If you're craving tender, savory meatballs simmered in a from-scratch, creamy mushroom gravy, you've come to the right place. My simple recipe shows you how to create a cream of mushroom soup style of sauce that is completely homemade (no canned soup here), yet is easy and uncomplicated. I've, also, included the recipe for my favorite meatballs. Paired together, you've got a dinner dish that I'm sure you'll want to make again and again ... and one that will make your family want to lick their plates clean.
This is really a two-for-one recipe post. First, you'll find the meatball recipe with the cream of mushroom soup recipe to follow. The meatballs can be made on their own and used in any recipe ... as can the soup!
I am in love with this homemade mushroom soup. It is seriously beyond amazing and way better than the canned stuff. It is ultra-luxurious and has a deep, rich flavor. It can be eaten by itself just as a simple, comforting soup, but it really is a show-stopper matched up with meatballs and served over fluffy egg noodles.
You'll find instructions below, too, for making the meatballs in advance and freezing. (Major time-saver for those busy weeknights.)
1 pound ground beef
1 egg, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/4 large onion, grated into meatball mixture
3/4 cup breadcrumbs or finely-crushed crackers (made into crumbs)
1/4 cup grated Parmesan cheese
2 green onions, chopped (optional)
2 tablespoons olive oil
Place the ground beef in a large mixing bowl. Whisk the egg and add it to the ground beef. Add in the rest of the ingredients (except olive oil).
Combine ingredients until everything just comes together and is evenly distributed throughout. (I "wear" a plastic sandwich bag over my hand to combine. Then, just remove and toss!)
Wet hands with water, then roll meat mixture into balls (roughly golf ball size) for a total yield of 12 - 14 meatballs.
lay meatballs out individually onto a baking sheet tray and place tray in freezer if you'd like to make these ahead of time to keep on hand for future use. When they are completely frozen, toss meatballs into a large freezer bag, let the air out, seal, label and freeze until a few hours before using (or thaw in fridge the night before cooking).
Brown meatballs on all sides in large sauté pan over medium-high heat in a little olive oil. You may have to do this in batches so you don't "crowd" the pan. (You're not looking to completely cook the meatballs at this point ... just sear well.)
Once all of the meatballs are browned, remove from pan and set them aside. Now is when you'll start the mushroom soup.
Mushroom Soup Ingredients:
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
8 oz. package of whole button mushrooms, wiped clean and roughly chopped
1/4 cup flour
3/4 cup beef broth or stock
1 1/2 - 2 cups whole milk
Salt and pepper, to taste
Mushroom Soup Directions:
Using the same pan used to sear meatballs, heat the butter and oil over medium heat. Sauté the mushrooms for about five minutes. Stir occasionally during cooking time. (You're not looking to brown or crisp up the mushrooms.)
Sprinkle the flour over the mushrooms, stir to coat and cook for 3 - 4 minutes. Give the mushrooms a stir every now and then as you're cooking off the raw flour taste.
Add broth slowly and stir continuously until all is incorporated.
Stir in milk ... start with 1 1/2 cups and add a little at a time of the other 1/2 cup, if needed. Season with salt and pepper.
To Finish the Recipe:
Once the mushroom soup is made, drop meatballs back into the pan, cover and gently simmer over low heat for about 15 minutes. Stir off and on to make sure that the sauce doesn't burn or stick to the bottom of the pan. If at any time the sauce becomes too thick, add in a few splashes of milk and gently stir to combine it into the sauce.
Test a meatball for doneness.
Serve over cooked egg noodles or prepared mashed potatoes. Garnish with fresh thyme leaves or parsley, if desired.
04/07/16: Update photos and made clarifications within the recipe.