Name: Beef Meatballs in Mushroom Gravy Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: ½ cup Panko breadcrumbs; ¼ cup milk; 1 lb ground beef; 2-3 garlic cloves, pressed; 1 egg; 1 tbsp Worcestershire sauce; 1 tsp Italian seasoning; 1 tsp salt; 1 tsp ground black pepper; 2 tbsp olive oil; 6 oz mushrooms, sliced; 2 garlic cloves, pressed; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 3 cups beef stock; 1 tbsp Worcestershire sauce; Salt and pepper to taste; 2 tbsp chopped parsley (optional); Mashed potatoes for serving

Jump to Recipe· 4.9 from 29 reviews

If you’re searching for the ultimate comfort food, look no further than Beef Meatballs in Mushroom Gravy. This one-pan wonder brings juicy, golden-brown beef meatballs together with a savory mushroom gravy that’s rich, velvety, and simply irresistible. Every bite delivers a harmony of flavors: tender meat, earthy mushrooms, and that luscious sauce pooling over a bed of creamy mashed potatoes. Perfect for busy weeknights yet elegant enough for gatherings, Beef Meatballs in Mushroom Gravy is the kind of dish you’ll crave whenever you want something hearty and soul-warming!

Beef Meatballs in Mushroom Gravy Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. Each ingredient has a unique role, contributing either depth of flavor, perfect texture, or beautiful color. As you gather what you need for Beef Meatballs in Mushroom Gravy, you’ll realize it’s a classic you can make any day of the week!

Panko breadcrumbs: These give your meatballs that signature lightness, so they stay fluffy instead of dense.
Milk: Soaking the breadcrumbs ensures ultra-moist meatballs and helps bind the mixture.
Ground beef: Opt for ground chuck if you can; the fat ensures your meatballs stay juicy.
Garlic cloves: Freshly pressed garlic adds punchy, aromatic depth.
Egg: The ultimate binder, holding your meatballs perfectly together as they sizzle.
Worcestershire sauce: Brings delicious umami and a gentle tang, lifting both meatballs and gravy.
Italian seasoning: Adds subtle herbal notes that round out the dish.
Salt: Absolutely essential for unlocking flavor in every layer.
Ground black pepper: Gives just enough warmth and complexity.
Olive oil: Helps brown your meatballs and sauté mushrooms to perfection.
Mushrooms: Sliced mushrooms lend the gravy its signature earthy note; use any favorite variety.
Unsalted butter: Adds rich silkiness as it melds with flour to create the perfect roux.
All-purpose flour: Thickens your gravy to velvety goodness.
Beef stock: Forms the base of your deep, savory mushroom gravy.
Chopped parsley: A sprinkling of green at the end brightens the whole dish (optional, but delightful).
Mashed potatoes: The best platform for soaking up every last drop of meatball gravy!

How to Make Beef Meatballs in Mushroom Gravy

Step 1: Soak the Breadcrumbs

Start by adding your panko breadcrumbs to a small bowl and pour the milk over them. This quick soak ensures the breadcrumbs become pillowy soft, which is the secret to meatballs that are never dry or tough. Let the mixture sit just long enough to absorb the milk.

Step 2: Mix and Shape the Meatballs

In a large mixing bowl, combine the soaked panko, ground beef, pressed garlic, egg, Worcestershire sauce, Italian seasoning, salt, and pepper. Don’t be shy—use your hands to gently but thoroughly mix everything together, just until combined. Then, using a medium cookie scoop or your hands, shape the mixture into meatballs and arrange them on a parchment-lined baking sheet. Try to keep them even for uniform cooking!

Step 3: Brown the Meatballs

Heat a tablespoon of olive oil in a large skillet over medium heat. Carefully add the meatballs in a single layer and brown them on all sides. You don’t need to cook them through just yet—focus on getting a lovely caramelized crust. Once browned, transfer the meatballs to a clean plate so you can use the skillet for the next step.

Step 4: Sauté the Mushrooms and Garlic

Drizzle the remaining olive oil into the skillet and toss in your sliced mushrooms and extra garlic. Shake the pan occasionally and let the mushrooms cook for a few minutes, just until they become beautifully browned and fragrant. Scoop the mushrooms onto a plate while you work on the gravy.

