This recipe is even better because the sauce has mushrooms in it. My family loves mushrooms and this recipe is no exception. The meatballs were baked first and then simmered in a delicious sauce of aromatics and mushrooms. The Dijon mustard and Worcestershire sauce bind as well as add distinct taste and flavor to the sauce. This meatballs with mushroom gravy sauce totally hits the spot!
Cooking Tips for Perfect Meatballs
To achieve perfectly tender meatballs, avoid overmixing the meat when combining it with other ingredients. Overmixing can lead to a dense texture. Use a light hand when forming the meatballs, and consider using an ice cream scoop for uniform size. This ensures even cooking. If you want extra flavor, let the meat mixture rest in the fridge for about 30 minutes before shaping them. This allows the flavors to meld beautifully. Lastly, baking the meatballs on a lined baking sheet helps them cook evenly and reduces the mess.
Serving Suggestions
These meatballs with mushroom gravy pair wonderfully with a variety of sides. Creamy mashed potatoes are a classic choice, as they soak up the rich gravy beautifully. If you’re looking for something lighter, serve them over a bed of steamed rice or quinoa. For a fun twist, try them in a sub sandwich topped with melted cheese. If you want to add some greens, a simple salad dressed with vinaigrette can balance the richness of the dish. Don’t forget some crusty bread for scooping up that delicious gravy!
Frequently Asked Questions
Can I use ground turkey instead of beef?
Ground turkey works great if you prefer a leaner option. Just keep in mind that turkey can be a bit drier, so adding a little extra moisture like more milk or even some grated veggies can help keep the meatballs juicy.
How do I store leftovers?
Let the meatballs cool completely before transferring them to an airtight container. They’ll stay fresh in the fridge for about 3 to 4 days, or you can freeze them for up to 3 months.
What can I serve with these meatballs?
Creamy mashed potatoes or buttered noodles are classic sides that soak up the gravy really well. For a lighter option, consider serving them over quinoa or a fresh salad.
Can I make these meatballs ahead of time?
Absolutely, you can prep the meatballs and refrigerate them for up to a day before baking. If you want to take it a step further, you can even freeze them before cooking, then bake them straight from the freezer when you’re ready.
What are common mistakes to avoid when making meatballs?
One of the biggest mistakes is overmixing the meat mixture, which can lead to tough meatballs. Also, make sure to use a light hand when shaping them to keep them tender.
Meatballs with Mushroom Gravy
Ingredients
Meatballs
- 2 lb lean ground beef
- 1 cup Panko breadcrumbs
- ¼ cup fresh milk
- ¼ cup finely chopped green onions plus more for garnish
- 2 eggs, beaten
- 1 tbsp less salt soy sauce
- ½ tsp freshly cracked blacked pepper
Mushroom Gravy
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- 2 tbsp finely chopped shallot
- 8 oz white mushroom, sliced
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups beef stock
- 1 cup water
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- Salt and freshly cracked black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- To make the meatballs, in a large bowl, combine the beef, breadcrumbs, milk, green onions, eggs, salt and pepper. Mix until all ingredients are well-blended. Scoop two tablespoons of the meat and form into balls. Arrange the meatballs onto the prepared sheet pan. Bake the meatballs until lightly browned and cooked through, about 20 to 25 minutes.
- To prepare the mushroom gravy, heat the oil in a large skillet over medium heat. Add the garlic and shallot and cook until shallot has started to soften, about 2 minutes.
- Add the mushrooms and cook for 2 to 3 minutes, or until soft and brown. Reduce heat to medium, add the butter and once melted, whisk in the flour until completely dissolved.
- Gradually whisk in the broth. Continue whisking until the mixture is mostly lump free. Whisk in the water, mustard and Worcestershire sauce. Bring the mixture to a boil. Season to taste with salt and pepper.
- Add the meatballs to the gravy in the skillet and simmer for 5 minutes or until the sauce has thickened and the meatballs have fully absorbed the sauce.
- Serve over rice or on their own.
Notes
Nutrition
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