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Meatballs with Mushroom Gravy – pork meatballs in a delicious creamy mushroom sauce served over mashed potatoes. Comforting and incredibly delicious!
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.
- 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.
- 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.
Make The Meatballs
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
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
Make The Gravy
Finish The Dish
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.
Other Cooking Methods
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.
- 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.
- 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.
- Finish your meatballs: Garnish with fresh parsley or dill.
- 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.
- 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.
- 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.
- 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!
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.
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
- 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
- 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.
- 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.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.