These Gourmet Meatballs in a Rich Mushroom Sauce are the ultimate comfort food, elevated with a savory mushroom gravy that’s rich, creamy, and packed with flavor. Perfect for a cozy dinner, these juicy meatballs are simmered to perfection in a luscious sauce that pairs beautifully with mashed potatoes, rice, or noodles. It’s hearty, satisfying, and sure to impress!
Prep Time
- 15 minutes
Cook Time
- 30 minutes
Total Time
- 45 minutes
Servings
- 4 servings
Ingredients
Meatballs:
- 1 lb ground beef
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 egg
- Salt and pepper, to taste
- 2 tablespoons olive oil
Mushroom Gravy:
- 1 tablespoon butter
- 8 oz sliced mushrooms
- 1 diced onion
- 2 tablespoons flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
Step 1: Make the Meatballs
- In a mixing bowl, combine the ground beef, breadcrumbs, milk, garlic powder, onion powder, egg, salt, and pepper. Mix until just combined—avoid overmixing to keep the meatballs tender.
- Shape the mixture into evenly sized meatballs (about 1–1.5 inches in diameter).
Step 2: Brown the Meatballs
- Heat olive oil in a large skillet over medium heat.
- Add the meatballs to the skillet and brown them on all sides, about 2–3 minutes per side. They don’t need to be fully cooked at this stage—just golden brown on the outside.
- Remove the meatballs from the skillet and set aside on a plate.
Step 3: Sauté the Vegetables
- In the same skillet, melt the butter over medium heat.
- Add the sliced mushrooms and diced onion. Cook, stirring occasionally, until the mushrooms are tender and the onions are soft, about 5–6 minutes .
Step 4: Make the Gravy
- Sprinkle the flour over the sautéed mushrooms and onions. Stir well to coat the vegetables and cook for 1–2 minutes to remove the raw flour taste.
- Slowly whisk in the beef broth, ensuring there are no lumps. Stir continuously until the mixture begins to thicken.
- Add the Worcestershire sauce and Dijon mustard, stirring to combine. Season with salt and pepper to taste.
Step 5: Simmer the Meatballs
- Return the browned meatballs to the skillet, nestling them into the mushroom gravy.
- Cover the skillet and reduce the heat to low. Simmer for 10 minutes , or until the meatballs are fully cooked through and have absorbed the flavors of the sauce.
Step 6: Finish & Serve
- Taste the gravy and adjust the seasoning with additional salt and pepper if needed.
- Serve the meatballs and mushroom sauce hot over mashed potatoes , rice , or noodles for a comforting meal. Garnish with fresh parsley if desired.
Pro Tips
- Add Umami Boost: For an extra depth of flavor, stir in a splash of red wine or a teaspoon of soy sauce when making the gravy.
- Make Ahead: Prepare the meatballs and sauce a day in advance. Reheat gently on the stovetop before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Reheat in the microwave or on the stovetop, adding a splash of broth to loosen the sauce if needed.
- Freezing: Freeze the cooked meatballs and sauce in a freezer-safe container for up to 3 months . Thaw overnight in the refrigerator and reheat before serving.
Nutrition Facts (Per Serving, based on 4 servings)
- Calories: ~350 kcal
- Protein: 25g
- Carbohydrates: 20g
- Fat: 20g
- Fiber: 2g
- Sugar: 6g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These Gourmet Meatballs in a Rich Mushroom Sauce take classic meatballs to the next level with a velvety, flavorful mushroom gravy that’s both comforting and elegant. The combination of tender meatballs and earthy mushrooms creates a dish that’s hearty enough for a family dinner yet sophisticated enough for entertaining. Plus, it’s easy to make in one pan, minimizing cleanup.
Ready to elevate your meatball game? Grab your ingredients and get ready to savor a dish that’s rich, savory, and utterly satisfying—it’s comfort food with a gourmet twist!
