Beef Meatballs in Mushroom Gravy
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my Affiliate Disclosure
This is the time of year when I look forward to simple and hearty meals. I love the cozy feelings that come from a good thick gravy served with a buttery noodle or potato of sorts. You know what I’m talking about! Beef Meatballs in Mushroom Gravy! And if you’re feeling so inclined, perhaps a vegetable is included (I recommend green beans).
This recipe has been in my arsenal for a long time. For so many reasons. It’s a party favor go-to, a perfect dinner, and reminiscent of a certain furniture store’s iconic Swedish Meatballs (but mine is served with mushrooms and shallots, topped with parsley, to give you that extra pizzazz).
Rather than a traditional Swedish meatball, this gives more of a stroganoff vibe, which is why I love serving it with warm spaetzle. But they are also perfect for your next party as well. We love them during the Super Bowl.
MY LATEST FOOD VIDEOS
WHAT GOES INTO THE MEATBALLS
Here’s what you need to make the beef meatballs.
- ground beef: the beef gives it flavor and is the main ingredient.
- breadcrumbs: the breadcrumbs soak up the milk to create that signature soft meatball. I chose panko because of the surface area. You actually use slightly fewer breadcrumbs vs measuring the same amount of traditional breadcrumbs creating a much softer less dense meatball. You can, however, substitute it for any plain breadcrumbs you have on hand.
- eggs: the binder for these meatballs.
- garlic and onion powder: I love the flavor both of these add to the meatballs (very reminicient to meatloaf)
- smoked paprika: The smoked paprika adds a smokiness (obviously), and depth to the flavor of these meatballs.
- Worcestershire sauce: Worcestershire sauce enhances the meat’s natural flavors, and helps with keeping the meatballs tender, while adding that umami we all know and love.
- fish sauce: very similar to Worcestershire sauce; Fish sauce adds a rich, salty, savory, and umami flavor to the meatballs.
MAKING THE MEATBALLS
- In a small bowl, combine panko breadcrumbs and milk. Set aside to soak for a minute or so.
- In a different small bowl or medium measuring cup mix the garlic powder, onion powder, smoked paprika, eggs, Worcestershire sauce, fish sauce, salt, & freshly ground black pepper
- In a large bowl, mix the soaked panko breadcrumbs, ground beef, and egg mixture with clean hands, until well combined.
JENN’S TIP
- Don’t over-mix the meat. You want to make sure everything is scattered and mixed in, but then stop. Otherwise, you’re going to have very tough meatballs.
- To help avoid over-mixing, I have you mix the milk and panko together and then everything else (minus the meat) in the eggs to ensure even distribution.
ROLLING THE MEATBALLS
I use a 1 ½ Tablespoon cookie scoop to help keep the meatballs a more consistent size. I then arrange the meatballs on a baking sheet or plate. After scooping them all, I roll them in my hand to help with the shape and firm the meatballs so they don’t fall apart as I can sear them.
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
NOTE: because this is raw meat, I highly recommend older kids (over age 5) are the ones doing this and you may want food-safe gloves.
THE MUSHROOM GRAVY
This mushroom gravy is a traditional light cream gravy using the fat from the meatballs, butter, broth, and cream.
The key here is layering the flavors. It’s important to ensure you have everything ready to go so you can add each ingredient quickly (as it cooks up fast).
JENN’S TIP
Avoid Lumps in the sauce:
- Add the flour AFTER you cook the mushrooms. The mushrooms will get coated with the flour and help prevent lumps of flour
- Add the broth slowly, stirring as you add. This also helps to prevent any clumping. You see it immediately thicken as you add the liquid. This is what you want.
STORAGE DETAILS
Fridge: This Beef Meatballs in Mushroom Gravy recipe will last 3 – 4 days in the fridge if stored in an airtight container.
To freeze: place the cooked meatballs on a baking sheet and freeze separately. Once frozen, transfer them to a freezer bag or otherwise airtight freezer-friendly container for up to 3 months. DO NOT make and freeze the sauce. You will have to make a fresh batch of sauce when you’re ready to heat.
Buy Now → 
Ello DuraGlass 5 Cup Food Storage Glass
Buy Now →Try your Beef Meatballs in Mushroom Gravy with the Best and Easiest Baked Potato or a freshly made French Baguette!
Beef Meatballs in Mushroom Gravy
These meatballs in mushroom gravy are tender and juicy, and pair perfectly with spaetzle. Best part, it’s cooked all in one pot!
