Meatballs and Gravy

5 from 1 vote

Our meatballs and gravy is a comforting dish featuring perfectly seasoned meatballs smothered in a rich, savory brown gravy, perfect for family dinners or special occasions.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: Meatballs and Gravy Recipe

Servings:

Calories: 372kcal

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.

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