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Meatballs And Gravy

Meatballs and gravy with tender, golden-browned meatballs simmered in a rich dark brown onion gravy. Finished with a quick simmer for a thick sauce that clings to mashed potatoes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef
  • 0.5 cup breadcrumbs
  • 0.25 cup parmesan
  • 1 egg
  • 3 cloves garlic minced
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 0.5 tsp salt
  • 0.25 tsp pepper
For brown gravy
  • 3 tbsp butter
  • 1 onion thinly sliced
  • 3 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Serving
  • 1 mashed potatoes
  • 2 tbsp fresh parsley for scattering

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. In a large bowl, mix ground beef, breadcrumbs, parmesan, egg, minced garlic, onion powder, Worcestershire sauce, salt, and pepper until just combined. Avoid overmixing so the meatballs stay tender.
  2. Roll the mixture into 1.5-inch balls and keep them uniform in size for even cooking. Place on a plate while you brown the batch.
  3. Heat a large skillet over medium-high heat and brown the meatballs until golden on the outside, then remove and set aside. The skillet should be hot enough to sear quickly.
Brown gravy and finish
  1. Melt butter in the same skillet and caramelize the thinly sliced onion for 10 minutes. Stir occasionally so the onion turns deep golden-brown.
  2. Whisk in flour and cook for 1 minute to remove the raw flour taste. Keep stirring until the mixture looks smooth and lightly foamy.
  3. Gradually add beef broth, Worcestershire sauce, and Dijon mustard while whisking. Bring to a simmer and cook until thickened.
  4. Return the browned meatballs to the gravy and simmer for 15 minutes until cooked through. Stir gently so the meatballs stay intact.
Serve
  1. Spoon gravy and meatballs over mashed potatoes. Garnish with fresh parsley to finish.

Notes

For best texture, mix just until the ingredients come together and don’t pack the meatballs tight. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of broth if needed. Freeze cooked meatballs and gravy in a freezer-safe container up to 3 months, then thaw overnight in the fridge and reheat until hot. For a lighter option, use 90% lean ground beef or swap in ground turkey for the meatballs.