Beef Meatballs with Onion Mushroom Gravy and Mashed Potatoes

Beef Meatballs with Onion Mushroom Gravy and Mashed Potatoes is a hearty, comforting dish that brings together juicy meatballs, rich savory gravy, and creamy mashed potatoes for the ultimate cozy dinner. It’s classic, filling, and perfect for nights when I want something warm and deeply satisfying.

Why You’ll Love This Recipe

I love how this dish checks all the boxes—flavorful, comforting, and easy to make ahead. The meatballs are tender and well-seasoned, the gravy is packed with caramelized onions and mushrooms, and the mashed potatoes soak up all that delicious sauce. It’s one of those meals that feels like a big hug in a bowl, especially on cold evenings.

Ingredients

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

For the meatballs:

• Ground beef

• Breadcrumbs

• Egg

• Milk

• Garlic, minced

• Onion, finely chopped

• Worcestershire sauce

• Salt and pepper

• Parsley (optional, for garnish)

• Oil, for browning

For the onion mushroom gravy:

• Butter

• Yellow onion, thinly sliced

• Mushrooms (cremini or button), sliced

• Garlic, minced

• All-purpose flour

• Beef broth

• Worcestershire sauce

• Thyme (dried or fresh)

• Salt and black pepper

For the mashed potatoes:

• Potatoes (Yukon gold or russet), peeled and cubed

• Butter

• Milk or cream

• Salt

• Optional: garlic powder or sour cream for extra richness

Directions

Make the meatballs:

1. In a large bowl, I combine ground beef, breadcrumbs, milk, egg, garlic, onion, Worcestershire sauce, salt, and pepper.

2. I mix until just combined and form into meatballs about 1½ inches in size.

3. In a large skillet over medium heat, I heat oil and brown the meatballs on all sides. I don’t worry about cooking them through yet—I just want a golden crust. I transfer them to a plate.

Make the gravy:

4. In the same skillet, I melt butter and sauté the onions until soft and golden, about 8–10 minutes.

5. I add the mushrooms and cook until they release their moisture and start to brown.

6. I stir in the garlic and cook for another 30 seconds.

7. I sprinkle in the flour and stir until everything is coated. I cook it for 1–2 minutes to get rid of the raw flour taste.

8. I slowly whisk in the beef broth, then add Worcestershire sauce, thyme, salt, and pepper.

9. I bring the gravy to a simmer, then gently return the meatballs to the skillet.

10. I cover and let it simmer for 10–15 minutes, or until the meatballs are fully cooked and the gravy thickens.

Make the mashed potatoes:

11. While the meatballs cook, I boil the potatoes in salted water until fork-tender, about 15–20 minutes.

12. I drain and mash them with butter, milk, and salt until smooth and creamy. I adjust the texture with more milk if needed.

To serve:

13. I spoon the mashed potatoes onto plates or into bowls, then top them with meatballs and a generous ladle of onion mushroom gravy. I garnish with parsley if I have it on hand.

Servings and timing

This recipe makes about 4 servings and takes roughly 45–50 minutes from start to finish. It’s great for family dinners or even small gatherings when I want something comforting and homemade.

Variations

 I’ve added a splash of cream to the gravy for a richer finish. If I want to lighten it up, I use cauliflower mash instead of potatoes or swap the beef for turkey meatballs.

Storage/Reheating

Leftovers store well in the fridge for up to 4 days. I keep the meatballs, gravy, and potatoes in separate containers if possible. To reheat, I warm everything gently on the stove or in the microwave, adding a splash of broth or milk to loosen the gravy and potatoes.

FAQs

Can I make the meatballs ahead of time?

Yes, I often prepare and shape the meatballs in advance and keep them in the fridge until I’m ready to cook. They also freeze well before or after browning.

What’s the best type of mushroom to use?

I like cremini mushrooms for their deeper flavor, but white button mushrooms work just fine. A mix of mushrooms adds extra depth.

How do I prevent dry meatballs?

I make sure not to overmix the meat mixture and always include a bit of milk and breadcrumbs to keep them tender.

Can I make this dish gluten-free?

Yes, I use gluten-free breadcrumbs and substitute cornstarch for flour in the gravy to make it gluten-free.

What should I serve on the side?

This meal is rich and filling, so I usually pair it with steamed green beans, roasted carrots, or a simple salad to balance it out.

Conclusion

Beef Meatballs with Onion Mushroom Gravy and Mashed Potatoes is the kind of comfort food I keep coming back to. It’s hearty, flavorful, and incredibly satisfying—perfect for those nights when I want a classic, home-cooked meal. Whether I’m serving it for dinner or meal prepping for the week, it always hits the spot.

Print