Beef Meatballs with Mushroom Gravy
Fall cooking · 4 servings / about 16 meatballs
Estimated time: About 45 minutes.
Tender beef meatballs and a savory mushroom gravy make an inviting fall supper over mashed potatoes.
AI-generated serving illustration.
Ingredients
1 pound ground beef
½ cup plain breadcrumbs
1 large egg
¼ cup milk
¾ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1 teaspoon dried thyme, divided
1 tablespoon olive oil
8 ounces mushrooms, sliced
1 small onion, thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups low-sodium beef broth
2 tablespoons chopped parsley
Prepared mashed potatoes, for serving
Method
Mix breadcrumbs, egg, milk, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon thyme. Add beef and combine gently. Shape into about 16 meatballs.
Heat the oil in a large deep skillet over medium heat. Brown the meatballs in batches, turning gently. Transfer to a plate; they will finish cooking in the gravy.
Add mushrooms and onion to the skillet and cook for 6–8 minutes, until softened. Add butter, then stir in flour and cook for 1 minute.
Gradually whisk in broth. Add the remaining salt, pepper, and thyme. Bring to a gentle simmer, stirring, until the gravy begins to thicken.
Return the meatballs and any juices to the pan. Cover and simmer gently for 10–15 minutes, turning once, until every meatball reaches 160°F in the center. Add a splash of water if the gravy is too thick.
Scatter with parsley and serve over mashed potatoes.
Cooking note
Browned meatballs are not necessarily cooked through. Check several in the center with a thermometer before serving.
USDA safe-temperature guidance · Our beef cooking guide
Original recipe created for Pleasant Spring Farm. Not yet kitchen-tested; yields and times are estimates.