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Meatballs and Gravy

Meatballs and gravy with tender 1.5-inch meatballs simmered in a dark brown onion gravy—ideal over mashed potatoes. Easy skillet browning and a thickened, savory gravy built from caramelized onions and beef broth.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.5 cup breadcrumbs
  • 0.25 cup parmesan
  • 1 egg
  • 3 cloves 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
  • 1 tsp Dijon mustard
  • 0.25 tsp salt
  • 0.25 tsp pepper
Serving
  • 1 Mashed potatoes
  • 0.25 cup fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. In a large skillet-ready mixing 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 meatballs and place them on a plate while you heat the pan.
  3. Brown the meatballs in a large skillet over medium-high heat until golden on the outside, then remove them and set aside.
Make the brown gravy and finish
  1. Melt butter in the same skillet and caramelize the thinly sliced onion over medium heat for 10 minutes, stirring until softened and browned.
  2. Whisk in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
  3. Gradually whisk in the beef broth, Worcestershire, and Dijon mustard, scraping up any browned bits from the pan.
  4. Simmer the gravy until thickened, then return the browned meatballs to the skillet.
  5. Simmer for 15 minutes until the meatballs are cooked through and the gravy coats them.
Serve
  1. Spoon the meatballs and gravy over mashed potatoes.
  2. Scatter fresh parsley on top and serve hot.

Notes

Pro tip: Don’t overmix the meatball mixture—mix only until the ingredients come together so the meatballs stay tender. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop with a splash of broth. Freezing is yes: freeze meatballs in gravy for up to 2 months and thaw in the fridge overnight. For a lighter option, substitute half the ground beef with lean ground turkey and use reduced-sodium beef broth.