Ingredients

For the meatballs:
• 1 lb (450g) ground beef (85/15)
• ¼ cup breadcrumbs (or almond flour for low-carb)
• 1 large egg
• 2 tbsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp dried thyme
• Salt & black pepper to taste

For the mushroom gravy:
• 2 tbsp butter or olive oil
• 8 oz (225g) cremini or white mushrooms, sliced
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• ½ tsp soy sauce or tamari (for depth)
• Optional: 2 tbsp heavy cream or sour cream for richness

Instructions

Meatballs: In a bowl, combine all meatball ingredients. Mix gently (don’t overwork). Roll into 16–18 meatballs (about 1.5″ each).
Heat 1 tbsp oil in a large skillet over medium-high. Brown meatballs in batches 2–3 min per side (they’ll finish cooking in gravy). Remove and set aside.
Gravy: In same skillet, melt butter. Sauté onions 3 min; add mushrooms; cook 5–6 min until golden and moisture evaporates. Stir in garlic; cook 30 sec.
Sprinkle flour over veggies; stir 1–2 min to form roux. Gradually whisk in broth, Worcestershire, and soy sauce. Simmer 3–4 min until slightly thickened.
Return meatballs to skillet; spoon gravy over them. Cover and simmer on low 10–12 min, until meatballs reach 165°F internally.
Optional: Stir in cream or sour cream off-heat for silkier gravy.
Serve over mashed potatoes, egg noodles, or cauliflower rice. Garnish with fresh parsley.