Indulge in the comforting goodness of meatballs and gravy. Perfectly seasoned meatballs smothered in rich brown gravy, this recipe is a family-friendly favorite dish that never goes out of style.
Meatballs And Gravy Ingredients
The ingredients for our meatballs and gravy recipe include hearty ground beef, finely diced yellow onions for sweetness, and breadcrumbs for texture.
Minced garlic adds flavor, while condiments like ketchup, yellow mustard, and Worcestershire sauce enhance the meatball’s taste.
The rich gravy uses beef broth for its savory base and has plenty of creaminess thanks to the heavy cream.
You’ll need:
For The Meatballs:
- 1½ pounds of lean ground beef
- ½ yellow onion, finely diced
- ¼ cup of bread crumbs
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon of ketchup
- 1 teaspoon of yellow mustard
- 1 teaspoon of Worcestershire sauce
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 1 tablespoon of fresh parsley, roughly chopped
- 1 tablespoon olive oil
For The Gravy:
- 3 tablespoons of olive oil or butter (divided)ss
- 1 medium yellow onion, sliced into ½-inch strings
- 3 tablespoons of all-purpose flour
- 2 cups of beef broth
- ½ cup of heavy cream or sour cream (optional)
- 1 teaspoon of Worcestershire sauce
- Salt and pepper to taste
- Minced fresh parsley for garnish (optional)
Substitutions and Additions
OUND BEEF: For a leaner option, try ground turkey or chicken. For a vegetarian twist, go for plant-based meat alternatives.
YELLOW ONION: Red or white onions can replace yellow ones for subtle flavor variations.
GARLIC: Garlic powder can be substituted for minced garlic in this meatball recipe.
CONDIMENTS: Customize the ketchup, mustard, and Worcestershire sauce amounts to suit your tastes.
CREAM: Substitute heavy cream with sour cream, milk, or half and half.
OLIVE OIL: Substitute olive oil with butter
How To Make This Meatballs And Gravy Recipe
Once you make the meatballs, you will cook them in a skillet, followed by the rich brown gravy, to create this hearty main dish.
STEP ONE: Combine the ground beef, finely diced yellow onion, breadcrumbs, minced garlic, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, and chopped parsley in a large bowl. Mix until all the ingredients in your bowl are evenly incorporated.
OUR RECIPE DEVELOPER SAYS
If you choose to use your hands to mix the meatball ingredients, we strongly recommend wearing gloves. We also strongly recommend wearing gloves when shaping the raw meatballs.
STEP TWO: Using clean hands and a 1 ½ tablespoon cookie scoop, scoop the meat mixture and shape into meatballs; they should be about 1-2 inches in diameter, about 40 meatballs. Set your homemade meatballs aside in a single layer. I like to put mine on a pan.
PRO TIP:
We highly recommend having a dedicated scoop for meatballs. There is always a risk of cross-contamination. Be sure to clearly mark the scoop for anyone to recognize.
STEP THREE: Heat one tablespoon of olive oil over medium-high heat in a skillet. Add the meatballs and cook them until they are browned on all sides and cooked through. Remove the meatballs from the skillet and place on a paper towel covered plate/baking sheet. Drain the oil from the skillet and wipe it out with a paper towel.
The meatballs are done when they reach an internal temperature of 160°F. This will take about 10-12 minutes.
STEP FOUR: To make the gravy, using the same skillet, heat 2 tablespoons of olive oil over medium heat and then add the onions. Cook the onions until they are soft and caramelized. This should take about 8-10 minutes. Remove the onions from the skillet and set aside. Do not drain the oil.
STEP FIVE: Over medium heat, add the remaining 1 tablespoon of olive oil to the same skillet. Sprinkle the flour over the oil and whisk continuously until the mixture turns golden brown and fragrant, about 2-3 minutes.
STEP SIX: Slowly pour in the beef broth and Worcestershire sauce while whisking constantly. Continue whisking until the gravy thickens and reaches your desired consistency.
PRO TIP:
When adding the broth to the roux, pour it in gradually while whisking constantly. This prevents lumps from forming and helps achieve a smooth, lump-free gravy.
STEP SEVEN: Season your flavorful sauce with salt and pepper to taste. For a lighter and creamier gravy, add heavy cream or sour cream and whisk to combine.
STEP EIGHT: Return the caramelized onions to the skillet with the gravy and stir to combine. Gently place the cooked meatballs into the skillet with the gravy and onions, gently stir to coat them with the creamy gravy sauce. Simmer the meatballs in the rich gravy for an additional 3-5 minutes to allow the flavors to meld together.
STEP NINE: Serve the tender meatballs and rich brown gravy hot, garnish with minced fresh parsley if desired.
How To Serve
Serve these meatballs and gravy over creamy mashed potatoes or egg noodles, allowing the luscious gravy to soak into the dish and fill all the nooks and crannies.
Create a hearty sandwich by placing the meatballs and gravy in a warm sub roll or baguette and adding a sprinkle of cheese for an extra gooey sandwich.
