Ingredients
Scale
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
- 2 tbsp olive oil
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1/4 cup all-purpose flour
- 1/2 cup water
Instructions
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, salt, and pepper. Mix well and shape into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Brown meatballs 2–3 minutes per side, then remove and set aside.
- In the same skillet, cook mushrooms for 5 minutes until tender.
- Sprinkle flour over mushrooms and cook 1 minute, stirring constantly. Gradually stir in beef broth and water, ensuring no lumps form. Bring to a simmer.
- Return meatballs to skillet, cover, and simmer 10–15 minutes until cooked through.
- Season with salt and pepper. Serve meatballs with mushroom gravy over mashed potatoes, rice, or pasta.
Notes
- For extra flavor, add a splash of Worcestershire sauce to the gravy.
- Leftovers can be stored in the fridge for up to 3 days.
- Optional: Top with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg