Ingredients
Scale
- 1 pound lean ground beef
- 3/4 cup panko bread crumbs
- 1/2 cup grated onion
- 1 large egg
- 1 tablespoon ketchup
- 3 1/2 teaspoons Worcestershire sauce, divided
- 2 teaspoons mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces crimini mushrooms, sliced
- 2 tablespoons all purpose flour
- 2 cups beef stock
- 2 teaspoons ketchup
- parsley for garnish
- mashed potatoes, for serving
Instructions
- Gather all ingredients.
- Combine the ground beef, panko bread crumbs, onion, egg, 1 tablespoon ketchup, 1 1/2 teaspoons Worcestershire sauce, mustard powder, salt, and pepper in a large bowl. Mix until just combined.
- Shape mixture into 20 (1 1/2-inch) meatballs.
- Add olive oil to a large skillet and heat over medium-high heat. Cooking in batches, add half the meatballs to the skillet and brown on all sides, about 5 minutes. Meatballs will not be fully cooked. Remove the meatballs from the skillet; set aside.
- Reduce heat to medium and add butter to the skillet. Once melted, add mushrooms and cook until golden brown. Add flour to the mushrooms and cook for 1 minute.
- Slowly whisk in beef stock, the remaining 2 teaspoons Worcestershire sauce, and 2 teaspoons ketchup. Bring mixture to a simmer, whisking constantly, until thickened, about 5 minutes.
- Return meatballs to the skillet. Spoon gravy over meatballs. Cover and cook until heated through and meatballs are done (160 degrees F or 72 degrees C), about 5 minutes.
- Top the meatballs with chopped parsley and serve with mashed potatoes.
Notes
- Do not overmix the meatball mixture to keep them tender.
- Brown the meatballs in batches to avoid overcrowding the pan.
- Use a thermometer to check the meatballs reach an internal temperature of 160°F (72°C).
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying, Simmering
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 5 meatballs with gravy
- Calories: 410
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 135mg