Delicious meatballs with fantastic mushroom gravy—all homemade! The secret? Equal parts of ground pork and beef for tender and juicy meatballs. The gravy is rich, flavorful packed with fresh mushrooms.
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.
Cooking
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!
Video
Notes
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.
Course :Main Course
Cuisine :American-Western
Keyword :meatballs with mushroom gravy, meatballs with mushroom sauce