We are on, let’s see…. week 5 of quarantine. I think it is Tuesday but for all I know it could be Friday. I have seen more of my husband in the last 5 weeks then I have in the last 5 years (not complaining). My kids are chugging along with at home learning and that is going pretty good. We do the minimum required because we have multiple children that are homeschooling but most days we are getting everything completed. My goal was not to go above and beyond but just to get it done. I figured if I set the bar low and we accomplished more then it would feel way better than the opposite. We are still doing a lot of cooking and these Brown Gravy Meatballs were a big hit.
We are also at the point in quarantine where we’ve accomplished getting all of our housework/cleaning projects done . Our laundry is all washed and put away. Our van is clean. I never thought I would say those words! Our yard is ready for summer, flowerbeds have been dug out and replanted and mulch has been spread. My husband even planted some seeds to grow beans and tomatoes.
We have replaced lightbulbs that have been out for months. Our toilets are spotless (to my standards with 4 boys in the house), the bathroom sink has been cleaned and cleaned again. The floor is swept everyday. I don’t even know whose house I am living in anymore!
Brown Gravy Meatballs Tips and Tricks
- Enough quarantine chat, let’s move on to these delicious Brown Gravy Meatballs. This recipe starts with a simple meatball recipe that is my go-to recipe. I actually don’t use any other meatball recipe because this one always yields tender and juicy meatballs with flavor. I think that is exactly what we are going for when it comes to meatballs, right? To get that juicy, tender flavor I highly recommend using 80/20 ground beef.
- While the meatballs are in the oven, I put together a simple brown mushroom gravy (mushrooms optional but add lots of flavor). The gravy starts with some butter, garlic, and mushrooms and ends with beef stock, salt, and pepper. It is super easy to make and great for dunking those delicious meatballs in.
- If perhaps your gravy is thin, no worries. Mix a tablespoon or two of cornstarch with just enough cold water to dissolve it and add it to the pan on medium-high heat, stirring continuously.
- I served my meatballs with egg noodles. This is a great combination and there was plenty of sauce to go around. If you’d like extra sauce for leftovers I would suggest adding an additional cup or two of beef stock when you add that in.
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PinDescription
These Brown Gravy Meatballs are a family favorite. Juicy, tender meatballs smothered in a simple and delicious brown gravy with mushrooms and garlic. Serve with egg noodle or mashed potatoes for the perfect weeknight dinner.
Ingredients
1 pound ground beef, I suggest 80/20 for flavor
1/2 cup breadcrumbs
1/2 cup parmesan cheese
1 egg
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
2 tsp soy sauce
2 cloves fresh garlic
4 Tablespoons butter
1 package baby bella mushrooms
2 Tablespoons flour
2 1/2 cups beef stock
salt and pepper to taste (for sauce)
Instructions
Preheat oven to 400 degrees.
In a small bowl combine 1/2 cup breadcrumbs, egg, and milk. Allow to sit for a minute or two so breadcrumbs can soak up some liquid and become soft.
In a large bowl add ground beef, parmesan cheese, salt, pepper, and soy sauce. Add breadcrumb, egg, and milk mixture and mix with hands until all ingredients are incorporated throughout. Do not over mix.
Line a sheet tray with parchment paper. Pinch off approximately 2 Tablespoons of meat mixture at a time, rolling in your hands to form the meatball. Place meatballs on sheet tray and bake for 18-20 minutes or until meatballs are cooked to an internal temperature of 145 degrees.
In a large skillet over medium heat melt butter. Add minced garlic gloves. Cook until fragrant and tender. Add sliced mushrooms.
When mushrooms are cooked, add 2 Tablespoons of flour and stir until flour has disappeared. Gradually whisk in beef stock. Continue whisking to make sure sauce is smooth. Add meatballs to sauce. Add salt and pepper to taste. Serve over egg noodles or mashed potatoes.
Notes
I use 80/20 ground beef for juicy, tender meatballs. Then leaner your beef, the more dense your meatballs will be.
If your sauce does not thicken up, turn up your heat. If your sauce is still on the thin side mix 1-2 Tablespoons cornstarch with cold water and add to sauce. Stir continuously over medium heat until sauce is thick.
