Meatballs with Mushroom Gravy

Ingredients

Here’s what you need to make it:

Meatballs

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.

Mushroom Gravy

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!