Name: Creamy Mushroom Meatballs
Prep time: PT-488681H29M34S
Cook time: PT-488681H29M34S
Total time: PT-488681H29M34S
Cuisine: Comfort / European style
Ingredients: 500 g ground beef; 1 small onion, finely chopped; 2 cloves garlic, minced; ½ cup breadcrumbs; 1 egg; Salt & pepper, to taste; 2 tbsp oil (for frying); 250 g mushrooms, sliced; 1 small onion, chopped (for sauce); 1 clove garlic, minced (for sauce); 2 tbsp flour; 1¼ cups beef broth (or stock); ¼ cup cream (or sour cream / light cream); Fresh parsley, chopped (for garnish)

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Savory meatballs simmered in a creamy mushroom gravy — this dish is my ultimate go-to when I want something hearty and comforting. It’s packed with rich, umami flavor from the mushrooms and beef broth, and the cream adds a luscious texture that makes it irresistible. Whether I serve it over mashed potatoes, rice, or egg noodles, it never fails to satisfy. Creamy Mushroom Meatballs

Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance between rustic and indulgent. The meatballs are juicy and flavorful, while the creamy mushroom gravy wraps everything in cozy deliciousness. It’s also very flexible — I can make it ahead, tweak the ingredients to suit my mood or pantry, and even freeze portions for later. Plus, it’s a great way to impress with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

500 g ground beef
1 small onion, finely chopped
2 cloves garlic, minced
½ cup breadcrumbs
1 egg
Salt & pepper, to taste
2 tbsp oil (for frying)
250 g mushrooms, sliced
1 small onion, chopped (for sauce)
1 clove garlic, minced (for sauce)
2 tbsp flour
1¼ cups beef broth (or stock)
¼ cup cream (or sour cream / light cream)
Fresh parsley, chopped (for garnish)

Directions

I start by combining the ground meat, finely chopped onion, minced garlic, breadcrumbs, egg, and a bit of salt and pepper in a large bowl. I mix just until everything comes together.
Then I form the mixture into meatballs about the size of golf balls.
In a large skillet over medium heat, I heat the oil and brown the meatballs on all sides. I don’t cook them all the way through at this stage — just enough to get that nice color. Then I set them aside.
Using the same pan, I sauté the chopped onion and garlic until soft.
I add the sliced mushrooms and cook them down until they release their moisture and begin to brown.
I sprinkle flour over the mushroom mixture, stirring and cooking it for about a minute to get rid of the raw flour taste.
Slowly, I pour in the beef broth, scraping up the flavorful bits stuck to the bottom of the pan.
I stir in the cream and bring everything to a gentle simmer.
I return the meatballs to the pan, cover, reduce the heat, and let everything simmer for 10 to 15 minutes, or until the meatballs are cooked through.
Finally, I taste and adjust seasoning as needed. A sprinkle of fresh parsley finishes it off beautifully before serving.

Servings and timing

This recipe yields 4 hearty servings.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I often switch things up depending on what I have on hand or how light I want the dish to be:

I use ground turkey or chicken for a leaner option.
If I want to skip the cream, I sometimes stir in sour cream or even Greek yogurt for tang.
For a richer gravy, I add a splash of red wine when cooking the mushrooms.
When I’m feeding a crowd, I double the recipe and keep the meatballs warm in a slow cooker.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, which I love. To reheat, I gently warm the meatballs and sauce in a covered pan over low heat, adding a splash of broth or water if the sauce has thickened too much. They can also be frozen — I freeze the meatballs in the sauce and reheat from frozen, covered, in the oven or on the stove.

FAQs

How do I keep the meatballs from falling apart?

I make sure to mix the ingredients until just combined — not overmixing — and the egg and breadcrumbs help hold everything together nicely.

Can I make these meatballs ahead of time?

Yes, I often brown the meatballs ahead and refrigerate them. When I’m ready, I make the sauce and simmer them together before serving.

What kind of mushrooms work best?

I usually go with cremini or button mushrooms, but any variety works. If I want deeper flavor, I add a few chopped shiitakes.

Can I make this dairy-free?

I’ve swapped the cream for unsweetened almond milk or coconut cream in the past. The flavor changes slightly, but the texture still works.

What can I serve with these meatballs?

Mashed potatoes are my favorite pairing, but I also like them over buttered noodles, steamed rice, or even crusty bread to mop up the sauce.

Conclusion

These creamy mushroom meatballs are the kind of cozy comfort food I find myself craving all year round. Whether I’m cooking for the family or prepping meals for the week, this dish always delivers — flavorful, flexible, and filling. Once I tried it, it quickly became a staple in my kitchen.

Creamy Mushroom Meatballs