Beef Meatballs in Mushroom Gravy

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Looking for a hearty, home-cooked meal that’s bursting with flavor and perfect for cozy nights in? These Juicy Beef Meatballs in Savory Mushroom Gravy are the ultimate comfort food. Whether you’re feeding the family or entertaining guests, this recipe delivers old-fashioned flavor with modern ease. Serve it over mashed potatoes, fluffy rice, or buttered egg noodles for a satisfying dinner.

Why You’ll Love This Recipe:

• Hearty and satisfying: Ideal for weeknights or Sunday dinners.

• One-skillet recipe: Easy cleanup and less hassle.

• Restaurant-quality flavor: Homemade taste, gourmet presentation.

Ingredients Breakdown:

For the Meatballs:

• Ground Beef (1 lb): The main protein, creating juicy and tender meatballs.

• Breadcrumbs (¼ cup): Help bind the meatballs and keep them moist.

• Parmesan Cheese (¼ cup, grated): Adds a subtle umami and cheesy depth.

• Egg (1): Acts as a binder to hold everything together.

• Garlic (2 cloves, minced): Infuses the meatballs with aromatic flavor.

• Onion (¼ cup, finely chopped): Adds sweetness and moisture.

• Fresh Parsley (1 tbsp, or 1 tsp dried): Brings freshness and a touch of color.

• Salt & Black Pepper (½ tsp each): Basic seasoning for balance.

• Olive Oil (1 tbsp): For pan-frying the meatballs to a golden brown.

For the Mushroom Gravy:

• Butter (2 tbsp) & Olive Oil (1 tbsp): For sautéing and adding richness.

• Mushrooms (8 oz, sliced): The star of the gravy, adding an earthy, savory depth.

• Flour (2 tbsp): Helps thicken the gravy.

• Beef Broth (2 cups): The base of the gravy, providing flavor and body.

• Onion Powder (½ tsp) & Garlic Powder (¼ tsp): Enhances the overall seasoning.

• Salt & Pepper: To taste, adjusting the flavor as desired.

• Heavy Cream (¼ cup, optional): Adds luxurious creaminess if used.

• Fresh Parsley: Optional garnish for color and freshness.

Tips and Tricks:

• For juicier meatballs: Don’t pack them too tightly.

• Want deeper flavor? Add a splash of Worcestershire sauce to the gravy.

• Make ahead: Meatballs and gravy can be refrigerated for up to 3 days.

• Reheat gently: On the stove over low heat or in the microwave.

Variations and Customizations:

1. Turkey Meatballs: Swap beef for ground turkey or chicken.

2. Low-Carb Version: Use almond flour instead of breadcrumbs.

3. Gluten-Free Option: Use gluten-free breadcrumbs and flour.

4. Vegetarian Twist: Use plant-based meatballs and vegetable broth.

Pairing Suggestions:

• Best Sides:

  • Garlic mashed potatoes

  • Buttered egg noodles

  • Steamed green beans or broccoli

• Drinks:

  • A bold red wine like Cabernet

  • Iced tea or sparkling water with lemon

Storage Instructions:

• Refrigerate: Store in airtight container for up to 3 days.

• Freeze: Freeze meatballs and gravy separately for up to 3 months.

• Reheat: Thaw overnight and reheat over low heat for best results.

Popular Questions:

Can I bake the meatballs instead of frying?

Yes. Bake at 400°F for 15–20 minutes on a parchment-lined baking sheet.

Can I use pre-made meatballs?

Absolutely! Use store-bought meatballs to save time—just ensure they’re fully cooked before adding to the gravy.

What mushrooms are best?

Cremini or baby bella mushrooms add the most flavor, but white button mushrooms work fine too.

Can this be made dairy-free?

Yes. Skip the Parmesan and cream, and use plant-based butter if needed.

Beef Meatballs in Mushroom Gravy

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• Author: easysweetmeal
• Total Time: 45 minutes
• Yield: 4 servings

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Description

These Beef Meatballs in Mushroom Gravy are rich, savory, and incredibly satisfying. Juicy, homemade meatballs are pan-seared to perfection, then simmered in a flavorful mushroom gravy that’s silky, earthy, and optionally creamy.

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Ingredients

• Ground Beef (1 lb)

• Breadcrumbs (¼ cup)

• Grated Parmesan (¼ cup)

• Egg (1)

• Garlic & Onion

• Fresh Parsley (1 tbsp)

• Salt & Black Pepper

• Olive Oil (1 tbsp)

• Butter & Olive Oil

• Sliced Mushrooms (8 oz)

• All-Purpose Flour (2 tbsp)

• Beef Broth (2 cups)

• Onion Powder & Garlic Powder

• Heavy Cream (¼ cup, optional)

• Salt, Pepper & Fresh Parsley

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Instructions

1. Make the Meatballs

In a large bowl, combine:

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• 1 lb ground beef

• ¼ cup breadcrumbs

• ¼ cup Parmesan cheese

• 1 egg

• 2 cloves garlic, minced

• ¼ cup chopped onion

• 1 tbsp fresh parsley (or 1 tsp dried)

• ½ tsp salt

• ½ tsp black pepper

Mix gently until just combined. Avoid overmixing to keep the meatballs tender. Shape into 1-inch balls.

2. Cook the Meatballs

• Heat 1 tbsp olive oil in a large skillet over medium heat.

• Add meatballs in batches and cook for 8–10 minutes, turning to brown all sides.

• Remove meatballs from the skillet and set aside.

3. Sauté the Mushrooms

In the same skillet:

• Melt 2 tbsp butter and add 1 tbsp olive oil.

• Add 8 oz sliced mushrooms.

• Sauté for 5–6 minutes, stirring occasionally, until mushrooms are golden and tender.

4. Make the Mushroom Gravy

• Sprinkle 2 tbsp flour over mushrooms. Stir for 1 minute to cook off the raw taste.

• Gradually add 2 cups beef broth, stirring constantly to avoid lumps.

• Stir in:

  • ½ tsp onion powder

  • ¼ tsp garlic powder

  • Salt and pepper to taste

• Simmer for 4–5 minutes until the gravy thickens.

• Add ¼ cup heavy cream (optional) for a creamier, richer texture.

5. Combine and Simmer

• Return meatballs to the skillet.

• Spoon mushroom gravy over meatballs.

• Simmer uncovered for 5 minutes to meld flavors and ensure meatballs are fully cooked.

6. Serve and Garnish

• Garnish with chopped fresh parsley.

• Serve hot over:

  • Mashed potatoes

  • White or brown rice

  • Egg noodles

Notes

• For added richness, stir in a spoonful of sour cream or a splash of sherry at the end.

• Leftover gravy is great over biscuits or toast!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

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