Description
These savory meatballs with a rich onion mushroom gravy make a comforting and hearty meal perfect for any night of the week. Tender ground beef meatballs are browned to perfection, then simmered in a flavorful mushroom gravy infused with Worcestershire sauce and sautéed onions, delivering a classic taste that pairs beautifully with mashed potatoes.
Ingredients
Meatballs
- 1½ pounds Ground beef (80/20 blend works best)
- ½ cup Breadcrumbs (Panko or regular)
- 1 large Egg (Beaten)
- 1 medium Onion (Finely diced, divided)
- 2 cloves Garlic (Minced)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- ½ teaspoon Black pepper
For Cooking
- 2 tablespoons Olive oil (For cooking)
- 2 tablespoons Butter
- 8 ounces Mushrooms (Sliced)
- ¼ cup Diced onion (Reserved from earlier)
- 3 tablespoons All-purpose flour
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Soy sauce (Optional, for deeper color)
- Salt and pepper (To taste)
- Fresh parsley (For garnish)
Instructions
- Prepare Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, beaten egg, half of the finely diced onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs, making sure not to overcrowd the pan, and cook until golden brown on all sides, about 5-7 minutes. Once browned, remove the meatballs from the skillet and set aside.
- Prepare Gravy Base: In the same skillet, melt butter over medium heat. Add the reserved diced onion and sliced mushrooms. Sauté until the onions are translucent and mushrooms are browned, approximately 5 minutes. Stir occasionally to prevent burning.
- Make Roux: Sprinkle the all-purpose flour over the sautéed mushrooms and onions. Stir continuously for 1-2 minutes to cook the flour and form a roux, which will thicken the gravy.
- Add Liquids and Seasoning: Gradually pour in the beef broth while whisking constantly to avoid lumps. Add Worcestershire sauce and soy sauce (if using). Season with salt and pepper to taste. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet, nestling them gently into the gravy. Cover and let simmer on low heat for about 15-20 minutes, or until the meatballs are cooked through, and the flavors are well combined.
- Finish and Serve: Taste the gravy and adjust seasoning if needed. Garnish with freshly chopped parsley before serving. This dish is best enjoyed served hot over creamy mashed potatoes or your favorite side.
Notes
- For best texture, use ground beef with an 80/20 fat ratio.
- Do not overcrowd the skillet when browning meatballs to ensure even cooking and browning.
- If soy sauce is unavailable, you can omit it; the gravy will still be delicious.
- Make sure to simmer the meatballs fully in the gravy to ensure they are cooked through and tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
