It’s safe to say that my hubby absolutely loves Savory Baked Meatballs with Brown Mushroom Gravy!  The first time I made them, I didn’t write down the recipe.  So, when it came time to make them again, I had to re-create it.  I got a double thumbs-up when I served him this steaming plate of Savory Baked Meatballs with Brown Mushroom Gravy!  He loved these meatballs sitting on a bed of rice and paired with green beans.

This recipe is really pretty simple and although there are a few different steps, the results are well worth the little bit of extra effort.

Using lean ground beef will help reduce the amount of grease when these yummy meatballs are done baking.  But never fear that they may fall apart!  Using the eggs and panko bread crumbs will serve as a binder to help the meatballs stay together when placed on the baking sheet.

I like to add the onion soup mix, brown sugar and spices first and combine them well.  Then I add the panko bread crumbs, eggs, and milk.

Once the meat mixture is combined well then it’s time to form into 2″ meatballs.

It’s important to make sure that there is space left between each meatball.  That will help ensure that they cook relatively evenly.  Bake in a preheated oven at 375’F for approximately 45 min, or until the center of the meatballs measure 165’F.

While the delicious meatballs for Savory Baked Meatballs with Brown Mushroom Gravy are baking, the gravy can be made!

Melt the butter, then add the onions and saute until they begin to caramelize.  Add the mushrooms and stir to combine.  Next comes the flour to make a thick paste or roux.  Make sure to stir constantly to prevent sticking or over cooking.  Once the roux just starts to turned a golden brown, add the beef stock and continue to stir.

Stir the sour cream into the gravy just before adding the meatballs.  Now, you’re ready to add the meatballs!

Savory Baked Meatballs with Brown Mushroom Gravy are delicious over rice, potatoes, or simply on their own!  Any way you serve them, they are YUMMY!!

Savory Baked Meatballs with Brown Mushroom Gravy

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Lisa - Cornfed Creations

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Ingredients

For the meatballs:

2 lbs. lean ground beef

1 envelope dry onion soup mix

2 t. chili powder

1 t. garlic powder

½ t. black pepper

2 T. brown sugar

¼ t. cinnamon

2 c. panko bread crumbs, plain

1 c. milk

2 eggs

For the gravy:

4 T. butter

1 small onion, diced

½ c. flour

1-4oz. can mushroom stems & pieces, drained

3 c. beef broth

½ c. sour cream

Instructions

1. Preheat oven to 375’F.
2. Line a baking sheet with parchment paper or lightly grease; set aside.
3. In a large mixing bowl, combine ground beef, onion soup mix, chili powder, black pepper, brown sugar, cinnamon and panko bread crumbs.
4. When mixed thoroughly, add the milk and eggs to meat mixture and combine until incorporated. Shape into 2” balls and place evenly on baking sheet leaving space between each one. Place in preheated oven and bake for approximately 45 minutes, or until center of meatballs measure 165’F with a meat thermometer. Remove from oven and set aside.
5. For gravy, melt butter in a large skillet. Add diced onion to melted butter and sauté until onions begin to caramelize; then add the mushrooms and stir to combine. Stir in the flour to make a roux. Continue to stir briefly until flour mixture begins to turn lightly brown. Add beef stock and stir constantly to combine roux with broth until mixture begins to thicken. Add sour cream and stir to combine. Remove from heat and cover until meat balls are ready; then add meatballs to skillet, coating each with the gravy. Serve immediately.

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Cornfed Creations

Hope you enjoy them as much as we do!  I’d love to get your feedback!  So please feel free to leave your comments about this or other recipes posted here at Cornfed Creations!  Until next time, take care and Happy New Year!  🙂 Lisa