the mashed potatoes extra creamy?
Warm the milk or cream before adding it to the potatoes, and use starchy potatoes like Yukon Golds. Don’t overwork the mash — mash gently for a smooth, not gluey, texture.
Conclusion
Beef Meatballs in Mushroom Gravy is a timeless, comforting meal that’s easy to make and big on flavor — perfect for weeknight dinners or a cozy weekend supper. It’s forgiving for beginners, adaptable for experienced cooks, and always a hit at the table. If you’d like another take or inspiration, check out this similar recipe for ideas and variations at Beef Meatballs in Mushroom Gravy ~Sweet & Savory. Try it tonight and share the results with family or friends — you might just create a new favorite.
Beef Meatballs in Mushroom Gravy
Equipment
- Large Bowl
- Skillet
- Pot
Ingredients
Meatball Ingredients
- 1 lb Ground beef Room temperature for easier mixing
- 1/2 cup Breadcrumbs Plain or seasoned, any kind
- 1 large Egg Lightly beaten
- 1/4 cup Grated Parmesan Finely grated
- 4 cloves Garlic Minced, or more to taste
- 1 small Onion Finely grated
- 2 tsp Fresh parsley Chopped, plus extra for garnish
- 1 tsp Salt Adjust to taste
- 1/8 tsp Black pepper Freshly ground preferred
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 2 tbsp Olive oil For frying, extra-virgin or regular
- 2 tbsp Butter For the mushrooms and gravy
- 8 oz Mushrooms Sliced, button, cremini, or a mix
- 2 tbsp All-purpose flour To thicken the gravy
- 2 cups Beef broth Low-sodium if preferred
- 1 tsp Worcestershire sauce
- 1/2 tsp Thyme Dried or 1 tsp fresh chopped
- 1/4 cup Heavy cream For a silky finish
Mashed Potatoes Ingredients
- 2 lbs Potatoes Peeled and diced, Yukon Gold or Russet
- 4 tbsp Butter For mashed potatoes, softened or melted
- 1/2 cup Milk or cream Warm for creamier mashed potatoes
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, minced garlic, finely grated onion, chopped parsley, salt, black pepper, onion powder, and garlic powder. Mix gently until just combined — avoid over-mixing to keep the meatballs tender. Roll the mixture into even meatballs (about 1 to 1 1/4 inches each).
- Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides, turning carefully with tongs; they don’t need to be fully cooked through at this stage. Work in batches if needed to avoid overcrowding. Set the browned meatballs aside on a plate.
- In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until browned and softened, about 5–7 minutes. Sprinkle the flour over the mushrooms and stir well to coat; cook for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the beef broth while stirring continuously to prevent lumps. Add the Worcestershire sauce and thyme. Bring the gravy to a simmer and let it thicken for 5–7 minutes. Stir in the heavy cream and season with salt and pepper to taste.
- Return the browned meatballs to the skillet, nestling them into the gravy. Cover and simmer gently for about 10 minutes, or until the meatballs are cooked through (internal temperature 160°F/71°C for ground beef).
- Meanwhile, add the diced potatoes to a pot of salted boiling water and cook until fork-tender, about 15 minutes. Drain well, then mash with the butter and warm milk or cream until smooth and creamy. Season mashed potatoes with salt and pepper.
- Spoon mashed potatoes onto plates or bowls, top with meatballs, and ladle the rich mushroom gravy over everything. Garnish with additional chopped parsley.