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Meatballs And Gravy

Meatballs and gravy with tender golden-browned meatballs and a rich dark brown onion gravy. Simmered until thick and served over mashed potatoes for a classic American main dish.
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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
  

Meatballs
  • 1.5 lb ground beef
  • 0.5 cup breadcrumbs
  • 0.25 cup parmesan
  • 1 egg
  • 3 garlic minced
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 0.5 tsp salt
  • 0.25 tsp pepper
Brown gravy
  • 3 tbsp butter
  • 1 onion thinly sliced
  • 3 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.5 tsp salt and pepper to taste
Serving
  • Mashed potatoes
  • fresh parsley
  • pepper to taste

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.
  2. Roll the mixture into 1.5-inch balls, then set them on a plate while you heat the skillet.
Brown the meatballs
  1. Heat a large skillet over medium-high heat and add the meatballs.
  2. Brown the meatballs, then remove them to a plate or bowl and set aside.
Make the brown gravy
  1. Melt the butter in the same skillet, then add the thinly sliced onion and caramelize for 10 minutes.
  2. Whisk in the flour and cook for 1 minute, stirring to eliminate raw flour taste.
  3. Gradually add the beef broth, Worcestershire sauce, and Dijon mustard.
  4. Simmer the gravy until thickened, stirring occasionally so it turns into a rich dark brown sauce.
Finish and serve
  1. Return the browned meatballs to the gravy, then simmer for 15 minutes until cooked through.
  2. Serve the meatballs and gravy over mashed potatoes and scatter fresh parsley on top.

Notes

For best texture, mix only until the meat is combined—overmixing can make meatballs tough. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove or in the microwave. Freezing is yes: cool fully, freeze in portions, and reheat until hot. For a lower-fat option, use lean ground beef (90% or leaner) and consider reducing butter by 1 tbsp while keeping the onion caramelization time the same.