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Meatballs and Gravy

Meatballs and gravy with tender, golden-browned meatballs simmered in a rich dark brown onion gravy. Pan-browned meatballs and a thickened butter-onion gravy make a hearty main dish over 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: 650
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef
  • 0.5 cup breadcrumbs
  • 0.25 cup parmesan
  • 1 egg
  • 3 clove 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
  • 1 tsp Dijon mustard
  • 0.25 tsp salt and pepper to taste
To serve
  • 1 mashed potatoes
  • 2 tbsp fresh parsley for scattering

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. Mix ground beef, breadcrumbs, parmesan, egg, garlic, onion powder, Worcestershire sauce, salt, and pepper just until combined; roll into 1.5-inch balls.
  2. Brown the meatballs in a large skillet over medium-high heat until golden on the outside, about 6-8 minutes, then remove and set aside.
Make the brown gravy and finish
  1. Melt butter in the same skillet and caramelize the sliced onion until soft and golden, about 10 minutes.
  2. Whisk in the flour and cook for 1 minute, scraping the browned bits to keep the gravy flavorful.
  3. Gradually add beef broth, Worcestershire, and Dijon mustard, whisking as you pour to smooth out any lumps.
  4. Simmer the gravy until thickened, about 5 minutes, then return the browned meatballs to the skillet.
  5. Simmer the meatballs in the gravy until cooked through, 15 minutes, until the centers are no longer pink.
Serve
  1. Serve the meatballs and gravy over mashed potatoes and scatter fresh parsley on top.

Notes

For best texture, mix only until just combined so the meatballs stay tender; avoid overworking the beef. Store covered in the refrigerator for up to 3-4 days; reheat gently on the stove with a splash of broth to loosen the gravy. Freezing is yes: freeze meatballs with gravy for up to 2 months and thaw in the fridge overnight before reheating. For a lighter option, swap half the ground beef for ground turkey while keeping the same seasoning.