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Meatballs and Gravy

Meatballs and gravy with tender 1.5-inch meatballs simmered in a rich dark brown onion gravy. Golden-browned meatballs are cooked through and served over mashed potatoes for a classic American comfort-style meal.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef
  • 0.5 cup breadcrumbs
  • 0.25 cup parmesan
  • 1 egg
  • 3 garlic
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 0.5 tsp salt
  • 0.25 tsp pepper
For brown gravy
  • 3 tbsp butter
  • 1 onion
  • 3 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire
  • 1 tsp Dijon mustard
  • 0.5 tsp salt
  • 0.25 tsp pepper
To serve
  • 1 mashed potatoes
  • 1 fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. In a large bowl, mix ground beef, breadcrumbs, parmesan, egg, garlic, onion powder, Worcestershire sauce, salt, and pepper until just combined, then stop mixing as soon as you see no dry pockets.
  2. Roll the mixture into 1.5-inch balls and set them on a plate while you brown them.
Brown the meatballs
  1. Heat a large skillet over medium-high heat, then add the meatballs in a single layer and brown on multiple sides until deep golden brown, about 6–8 minutes total.
  2. Remove the browned meatballs and set aside on a plate.
Cook the brown onion gravy
  1. Melt the butter in the same skillet, add the thinly sliced onion, and caramelize over medium heat for 10 minutes, stirring occasionally until the onion is softened and golden brown.
  2. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
  3. Gradually whisk in the beef broth, Worcestershire, and Dijon mustard, then simmer until thickened, stirring often, about 8–10 minutes.
Finish and serve
  1. Return the meatballs to the gravy and simmer for 15 minutes until cooked through and the sauce coats the meatballs.
  2. Serve the meatballs and gravy over mashed potatoes and scatter fresh parsley on top.

Notes

Pro tip: Don’t overmix the meatball mixture—mix just until combined for a tender texture. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stovetop until warmed through. Freezing is okay: freeze cooked meatballs with gravy for up to 3 months and thaw in the fridge overnight. For a lighter option, use 90% lean ground beef instead of regular ground beef.