Go Back

Meatballs in Mushroom Gravy

The Old Fat Guy
A quick meal with meatballs made in an air fryer and gravy made with canned cream of mushroom soup.
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 4

Equipment

  • Air Fryer

Ingredients
  

Meatballs

  • 500 grams ground beef 1 lb
  • 1 egg
  • 25 ml soy sauce 2 tbsp
  • 5 ml Worcestershire sauce 1 tsp
  • 75 ml panko bread crumbs ⅓ cup
  • 50 ml onion, finely chopped ¼ cup
  • 1 clove garlic, finely chopped

Gravy

  • 15 ml oil 1 tbsp
  • 50 ml onion, chopped ¼ cup
  • 1 clove garlic, chopped
  • 1 can Cream of Mushroom soup undiluted
  • 125 ml water ½ cup
  • 15 ml soy sauce 1 tbsp
  • 5 ml Worcestershire sauce 1 tsp
  • 3 ml ground pepper ½ teaspoon

Instructions
 

  • Mix all meatball ingredients except the beef into a paste.
  • Add the beef and toss with a fork just until well mixed.
  • Form the beef into golf ball size and shape.
  • Preheat your air fryer to 375 F (190 C). Put the meatballs in a single layer, not touching. Cook in batches if necessary.
  • Cook for 8 minutes. Shake the basket and cook for 5 minutes more. Make sure the internal temperature of the meatballs is over 160 C (71 C)
  • You could also bake the meatballs on a tray in a 375 F (190 C) oven to an internal temperature of 160 F (71 C), 25 to 30 minutes.
  • While the meatballs are cooking, heat the oil over medium heat in a saucepan. Add the onion and garlic and cook until soft.
  • Add the remaining gravy ingredients and mix.
  • Add the cooked meatballs and cook over medium high heat until bubbles form, stirring.
  • Reduce heat to simmer and simmer for 5 minutes, stirring.
Keyword meatballs, beef, mushroom gravy