🍽️ Beef Meatballs in Mushroom Gravy
👩🍳 Serves: 4 | ⏱️ Ready in: 45–50 minutes
🛒 Ingredients
For the meatballs:
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500 g (1 lb) ground beef
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1 small onion, finely chopped or grated
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2 garlic cloves, minced
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1 egg
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50 g (½ cup) breadcrumbs
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2 tbsp milk
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2 tbsp chopped fresh parsley (or 1 tsp dried)
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½ tsp salt
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½ tsp black pepper
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1 tsp Worcestershire sauce (optional)
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2 tbsp grated Parmesan (optional, for extra flavor)
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Olive oil or neutral oil (for browning)
For the mushroom gravy:
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250–300 g (8–10 oz) mushrooms (button, cremini or mixed), sliced
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2 tbsp butter
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2 tbsp flour
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1 small onion or shallot, finely chopped
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2 garlic cloves, minced
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500 ml (2 cups) beef broth
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100 ml (⅓–½ cup) heavy cream or sour cream (optional for creamy version)
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1 tsp Dijon mustard (optional)
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Salt & pepper to taste
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Fresh thyme or parsley to garnish
🔧 Instructions
1. Make the Meatballs
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In a bowl, soak the breadcrumbs in milk for 2–3 minutes.
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Add the ground beef, onion, garlic, egg, parsley, Worcestershire, Parmesan, salt, and pepper.
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Mix until just combined. Don’t overmix!
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Shape into meatballs (about the size of a golf ball).
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In a large skillet, heat a little oil and brown the meatballs on all sides (they don’t need to be fully cooked through).
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Remove and set aside.
2. Make the Mushroom Gravy
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In the same pan, melt butter. Add chopped onion and cook 2–3 minutes until soft.
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Add mushrooms and sauté until browned and their moisture evaporates (6–8 min).
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Stir in garlic and cook 30 seconds.
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Sprinkle in flour and stir to coat the mushrooms.
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Gradually whisk in the beef broth to avoid lumps.
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Add Dijon mustard (optional), salt and pepper.
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Bring to a simmer and let it thicken for 5 minutes.
3. Finish the Dish
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Return meatballs to the pan, cover, and simmer in the gravy for 10–15 minutes, or until cooked through.
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Stir in cream (or sour cream) at the end if using, and simmer for another 2–3 minutes.
🍴 Serve with:
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Mashed potatoes
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Buttered noodles or egg pasta
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Steamed rice
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Roasted vegetables or green beans
✅ Tips:
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Want to save time? Use pre-made meatballs and focus on the gravy.
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Want a deeper flavor? Add a splash of red wine or a teaspoon of soy sauce to the gravy.
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Store leftovers in the fridge for up to 3 days — it gets even better the next day.
Would you like a printable version or want it adapted for slow cooker or gluten-free?