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Mushrooms Dinner One Pot Pork Meatballs Romanian
4.6 from 63 votes

Meatballs with Mushroom Gravy

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •11/11/22 61 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for meatballs with mushroom gravy.

Meatballs with Mushroom Gravy – pork meatballs in a delicious creamy mushroom sauce served over mashed potatoes. Comforting and incredibly delicious!

freshly made meatballs with mushroom gravy in a skillet.
Table of Contents Open
  • The Best Meatballs With Mushroom Gravy Recipe
  • Why You’ll Love These Meatballs With Mushroom Gravy
  • Ingredients You’ll Need
    • Meatballs
    • Gravy
  • How To Make Meatballs With Mushroom Gravy
    • Make The Meatballs
    • Prep For Cooking
    • Cook The Meatballs
    • Sauté The Mushrooms
    • Make The Gravy
    • Finish The Dish
  • What Does Adding Milk To Meatballs Do?
  • What Other Types of Meat Can I Use?
  • Can I Make Gluten Free Meatballs With Mushroom Gravy?
  • Other Cooking Methods
    • Oven
    • Pressure Cooker
  • Expert Tips
  • How To Serve
  • Storing Leftovers
  • Other Delicious Meatballs To Try
  • Meatballs with Mushroom Gravy
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Meatballs With Mushroom Gravy Recipe

The meatball recipe I used here is my go to recipe; pork, eggs, breadcrumbs, a chopped onion, a bit of buttermilk, a bit of hot sauce to kick it up a notch, and my favorite herb for meatballs. The one, the only –  dill. It’s all swimming in my favorite creamy dreamy mushroom gravy that will have you licking the plate clean.

This dish is just a big bowl of comfort, believe me on that one. You can have some fun depending on how you’d like to serve these meaty little morsels. I like to spoon them over top a big mountain of fluffy carbs, whatever those happen to be on a given day.

The gravy is quite simple too. You’ll need some mushrooms, I used cremini mushrooms here but white mushrooms are good also. It’s really just a mushroom gravy, if you want to get technical, but it really works great with meatballs.

Why You’ll Love These Meatballs With Mushroom Gravy

  • Easy Recipe! This is a simple one-pan recipe made using basic pantry ingredients and can be cooked in a variety of ways with very little effort.
  • Savory Dill Surprise! Infused with a bit of dill that adds a lovely layer of flavor and then coated in a delicious creamy mushroom gravy, these pork meatballs are incredibly tasty.
  • Freezer Friendly! You can double or triple the recipe and then freeze the meatballs in mushroom gravy for up to 3 months! They make a fantastic make-ahead meal.

Ingredients You’ll Need

Meatballs

ingredients needed to make meatballs with mushroom gravy.
  • Meat – We’re using ground pork today for juicy meatballs with lots of depth of flavor.
  • Breadcrumbs – I used panko but you can substitute it for any breadcrumbs you have on hand.
  • Egg – The binder in our meatballs. If you’re egg free you can use 1/4 cup of ricotta per egg.
  • Buttermilk – This will add tang and a bit of chemical tenderizer to our meatballs.
  • Seasoning – Salt and pepper.
  • Aromatics – Fresh dill and onion. If dried is all you have on hand keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
  • Oil – A nice neutral tasting oil to fry up our little meatballs in.

Gravy

ingredients needed to make meatballs with mushroom gravy.
  • Mushrooms – I used some nice sliced up cremini mushrooms.
  • Broth – Low sodium chicken broth if you please, it’ll control the salt content of our dish.
  • Butter – Unsalted, it’ll help us keep our sodium content manageable.
  • Flour – All purpose. This ingredient is important for ensuring our gravy thickens.
  • Wine – I recommend a nice flavorful but dry white wine like Sauvignon Blanc.
  • Cream – Heavy cream for a rich and creamy, dreamy gravy.
  • Seasoning – Salt and pepper to taste.

How To Make Meatballs With Mushroom Gravy

Make The Meatballs

process shots showing how to make meatballs with mushroom gravy.

