Skillet Mushroom Gravy Meatballs
Meatballs are like little nuggets of flavourful happiness. Ok, that may have been a little dramatic, but I really do love them. Meatballs are super versatile - Italian, Swedish, Greek - the options are endless. While I could devour them all, these skillet mushroom gravy meatballs are definitely going to be on your list, right up there with spaghetti and meatballs.
The Best Meats for Meatballs
Meatballs can be made with virtually any ground meat. Some of my favourite recipes use ground pork and even bulk Italian sausage. To lighten these meatballs up, I used ground turkey - the often forgotten meat for meatballs. If you haven't tried turkey meatballs before, give them a try, you may be surprised! If turkey isn't your jam, chicken, pork, beef, or a mix of the two would be equally delicious.
No matter which meat you choose, always remember this golden rule: do not over mix the meat! As soon as the meat mixture has loosely combined, stop mixing! It will still feel relatively wet, but as you roll the meatballs out they will firm up.
Foolproof Meatball Making
Your key kitchen weapon? An ice cream scoop! If you have a smaller ice cream scoop, use a full scoop to get perfectly-sized meatballs. I have a larger scoop, so I half-filled it, and got the perfect size. My trick is to toss the ball between my hands, to get a perfect round shape.
Baked, Fried, or Air Fried Meatballs?
There is no wrong answer! Meatballs are fun, and are very adaptable to your desired cooking method. I made these meatballs in my cast iron skillet, which does of course alter their shape just a little bit. Using the cast iron skillet will make this a one-skillet meal, which means no dishes, which means yes please!
If you prefer to bake them off, air fry them in your air fryer, or even shallow/deep fry your meatballs, that will work as well. Just make your gravy separately and combine the two together at the end. The end result, skillet mushroom gravy meatballs - yum!
Equipment You Will Need:
- 6 Servings
- Prep time: 25 Minutes|Cook time: 35 Minutes|Total time: 1 Hours
For the Meatballs
For 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.
- 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 1/4 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.
- 1 WW Purple Point
- A great tip for weeknight dinners, is to make a batch of meatballs, and freeze them. Defrost throughout the week, and all you need to do is make your gravy in the evening.
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