- Total Time: 58 minutes
- Yield: 36 meatball
Ingredients
Meatballs
- 1 ½ cups panko breadcrumbs (see NOTES substitutions #1)
- ¾ cup 1% milk (see NOTES substitutions #2)
- 2 lbs ground beef
- 1 ½ teaspoons of garlic powder
- 1 ½ teaspoons of onion powder
- 1 teaspoon smoked paprika
- 3 eggs
- 1 tablespoon Worcestershire sauce
- 1 Tablespoon fish sauce
- 1 ½ teaspoon Salt
- 3 teaspoons freshly ground black pepper
Gravy
- 8 oz button mushrooms [sliced] (see NOTES substitutions #3)
- ¼ cup all-purpose flour
- 2 Tablespoons of unsalted butter
- 2 garlic cloves [finely chopped] (see NOTES substitutions #4)
- 1 shallot [finely chopped] (see NOTES substitutions #5)
- ½ cup of heavy cream
- ½ cup 1% milk (see NOTES substitutions #6)
- 2 cups beef bone broth (see NOTES substitutions #7)
- ¼ cup of sour cream
- Salt & freshly ground black pepper to taste
Instructions
The Meatballs
- In a small bowl, combine panko breadcrumbs and milk. Set aside to soak for a minute.
- Then in a small bowl or medium measuring cup mix the garlic powder, onion powder, smoked paprika, eggs, Worcestershire sauce, fish sauce, salt, & freshly ground black pepper
- In a large bowl, mix the soaked panko breadcrumbs, ground beef, and egg mixture with clean hands, until well combined.
- Using a 1.5 Tablespoon cookie scoop, the meatballs and arrange them on a baking sheet or plate. I also like to roll them in my hand to help with the shape and “tighten” up the meat as well.
- Pan-sear the meatballs in batches (they may flatten a little during cooking. That’s ok and totally normal). They do not need to be cooked through because we will be cooking them in the sauce later. Set aside the catches on a plate and then make the sauce.
The Sauce
- Start by adding the mushrooms into the pan that you just cooked the meatballs in. Sauté them until browned in color. Then add the shallots and garlic, and continue cooking until fragrant
- Add the butter to the cooked mushroom, shallot, and garlic, allow it to melt; then coat everything with the flour. Stir until covered and the flour has lightly browned. It will thicken and clump together into a paste.
- Slowly add the beef bone broth, mixing as you add. Continue cooking until the mixture appears thicker and lighter in color.
- Add in the sour cream and milk. Stir until well combined.
- Add your meatballs back in and cook them until they are cooked through (about 8-10 minutes). The sauce will bubble and get thicker.
- Finish with the heavy cream and enjoy alone or with mashed potatoes, spaetzle, or other egg noodles.
Equipment
Lodge Cast Iron Pan, 12″, Black
Buy Now →
Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
Buy Now →
Prep Solutions 1.5 Tablespoon Measuring Scoop
Buy Now →
Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)
Buy Now →
ThermoWorks Hi-Temp Silicone Spatula
Buy Now →Notes
Substitutions
- (1:1 ratio) Plain Breadcrumbs can be used.
- (1:1 ratio) milk of any fat %.
- 8 oz can sliced mushrooms [drained]
- ½ teaspoon of garlic powder
- 1 teaspoon of onion powder
- (1:1 ratio) milk of any fat %.
- (1:1 ratio) any bone broth
Storage
- Fridge: This meatball and mushroom sauce recipe will last 3 – 4 days in the fridge if stored in an airtight container.
- To freeze: place the cooked meatballs on a baking sheet and freeze separately. Once frozen, transfer them to a freezer bag or otherwise airtight freezer-friendly container for up to 3 months. DO NOT make and freeze the sauce. You will have to make a fresh batch of sauce when you’re ready to heat.
- Prep Time: 25 minutes
- Cook Time: 33 minutes
- Category: Appetizer, Dinner, lunch, Party Food, Èntree
- Method: One Pot
- Cuisine: American
MAKE MID-WEEK A LITTLE EASIER
Sign up below, and I’ll send you a FREE E-BOOK featuring six of my all-time favorite mid-week recipes!
SHOP THIS POST
Lodge Cast Iron Pan, 12″, Black
Buy Now →Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
Buy Now →Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)
Buy Now →
Buy Now → Prep Solutions 1.5 Tablespoon Measuring Scoop
Buy Now →©Photo, Prop Styling, and Food Styling by Jenn Smith owner of Jenn Giam Smith; Jenn Smith, LLC