Start by combining all the meatball ingredients, excluding the vegetable oil, in a large bowl and mix well using your hands or a spatula. Shape into 1 inch balls. You should get around 40 meatballs, but it all depends on how big you make them.

Prep For Cooking

Before cooking the meatballs, you’ll need to line a baking sheet with paper towels. Add the vegetable oil to a large skillet, about 3 to 4 tablespoons and heat it over medium high heat.

Cook The Meatballs

process shots showing how to make meatballs with mushroom gravy.

Add the meatballs to the skillet and cook. They probably won’t all fit in the skillet so you’ll need to do this in a couple bathes. Cook the meatballs on all sides adding more oil if needed in between batches. Remove the meatballs from the skillet and place them on the prepared baking sheet, to soak up the oil.

Alternately, you could air fry the meatballs in an air fryer, at 380°F for about 15 minutes or until browned and cooked through.

Sauté The Mushrooms

process shots showing how to make meatballs with mushroom gravy.

Discard any leftover oil from the skillet and add the butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.

Make The Gravy

process shots showing how to make meatballs with mushroom gravy.

Sprinkle the flour over the mushrooms and stir, cook for about 1 minute to remove the raw taste of flour. Add the white wine, heavy cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the gravy is too thick add a bit more heavy cream or chicken broth.

Finish The Dish

process shots showing how to make meatballs with mushroom gravy.

Add the meatballs to the mushroom gravy and toss them around making sure they’re covered in the gravy. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.

What Does Adding Milk To Meatballs Do?

When you add milk to meatballs, in this case, buttermilk, it adds moisture and keeps them from drying out. It also helps the egg to better bind the ground meat and breadcrumbs together.

What Other Types of Meat Can I Use?

I love using pork in my meatballs because they always turn out so juicy from the higher fat content. You can use any type of ground meat that you like! Keep in mind that meat with a lower fat content like turkey, chicken, or lean ground beef will yield dryer meatballs. You can mix a lean type of meat with something fattier like lamb, regular ground beef, or pork.

Can I Make Gluten Free Meatballs With Mushroom Gravy?

Yes! For the meatballs, just use gluten-free breadcrumbs or quick oats in place of the regular breadcrumbs. You may need to adjust the amount of egg, but it will work. Then use a 1-to-1 gluten-free flour to make the gravy.

freshly made meatballs with mushroom gravy in a skillet.

Other Cooking Methods

Oven

I fried my meatballs but if you want to go the healthier route with this recipe, you could bake them. I bake meatballs all the time and they turn out great. To bake meatballs, coat a baking sheet with cooking spray, or use a baking rack. Bake at 375 F for 30 minutes or until golden brown.

Pressure Cooker

  1. Fry the meatballs: Heat the oil over your pressure cooker’s saute setting. Brown the meatballs in batches on all sides. Set aside on a paper towel-lined plate.
  2. Make the gravy: With the saute setting still on, melt the butter. Stir in the mushrooms till browned. Whisk in the flour and cook for 1 minute. Whisk in the white wine, heavy cream and chicken broth, and season with salt and pepper. Add the meatballs back to the pot.
  3. Finish your meatballs: Garnish with fresh parsley or dill.
meatballs with mushrooms gravy in a bowl.

Expert Tips

  1. Bind the meat mixture. If you are having trouble shaping your meatballs. Add a little more of the breadcrumbs if the mixture is too wet and if they are too dry add a little more egg. 
  2. Deglaze the pan well. When adding the wine, heavy cream, and chicken broth to make the gravy, make sure to scrape the bottom of the pan to loosen all the brown bits. This is the key to making flavorful gravy.
  3. Use buttermilk or make your own. If you don’t have any buttermilk on hand you can easily make your own. Just add one tablespoon of lemon juice or white vinegar to every one cup of milk and then let it sit for 5 minutes to curdle a bit. 
  4. Temp the pork meatballs. For food safety, use an instant-read digital meat thermometer to ensure that your meatballs are fully cooked and have reached an internal temperature of at least 160°F (71°C).

