Go Back

Meatballs and Gravy

Meatballs and gravy with tender 1.5-inch meatballs simmered in a rich dark brown onion gravy. Cooked in one skillet for juicy, golden-browned meatballs served over mashed potatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef Use 80–85% lean for best texture.
  • 0.5 cup breadcrumbs
  • 0.25 cup parmesan Finely grated.
  • 1 egg
  • 3 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
  • 1 fresh parsley Freshly chopped for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Make and brown 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. Cook until golden on the outside, then remove and set aside.
Simmer the onion gravy
  1. Melt butter in the skillet and caramelize the onion over medium heat for 10 minutes. Stir occasionally until deep golden-brown.
  2. Whisk in flour and cook for 1 minute. Stir constantly so the flour cooks without burning.
  3. Gradually add beef broth, Worcestershire, and Dijon mustard, whisking to smooth the gravy. Bring to a simmer and cook until thickened, then return the meatballs to the gravy.
Finish cooking and serve
  1. Simmer the meatballs in the gravy for 15 minutes until cooked through. Turn gently to keep the meatballs intact.
  2. Serve meatballs and gravy over mashed potatoes. Scatter fresh parsley over the top.

Notes

For the richest gravy, caramelize the onions until truly deep golden-brown before adding flour. Store leftovers covered in the refrigerator up to 3 days; freeze cooked meatballs with gravy up to 2 months and reheat until hot. For a lighter option, use leaner ground beef (93% lean) and add an extra tablespoon of broth if the gravy thickens too much when reheating.