Step 5: Prepare the Mushroom Gravy Roux

In the same skillet, melt the unsalted butter. Stir in the all-purpose flour and whisk constantly, allowing the mixture to cook for at least two minutes. This forms your roux, key for a thick, flavor-packed gravy. Don’t rush—undercooked roux leaves your sauce tasting chalky, so patience here pays off.

Step 6: Make the Gravy and Simmer Everything

Slowly pour in the beef stock and Worcestershire sauce, continually whisking to prevent lumps. Once the mixture hits a gentle boil, return your browned meatballs and sautéed mushrooms to the skillet. Let everything simmer together for 8-10 minutes, allowing those flavors to meld and the gravy to thicken. If the sauce gets too thick, stir in a splash of water or beef stock to reach your desired consistency. Season with additional salt and pepper to taste, and finish with fresh parsley if you like.

How to Serve Beef Meatballs in Mushroom Gravy

Garnishes

A flurry of freshly chopped parsley adds color and a touch of herbal brightness that complements the richness of the mushroom gravy. For extra indulgence, a few shavings of Parmesan don’t hurt either. If you want a mellow bite, thinly sliced green onions work beautifully.

Side Dishes

Classic mashed potatoes are the ultimate companion for Beef Meatballs in Mushroom Gravy, absorbing every ounce of savory sauce. Buttered egg noodles, steamed rice, or rustic bread are also excellent choices. A crisp green salad or simple roasted vegetables bring balance and extra vibrancy to your plate.

Creative Ways to Present

Try serving the meatballs in individual bowls over super-creamy polenta for a fun twist. Or tuck them into a toasty roll with a spoonful of extra gravy for a crave-worthy meatball sandwich. For a party or potluck, skewer the meatballs on toothpicks and drizzle a little gravy on top for easy, elegant appetizers!

Make Ahead and Storage

Storing Leftovers

Leftover Beef Meatballs in Mushroom Gravy keep well in the refrigerator for up to four days. For best results, store both meatballs and gravy together in an airtight container, so the flavors have time to meld and the meatballs stay tender and moist.

Freezing

If you want to make a batch in advance, this dish freezes like a dream. Let the beef meatballs and mushroom gravy cool to room temperature, then transfer to a freezer-safe container. Store for up to three months and know that a cozy, homemade dinner is always within reach!

Reheating

To reheat, simply transfer the meatballs and gravy to a skillet and warm gently over medium heat, stirring occasionally, until hot and bubbly. If reheating from frozen, thaw overnight in the fridge first. Add a splash of water or extra stock if the gravy thickens too much.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! You can swap ground beef for turkey or chicken if you prefer a lighter version. Just keep in mind that leaner meats may result in less juicy meatballs, so add an extra splash of milk or a bit of olive oil for extra moisture.

What kind of mushrooms work best?

White button mushrooms, cremini, or even Swiss browns all bring a wonderful earthiness to the gravy. Don’t be afraid to mix and match! Each adds a unique depth of flavor to your Beef Meatballs in Mushroom Gravy.

Can I make the meatballs ahead of time?

Yes, you can shape the meatballs a day in advance and keep them covered in the fridge. When you’re ready to cook, just follow the recipe as usual. Chilling them not only saves you time but also helps the flavors meld even before they hit the pan.

How do I prevent my meatballs from falling apart?

The egg and soaked breadcrumbs act as the glue in this recipe, ensuring sturdy, tender meatballs. Make sure your mixture is combined just until it comes together; overmixing can make meatballs tough. If you find them a bit crumbly, chill the shaped balls for 10–15 minutes before browning.

What can I substitute for Worcestershire sauce?

If you’re out of Worcestershire sauce, try soy sauce mixed with a dash of vinegar, or even a bit of steak sauce. These alternatives will still add that much-loved umami and depth to both the meatballs and the mushroom gravy.

Final Thoughts

I genuinely hope you give this Beef Meatballs in Mushroom Gravy recipe a try. When you tuck into those juicy meatballs swaddled in savory mushroom gravy, it’s pure cozy joy on a plate. Whether you’re cooking for family, friends, or just for yourself, this dish is sure to be a repeat-favorite. Don’t forget to grab a spoon and sop up every last bit of that delicious gravy!