How To Serve

You want something nice and starchy to soak up all that delicious, bowl licking gravy. Here’s some recommendations!

  • White rice
  • Any kind of pasta you’d like
  • Creamy Polenta
  • Crusty bread
  • Mashed Potatoes

Storing Leftovers

This meatball with mushroom gravy recipe will last 3 – 4 days in the fridge if stored in an airtight container. To freeze just place the cooked meatballs on a baking sheet and freeze separately to begin with. Transfer them to a freezer bag or otherwise airtight container and place back in the cold and they’ll keep for up to 3 months.

meatballs with mushroom gravy over a bed of mashed potatoes.

Other Delicious Meatballs To Try

  • Chimichurri Meatballs
  • Sweet and Spicy Korean Meatballs
  • Dutch Meatballs
  • Stout Meatballs with BBQ Sauce
  • Indonesian Meatballs
  • Porcupine Meatballs
  • Meatball Parmesan
  • Swedish Meatballs

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

freshly made meatballs with mushroom gravy in a skillet.
Print
4.59 from 63 votes

Meatballs with Mushroom Gravy

Prep 30 minutes
Cook 40 minutes
Total 1 hour 10 minutes
Rate Recipe
Meatballs with Mushroom Gravy – pork meatballs in a delicious creamy mushroom gravy served over mashed potatoes. Comforting and incredibly delicious!
6

Ingredients

For Meatballs

  • 2 pound ground pork
  • 1 large onion (chopped)
  • 3 tablespoon fresh dill (chopped)
  • 2 eggs
  • ¾ cup bread crumbs
  • ¼ cup buttermilk
  • 1 tablespoon hot sauce (I used Sriracha sauce)
  • salt and pepper to taste
  • vegetable oil ( for frying)

For the mushroom sauce

  • ½ pound cremini mushrooms (sliced)
  • 4 tablespoon unsalted butter
  • ¼ cup all-purpose flour
  • ¼ cup white wine
  • ½ cup heavy cream
  • 1 cups chicken broth
  • salt and pepper to taste

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Combine the meatballs: Add all the meatball ingredients (excluding the vegetable oil) to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
  • Prep for cooking: Line a baking sheet with paper towels. Add some vegetable oil to a large skillet, about 1/4 cup and heat it over medium-high heat.
  • Cook the meatballs: Add meatballs to the skillet and cook. If not all meatballs fit in the skillet you will have to do this in a couple batches. Cook the meatballs on all sides, adding more oil if needed in between batches. Remove meatballs from skillet to prepared baking sheet, to soak up the oil.
  • Saute the mushrooms: Discard any leftover oil from the skillet and add the butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.
  • Create the sauce: Sprinkle the flour over the mushrooms and stir, cook for about 1 minute to remove the raw taste of flour. Add the white wine, heavy cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more heavy cream or chicken broth.
  • Finish the dish: Add the meatballs to the mushroom sauce and toss them around making sure they're covered in the sauce. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.

Equipment

  • Glass Mixing Bowl Set (3 piece)
  • 12-inch Cast Iron Skillet

Video

Notes

  1. To bake the meatballs instead of frying, preheat your oven to 375 F degrees and bake for about 30 to 45 minutes until golden brown.
  2. This meatball recipe will last 3 – 4 days in the fridge if stored in an airtight container. To freeze just place the cooked meatballs on a baking sheet and freeze separately to begin with. Transfer them to a freezer bag or otherwise airtight container and place back in the cold and they’ll keep for up to 3 months.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1servingCalories: 667kcal (33%)Carbohydrates: 20g (7%)Protein: 33g (66%)Fat: 50g (77%)Saturated Fat: 22g (138%)Cholesterol: 212mg (71%)Sodium: 296mg (13%)Potassium: 756mg (22%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 650IU (13%)Vitamin C: 5mg (6%)Calcium: 93mg (9%)Iron: 3mg (17%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

freshly made meatballs with mushroom gravy in a skillet.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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61 Comments
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roy
roy
Posted: 26 days ago

5 stars
This is sooo very easy and delicious!
I just added a new dish to my favorites.

