If you are craving some hearty comfort food, but also want to cook up a wholesome meal that does not compromise on flavor one bit, look no further! This Mouthwatering Meatballs with Mushroom and Onion Gravy recipe is a show-stopper and will be a dish that the whole family will love. And, it can be easily modified to be Whole30 compatible.
When we made this recipe, Scotty’s reaction to his first bite was that it “was like a bunch of explosions – so much serotonin” and that he “already can’t wait to eat this leftover” haha. This one is on repeat in our home and I know you’ll love it too!
In this recipe, I use one of my all time favorite seasonings from Penzeys Spices – their “pizza seasoning“. If you’re new around here, then you may not know…. we put this sh*t on everything. You’ll see it appear in a lot of my recipes. Grab yourself some and give it a try!
Let me know what you think of this recipe in the comments!
–MJ
Mouthwatering Meatballs with Mushroom + Onion Gravy
Ingredients
For the Meatballs
- 2 lbs ground beef
- 1 egg
- 1/4 cup bread crumbs
- 2 Tbsp fresh parsley, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Penzey's Pizza seasoning (or sub for your favorite Italian seasoning)
- 2 cloves garlic, minced
- 1 large baby bella mushroom finely diced
- 1 Tbsp ricotta cheese (optional)
For the Mushroom + Onion Gravy
- 1 Tbsp avocado oil
- 1 yellow onion thinly sliced
- 4 large baby bella mushrooms thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 – 1 tsp cajun seasoning, to taste
- 2 tsp fresh thyme
- 1 Tbsp arrowroot powder
- 2 cups beef broth
- 3 Tbsp coconut aminos
- 1 Tbsp yellow mustard
- 1 Tbsp apple cider vinegar
- fresh parsley, chopped for serving
Instructions
Prepare the Meatballs
- Preheat the oven to 350° and measure out all ingredients.
- In a large bowl, add all the ingredients for the meatballs and mix well with hands to combine.
- Once well combined, form into 1 ½-inch meatballs.
- Heat a large oven-safe pan over medium heat. Add avocado oil. Once hot, add meatballs in a single layer and brown on all sides for about 2-3 minutes, working in batches if needed. Once meatballs are browned, remove from pan and set aside.
Make the Mushroom + Onion Gravy
- In the same pan, add the sliced yellow onion, mushrooms and seasonings (salt, pepper, onion powder, cajun seasoning, thyme). Still to combine and cook until onions are mushrooms are tender, about 4-5 minutes.
- Meanwhile, in a separate bowl, add the coconut aminos, yellow mustard, and apple cider vinegar and whisk to combine until no chunks. Set aside.
- Next, add the arrowroot powder to the onion and mushroom mixture and stir to combine.
- Slowly add beef broth, stirring continuously to combine. Now add in the coconut aminos, mustard, ACV mixture, stir to combine, and let simmer until sauce begins to thicken, about 3-5minutes.
- Add back in the meatballs and nestle each in the sauce.
- Transfer to oven and let cook until meatballs are cooked through to an internal temperature of 165°, about 10 minutes.
- Remove from oven and garnish with chopped fresh parsley.
