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Meatballs and gravy with mushrooms topped with fresh herbs.

Meatballs and Gravy

5 (4 ratings)
Created by Shinee D.
Servings 6 servings
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Make meatballs and gravy when you’re craving stick to your ribs comfort food. They’re made from scratch in less than 1 hour! 

Equipment

  • 1 medium cookie scoop

Ingredients
 
 

For meatballs:

  • ½ cup Panko Japanese breadcrumbs
  • ¼ cup milk Note 1
  • 1 lb lean ground beef Note 2
  • 2-3 garlic cloves pressed
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon coarse kosher salt
  • ½ teaspoon ground black pepper

For gravy:

  • 2 tablespoons olive oil
  • 8 oz sliced mushrooms Note 3
  • 2 garlic cloves pressed
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 2 tablespoons chopped parsley if desired

Instructions
 

To make the meatballs:

  • In a small bowl, combine Panko and milk. Set aside to soak for a minute.
    ½ cup Panko Japanese breadcrumbs, ¼ cup milk
  • In a large bowl, mix together Panko mixture, beef, garlic, egg, Worcestershire sauce, Italian seasoning, salt and pepper. Mix the beef mixture until well combined.
    1 lb lean ground beef, 2-3 garlic cloves, 1 large egg, 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, 1 teaspoon coarse kosher salt, ½ teaspoon ground black pepper
  • Using a medium cookie scoop, shape the meatballs and arrange them on a baking sheet, lined with parchment paper. (You'll get about two dozen 1.5-inch meatballs.)

To make the mushroom gravy:

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
    2 tablespoons olive oil
  • Arrange the meatballs in one layer and brown on all sides, turning each meatball using a pair of kitchen tongs. (Note: Meatballs don’t need to be cooked all the way, we’re just browning for now.) Remove the browned meatballs onto a clean plate.
  • Pour the remaining 1 tablespoon of olive oil into the same skillet and add mushrooms.
    8 oz sliced mushrooms, 2 garlic cloves
  • Cook the mushrooms stirring frequently for about 3 minutes, or until they’re nice and brown. Remove them onto a clean plate.
  • In the same skillet, melt the butter and stir in the flour. Cook the flour mixture for at least 2 minutes, whisking constantly. (It's called roux. We're making it to thicken the gravy. If you don’t cook the roux long enough, you'll taste raw flour in your gravy, so don’t rush this step.)
    3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
  • Slowly pour in the stock while whisking continuously.
    2 cups beef stock, 1 tablespoon Worcestershire sauce
  • Add Worcestershire sauce and garlic and bring it to a boil, whisking frequently.
  • Add the browned meatballs and mushrooms and cook for additional 8-10 minutes. If the gravy thickens too much, add a little bit of water, or stock. Salt and pepper to taste.
    Salt and pepper to taste
  • If desired, add chopped parsley before serving. Serve over mashed potatoes, or noodles, for a complete meal.
    2 tablespoons chopped parsley

Notes

Note 1: Use whole milk, reduced-fat milk, or fat-free milk. 
Note 2: 90/10 is ideal. Ground chicken or ground turkey will also work. 
Note 3: I prefer to use white button mushrooms, but cremini or baby bella also taste great. 
Storing Tips:
- Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days.
- The gravy will solidify as it cools in the fridge and will turn back into a liquid as it reheats. Warm leftover meatballs and gravy on the stove over low heat. Add a splash of beef broth or water if the gravy is too thick.
- Meatballs and gravy are freezer-friendly! Once fully cooled, transfer leftovers to a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1servingCalories: 369kcalCarbohydrates: 35.4gProtein: 26.3gFat: 14.6gCholesterol: 91.7mgSodium: 838.3mgSugar: 3.2g

* Disclaimer: All nutrition information are estimates only.