I confess I have a real love affair with meatballs. Perfect round morsels of tender beefy goodness in a big bite, nom-nom-nom! Meatballs are so very versatile. They are equally delicious served as an appetizer in a sweet & spicy sauce, as they are served over pasta in a rich marinara sauce, or sandwiched in a bun to enjoy as a slider, or over a bed of mashed potatoes, in a thick, rich, savory gravy.
This one skillet meal comes together quickly and easily with a minimum of fuss. It’s perfect for a busy weeknight after a long day at work, or anytime you don’t want to deal with a mountain of dirty dishes to clean up. Not only is this a tasty meal but cooking everything in just one pan makes the clean up a snap. You gotta love that!
Alright, lets make this scrumptious easy meal already!
Begin by heating 2 tablespoons of butter over medium heat in a large skillet.
Add the sliced mushrooms and sauté them until they release their liquid and begin to brown; about 10 minutes. Cooking them down and caramelizing them greatly intensifies their mushroomy flavor, so be patient and cook those puppies down.
Add minced garlic to the skillet, stir and cook for about 1 minute, just until fragrant.
Add the Worcestershire sauce, beef consommé, beef broth and water.
Bring the sauce to a boil, stirring frequently.
TIP: You can use an equal amount of regular beef broth instead of the condensed broth, consommé and water if desired.
Add meatballs (no need to thaw frozen meatballs) and egg noodles to the pan and stir to combine.
You could make meatballs from scratch for this recipe but I love these frozen Italian Meatballs from Trader Joes. I pick up at least a couple bags each time I shop there. Not only are they really tasty, but you can pull out a bag from the freezer anytime you need them. They are a real time saver!
Stir in Dijon mustard, soy sauce, onion powder and garlic powder. Stir to combine.
Cover and simmer for 10-15 minutes to heat meatballs all the way through and to make sure noodles are tender.
In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons water.
Add cornstarch slurry to the skillet. Simmer until gravy thickens.
Simmer for 3-5 minutes until sauce is glossy and thickens.
Season with salt and pepper to taste. Be sure to give it a taste, the Worcestershire sauce and consommé are salty so gravy may not need any additional salt.
Garnish with chopped parsley to serve.
This easy to make, one skillet meal is delicious! Just look at that luscious gravy coating those tender noodles and meatballs. Your family will be slurping this up, I promise!
And the leftovers, if you have any, are even better the next day reheated for lunch!
Mushroom Gravy Meatballs
Ingredients
- 1 lb. fully cooked Italian style meatballs
- 8 oz egg noodles
- 2 tbsp butter
- 10 oz sliced mushrooms
- 2 cloves minced garlic
- 10 ½ oz condensed beef broth
- 10 ½ oz condensed beef consommé
- 2 soup cans of water
- 2 tbsp Worcestershire sauce
- 2 tbsp low sodium soy sauce
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp cornstarch
- 3 tbsp water
- Salt & pepper, to taste
- freshly chopped parsley, for garnish
Instructions
- In a large skillet, heat butter over medium heat.
- Add sliced mushrooms and sauté until they release their liquid and begin to brown; about 8-10 minutes.
- Add minced garlic to the skillet and cook for about 1 minute, just until fragrant.
- Add beef broth, beef consommé, 2 soup cans of water, Worcestershire sauce, soy sauce, dijon mustard, onion powder, and garlic powder to the skillet and stir to combine.
- Add meatballs and egg noodles. Stir to combine and increase heat to bring mixture to a boil.
- Once mixture is simmering nicely, cover skillet, reduce heat and simmer for 10-15 minutes. Stir occasionally and cook until meatballs are heated through and noodles are tender.
- In a small bowl, combine cornstarch with 3 tablespoons water.
- Add cornstarch slurry to the skillet and continue to simmer, uncovered, for about 5 minutes until mushroom gravy is glossy and thickens.
- Season with salt and pepper to taste.
- Garnish with freshly chopped parsley to serve.
Did You Make This?
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