Mushroom gravy meatballs are always a good idea, especially with all the delicious savoury flavours! This skillet meal is the perfect, cozy comfort food that is sure to be a family favourite in no time. Served on top of some creamy garlic mashed potatoes, there may not be any leftovers!
Why You'll Love This Recipe
- This is a one skillet meal! The best part of the gravy is the delicious bits on the cast iron skillet, from searing the meatballs! Less dishes = happy cook!
- They are a healthier alternative! Pork meatballs are delicious, but these meatballs are a lighter alternative with ground turkey instead. They are still just as moist, with less fat!
- You can make the meatballs ahead of time, and freeze them! The gravy takes no time to make, and these meatballs are freezer friendly!
All You Need to Know About This Recipe
- Flavour: The gravy of these meatballs is extra savoury, with the addition of cremini mushrooms. There are warm notes in the meatballs, making these meatballs and gravy the perfect comfort food for a cold winter day!
- Ease: These meatballs are a multi-step dish, but each step is relatively easy. Shaping and portioning meatballs is extra easy with an ice cream scoop, which takes the guess work out of properly sizing them!
- Time: Because of the extra care that goes into hand making the meatballs, there is a little bit of preparation that goes into this dish. With preparation and cooking time, these meatballs can be on your table in one hour!
- Ground turkey: These meatballs get a lighter twist with ground turkey. You can use ground chicken or pork as well, depending on your preference.
- Shallots and garlic: You can substitute shallot with finely minced white onion, if you don't have any on hand. The key is to mince both the shallots and garlic, so you don't have large bites of onion in the meatballs.
- Panko breadcrumbs and eggs: The panko breadcrumbs mixed with the egg bind the meatballs together. If you don't have panko breadcrumbs, regular breadcrumbs will work just fine.
- Dijon mustard: Dijon goes into the meatballs and the gravy. The dijon adds a delicious tang to the dish! I would not substitute dijon for other varieties, such as yellow mustard, as it will be too strong.
- Spices and seasonings: You will need ground cinnamon, nutmeg and cayenne pepper for the meatball seasoning.
- Cremini mushrooms: Cremini mushrooms have the earthiness and meatiness of portabello mushrooms, but are much smaller. These mushrooms are perfect for this gravy, which you likely won't get from white button mushrooms.
- Sour cream: Instead of using cream, sour cream adds a nice tangy creaminess to the gravy. Be sure to add it when the heat is low, so it does not cause the gravy to break apart.
- Chicken broth: Reduced sodium is best, to avoid extra saltiness in the gravy
- Mix the meatballs: In a mixing bowl, combine all the ingredients under the meatball ingredient list. Combine until the ingredients are loosely combined, but be sure not to overwork.
- Roll the meatballs: Using an ice cream scoop, make meatballs to your desired size, and roll out in your hands until smooth.
- Cook the meatballs: In a cast iron skillet, brown the meatballs on all sides. Once the meatballs are brown, add a ¼ cup of water and cover, to let the meatballs cook through for approximately 7 minutes. Once cooked, remove from the skillet.
- Make the gravy: Add the mushrooms to the same skillet, and cook until brown and slightly tender. Sprinkle in all purpose flour, and coat the mushrooms. Add chicken broth, and let the gravy simmer for 10 minutes. Finish with dijon mustard, sour cream and salt and pepper on low heat, and cook for 3-5 minutes. Add the meatballs back, and enjoy!
Tips and Tricks
- Do not overwork the meatball mix! Turkey can get dry and tough, and the more you mix the meatball mixture, the tougher the meatball gets. Mix until the ingredients are loosely mixed together. When you roll the meatballs, they will form together!
- Use a heavy bottom skillet! For the best crust on the meatballs, use a heavy skillet such as a cast iron skillet.
You can either make the meatballs ahead of time and freeze them, or you can make the meatballs ahead of time and refrigerate them for up to 3 days. Make the gravy when you are ready to eat!
An airtight container is best, in the refrigerator.
This gravy would be delicious without the mushrooms. You will need to make a roux by adding butter to the pan, before sprinkling in the all purpose flour. This will thicken the gravy.
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Skillet Mushroom Gravy Meatballs
For the Meatballs
For the Gravy
- 250 g Cremini mushrooms sliced
- 1 tablespoon All-purpose flour
- 2 cups Chicken broth
- 1 teaspoon Dijon mustard
- 1 tablespoon Sour cream
- Salt and pepper to taste
- Mix the Meatballs: In a mixing bowl, combine all the ingredients under the meatball ingredient list. Combine until the ingredients are loosely combined, but be sure not to overwork. Using an ice cream scoop, make meatballs to your desired size, and roll out in your hands until smooth.
- Cook the Meatballs: In a cast iron skillet with non-stick spray, brown the meatballs on all sides. Once the meatballs are brown, add ¼ cup water, and cover to let the meatballs cook through on the inside, for 7 minutes. Remove from the skillet.
- Make the Gravy: Add the mushrooms to the cast iron skillet, and cook until brown and slightly wilted. Sprinkle in the flour, and coat the mushrooms well. Add the chicken broth, and let the mixture simmer for 10 minutes. Add the dijon mustard, sour cream and salt and pepper, and cook for 5 minutes. Add the meatballs back, coat with the gravy, and serve.