Description
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.