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Ingredients
For the Meatballs
- 1 lb ground beef
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
For the Mushroom Gravy
- 1 tablespoon butter
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and black pepper. Mix until just combined.
- Shape the mixture into evenly sized meatballs.
- Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add mushrooms and diced onion. Cook until softened and lightly golden.
- Sprinkle the flour over the vegetables and stir well. Cook for 1–2 minutes.
- Gradually pour in the beef broth while stirring. Add Worcestershire sauce and Dijon mustard. Simmer until the sauce thickens.
- Return the meatballs to the skillet. Cover and simmer on low heat for about 10 minutes, or until the meatballs are fully cooked through.
- Taste and adjust seasoning with salt and black pepper as needed. Serve hot over mashed potatoes, rice, or pasta.
