Beef Meatballs in Mushroom Gravy
Creamy, juicy, and packed with savory mushroom goodness, Beef Meatballs in Mushroom Gravy is the kind of comfort food that makes weeknights feel special.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container for up to 3–4 days. For freezing, store in a freezer-safe container for up to 3 months. Reheat gently on the stovetop or in the microwave.