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Meatballs in Mushroom Gravy with parsley on top

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.

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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.

image of the egg mixture, bread misture and ground beef.

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.

everything in a bowl (egg mixture being poured over)

How I roll 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.

finished meatballs scooped out. not rolled yet

Mushroom Gravy for the Meatballs

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).

Tips & Notes

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.
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.

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Lodge Cast Iron Pan, 12″, Black

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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)

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Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)

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All-Clad Stainless Steel Whisk

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Prep Solutions 1.5 Tablespoon Measuring Scoop

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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.

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.

Kids can help with ingredients (measuring and mixing are always great ways to help)
Rolling out and scooping meatballs.

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.

Try your Beef Meatballs in Mushroom Gravy with the Best and Easiest Baked Potato or a freshly made French Baguette!

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It’s always wonderful to see loved ones coming together over delicious food.