Meatballs with mushroom gravy! Tender and juicy meatballs made with pork and beef slathered in a luscious and velvety mushroom gravy! Serve with a bed of rice, mashed potatoes, or your favorite pasta.
Meatballs with Mushroom Gravy
Delicious meatballs with a fantastic mushroom gravy—all homemade! The trick here is using equal parts of ground pork and beef for those tender and juicy meatballs. And trust me, the homemade mushroom gravy is seriously good too—rich and flavorful with fresh mushrooms and a savory base. Give this a try; it’s worth it!
Here’s what you need to make it:
You will only need these simple ingredients to make this dish:
- Ground Meat – Using equal parts of ground pork and ground beef is the secret to juicy and flavorful meatballs. Choose ground pork with a bit of fat content to keep the meatballs moist.
- Fresh Onion – Adds natural sweet flavor. Its water content helps keep the meatballs moist as it cooks.
- Egg and Panko breadcrumbs – Acts as a binder and make the meatballs firm. Panko breadcrumbs work better than regular breadcrumbs as they give the meatballs a tender texture.
- Garlic Powder and Beef Bouillon – A simple and effective way to make delicious meatballs. Use powder, liquid, or bouillon cube.
To make velvety mushroom gravy from scratch you will need:
- Fresh Mushrooms – You can use white or brown button mushrooms, crimini mushrooms, or portobello mushrooms.
- Beef Broth – You can also use a bouillon cube dissolved in hot water or liquid bouillon.
- Onion Powder – Blends seamlessly into the gravy compared to fresh onions.
- Dried Herbs – You can use Italian seasoning, oregano, or dried thyme.
- Flour and Butter – To thicken the sauce and make it smooth and velvety.
Tip: Want to learn how to clean mushrooms? Check this out.
How to Make It
And here’s how to make meatballs with mushroom gravy:
A few tips:
- Use your hands to mix all the meatball ingredients in a large bowl for even distribution. For convenience, you can wear food-grade gloves.
- Shape the meatballs – Scoop one heaping tablespoon for medium-sized meatballs or two heaping tablespoons for larger ones, adjusting the cooking time accordingly. Optionally, a small ice cream scooper can be used for easy portioning.
- Rub your hands with oil to prevent the mixture from sticking in your hands.
- Pan-fry the meatballs in a large skillet with hot oil until some sides are brown. It doesn’t have to be fully cooked. Do not overcrowd the pan. Cook in batches to retain flavor-rich brown bits and crusts for the gravy.
- Use the same pan to make the gravy – transfer the partially cooked meatballs to a plate. Keep the brown bits from the meatballs in the pan. This is another secret to making the best mushroom gravy.
- Stir-fry the mushrooms until it softens then add the flour and dried herbs. It will look gritty but don’t worry it will all come together later on.
- Pour the broth then stir gently to scrape the brown bits off the pan. Bring to the simmer then add back the meatballs including the drippings.
- Simmer until the meatballs are fully cooked and the gravy is thickened. Use medium heat to prevent the liquid from evaporating too quickly.
That’s it! Easy and delicious!
Serve these meatballs with mushroom gravy over egg noodles, pasta like spaghetti or fettuccine, pair them with creamy mashed potatoes, or opt for a comforting white or brown rice.
For a lighter alternative, serve with roasted or steamed vegetables, a fresh green salad or a side of cauliflower mash, and quinoa or couscous.
Make Ahead Tip
Freeze Uncooked Meatballs: Shape the meatballs and arrange them on a baking sheet. Freeze them individually, then transfer to a freezer bag once they’re solid. This way, you can cook as many as needed without thawing the entire batch.
Store in the Refrigerator: If you plan to use the meatballs within a day or two, you can store the uncooked meatballs in the refrigerator. Keep them covered to prevent drying out.
Storage and Shelf-life
Cooked meatballs with mushroom gravy can be refrigerated for 3-4 days in an airtight container. Ensure they are cooled to room temperature before refrigerating.
Watch how to Make It
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- Instant Pot Pork Chops with Mushroom Gravy
- Chunky Mushroom and Celery Soup
Meatballs with Mushroom Gravy
Garnish (choose 1)
- fresh parsley (chopped)
- green onion (chopped)
- Make the meatballs – Add all meatball ingredients in a large mixing bowl. Grease hands with vegetable oil. Mix the meat until combined. You can also use food-grade gloves for easy cleanup.
- Shape – Scoop 1 heaping tablespoon of the mixture for medium size balls. Roll into a ball using oiled hands forming about 18-20 meatballs.
- Pan-fry meatballs – Heat oil in a pan over medium heat. Add half of the meatballs and cook until some of the sides are brown (doesn't have to be fully cooked). Transfer to a plate and cook the remaining batch.
- Saute mushrooms – Lower the heat to medium. Add butter and melt. Add the mushrooms and saute until softened. Sprinkle onion powder, Italian seasoning, and oregano. Stir for 30 seconds. Add flour and stir everything together.
- Pour the broth then stir gently to scrape the brown bits off the pan. Adjust heat to medium-high and bring the liquid to a simmer.
- Add back the meatballs including the drippings. Simmer for 5 to 10 minutes until the meatballs are fully cooked and the liquid is smooth and luscious. Stir occasionally.
- Serve – Remove from heat. Serve with mashed potato, rice, or pasta. Enjoy!
Recipe Notes & Tips:
- Mushrooms – You can use white or brown button mushrooms, crimini mushrooms, or portobello mushrooms.
- Beef broth – This can be substituted with 1 piece of beef bouillon dissolved in 2 cups water.
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