0
Reply
Sharon
Sharon
Posted: 1 month ago

5 stars
This recipe is so delicious. I had venison meatballs in the freezer and added them to the mushroom sauce served over fettuccini. I also used half and half as I never have heavy cream in my fridge.

Last edited Posted: 1 month ago by Sharon
1
Reply
Lizzy
Lizzy
Posted: 3 months ago

5 stars
This recipe looks great. I love the thought of adding dill but I don’t have any. Could I add fresh rosemary to the sauce for flavor?

Last edited Posted: 3 months ago by Lizzy
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lizzy
Posted: 3 months ago

Hi Lizzy! Yes, if you don’t have dill you could try some rosemary, thyme, sage or coriander for some herbaceous flavor.

0
Reply
Judy
Judy
Posted: 6 months ago

5 stars
Excellent mushroom sauce! I didn’t make the meatballs because I already had my own homemade meatballs. But the sauce elevated the meatballs to a whole new level.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy
Posted: 6 months ago

So glad you liked this!!

0
Reply
Crystal
Crystal
Posted: 1 year ago

This dish was really good! I did end up adding almost an entire extra cup of broth to thin it out because it got very thick fast and I wanted extra gravy. I also thought that would taste better with beef broth, for better color and flavor. But yum overall!

0
Reply
Kayla Rose
Kayla Rose
Posted: 2 years ago

I am excited to try this recipe! How much cumin and cayenne pepper should be used in the meatballs? I don’t see it on the ingredients. Thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kayla Rose
Posted: 2 years ago

Sorry that was a mistake, there’s no cumin and cayenne pepper in this recipe, however you can add a bit if you’d like 1 tsp cumin and as much cayenne as you like, depends on how spicy you like it.

0
Reply
S Fast
S Fast
Posted: 3 years ago

5 stars
What a delicious recipe! Will be making it many more times! Loved it!

0
Reply
Theresa Lewis
Theresa Lewis
Posted: 3 years ago

These were very good. Used ground pork and they were really tender. I fried the meatballs. Used more fresh mushrooms. It made a large amount so I will halve the recipe next time. Thanks for the great recipe.

0
Reply
QGriffin
QGriffin
Posted: 3 years ago

5 stars
It was so good I served over ravioli even the kids liked it thanks so much…

0
Reply
John
John
Posted: 4 years ago

5 stars
I am going to do this tonight. I already have premade meatballs in my freezer. This mushroom sauce speaks to me.

0
Reply
Caitlin
Caitlin
Posted: 4 years ago

5 stars
This was great! I made it pretty much exactly as written. Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Caitlin
Posted: 4 years ago

Glad you liked it!

0
Reply
Heather
Heather
Posted: 5 years ago

5 stars
Looks delicious but what do you use if u want to substitute for the wine?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Heather
Posted: 5 years ago

You could use chicken broth instead.

0
Reply
TG
TG
Posted: 6 years ago

It is possible to make with 2% milk instead of buttermilk (it spoils so quickly!)

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  TG
Posted: 6 years ago

Yeah, milk should be just fine.

0
Reply
TG
TG
Reply to  Joanna Cismaru
Posted: 6 years ago

5 stars
Delish!! Thank you!!

0
Reply
Pope
Pope
Posted: 6 years ago

Which do you think is a more preferrable combo
Over mashed potatoes or bowtie pasta

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Pope
Posted: 6 years ago

It’s really whatever you like. I would like the potatoes

0
Reply
Chris Richens
Chris Richens
Posted: 6 years ago

We are a family of two. Is the sauce freezable?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Chris Richens
Posted: 6 years ago

Yeah you can freeze the entire dish if you wish, or refrigerate it in an air tight container for up to 3 or 4 days.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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