Mediterranean Steak Meatballs with Mushroom Herb Gravy

Ingredients

For the Meatballs:

• 1 lb lean ground beef or lamb (or a mix)
• 1/4 cup whole wheat breadcrumbs or crushed oats
• 1 egg
• 2 tbsp grated red onion
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp cumin (optional for warmth)
• 1 tbsp olive oil (for cooking)
• Salt & pepper, to taste

For the Gravy:

• 2 tbsp olive oil
• 8 oz cremini or button mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp whole wheat flour or chickpea flour
• 2 cups low-sodium beef or vegetable broth
• 1/2 tsp dried thyme or rosemary
• 1 tbsp lemon juice (to brighten)
• Salt & pepper, to taste

Preparation

1. Make the Meatballs:

In a bowl, mix together the beef/lamb, breadcrumbs, egg, grated onion, garlic, parsley, oregano, cumin (if using), salt, and pepper until just combined.

Shape the mixture into small meatballs (about 1.5 inches in diameter).

Heat 1 tbsp olive oil in a large skillet over medium heat. Brown the meatballs on all sides until golden. Remove and set aside (they don’t need to be fully cooked yet).

2. Make the Gravy:

In the same skillet, add 2 tbsp olive oil. Sauté the mushrooms over medium heat until they’re browned and their moisture has evaporated (about 5–7 minutes).

Add minced garlic and cook for 30 seconds until fragrant.

Sprinkle in the flour and stir for 1 minute to cook out the raw taste.

Slowly whisk in the broth, stirring constantly until smooth.

Add thyme or rosemary, lemon juice, salt, and pepper. Let it simmer for 2–3 minutes until slightly thickened.

3. Finish Cooking:

Return the meatballs to the skillet. Cover and simmer for 10–12 minutes, or until the meatballs are cooked through and the gravy is thickened and flavorful.