For a low-carb option, serve the meatballs and gravy over steamed cauliflower rice or zucchini noodles.
For different flavor variations, our buffalo chicken meatballs and Swedish meatballs are both delicious options.
MORE MEATBALL RECIPES
Storage
MAKE AHEAD: You can prepare the meatballs and gravy a day in advance and refrigerate them separately. Reheat on the stove before serving.
IN THE FRIDGE: Store leftover meatballs and gravy in an airtight container in the fridge for up to three days.
IN THE FREEZER: Freeze any extra meatballs and gravy in a freezer-safe container for up to two months. To reheat, thaw in the fridge overnight and warm on the stove.
REHEATING: To reheat, warm the meatballs and gravy on the stovetop over low heat, stirring occasionally. Alternatively, use the microwave, heating in 30-second intervals until warmed through.
Why We Love This Recipe
VERSATILE: Whether served with pasta, potatoes, or as a sandwich, this recipe adapts to various occasions.
FLAVOR HARMONY: The perfectly seasoned meatballs and rich, savory gravy create a harmonious taste experience.
Meatballs and gravy embody the essence of comfort food. The hearty and savory ground beef meatballs are smothered in a rich brown grave to create a dish that is perfect for family dinners, game nights, date nights, and potluck parties.
Frequently Asked Questions
Adding a little bit of browning and seasoning sauce, such as Kitchen Bouquet or Gravy Master, will help make your meatballs a dark, rich brown.
You can certainly double the gravy by adjusting the amount of butter, flour, broth, and cream.
You can sauté mushrooms in butter or oil and then add them to the sauce. Also, you can add ¼ to ½ cup of red wine to the gravy for a richer taste.
You can substitute ground turkey or chicken instead of ground beef for the meatballs.
Absolutely, ground pork adds a different flavor dimension to the dish.
Certainly, shape them into smaller meatballs for bite-sized appetizers.
While homemade meatballs add a special touch, store-bought ones can save time without sacrificing taste.
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Meatballs and Gravy
Ingredients
For The Meatballs
- 1½ pounds lean ground beef
- ½ yellow onion, finely diced
- ¼ cup bread crumbs
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon ketchup
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, roughly chopped
- 1 tablespoon olive oil
For The Gravy
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, sliced into ½-inch strings
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- ½ cup heavy cream, or sour cream (optional)
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- Minced fresh parsley, for optional garnish
Instructions
- Combine the ground beef, finely diced yellow onion, breadcrumbs, minced garlic, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, and chopped parsley in a large bowl. Mix until all the ingredients in your bowl are evenly incorporated.
- Using clean hands and a 1 ½ tablespoon cookie scoop, scoop the meat mixture and shape into meatballs; they should be about 1-2 inches in diameter, about 40 meatballs. Set your homemade meatballs aside in a single layer. I like to put mine on a pan.
- Heat one tablespoon of olive oil over medium-high heat in a skillet. Add the meatballs and cook them until they are browned on all sides and cooked through. Remove the meatballs from the skillet and place on a paper towel covered plate/baking sheet. Drain the oil from the skillet and wipe it out with a paper towel. The meatballs are done when they reach an internal temperature of 160°F. This will take about 10-12 minutes.
- To make the gravy, using the same skillet, heat 2 tablespoons of olive oil over medium heat and then add the onions. Cook the onions until they are soft and caramelized. This should take about 8-10 minutes. Remove the onions from the skillet and set aside. Do not drain the oil.
- Over medium heat, add the remaining 1 tablespoon of olive oil to the same skillet. Sprinkle the flour over the oil and whisk continuously until the mixture turns golden brown and fragrant, about 2-3 minutes.
- Slowly pour in the beef broth and Worcestershire sauce while whisking constantly. Continue whisking until the gravy thickens and reaches your desired consistency.
- Season your flavorful sauce with salt and pepper to taste. For a lighter and creamier gravy, add heavy cream or sour cream and whisk to combine.
- Return the caramelized onions to the skillet with the gravy and stir to combine. Gently place the cooked meatballs into the skillet with the gravy and onions, gently stir to coat them with the creamy gravy sauce. Simmer the meatballs in the rich gravy for an additional 3-5 minutes to allow the flavors to meld together.
- Serve the tender meatballs and rich brown gravy hot, garnish with minced fresh parsley if desired.
Notes
- If you choose to use your hands to mix the meatball ingredients, we strongly recommend wearing gloves. We also strongly recommend wearing gloves when shaping the raw meatballs.
- We highly recommend having a dedicated scoop for meatballs. There is always a risk of cross-contamination. Be sure to clearly mark the scoop for anyone to recognize.
- When adding the broth to the roux, pour it in gradually while whisking constantly. This prevents lumps from forming and helps achieve a smooth, lump-free gravy.
Nutrition
Comments
Robert Young says
First time I have ever put cream in a gravy but the flavour was really nice.
The meatballs did not have lots of ingredients so I thought they may taste a little bland.
Both the meatballs and gravy were really nice and I will be using this recipe again.