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Meatballs and Gravy

Meatballs and gravy with tender golden-browned meatballs simmered in a rich dark brown onion gravy. Perfect for serving over mashed potatoes with fresh parsley for a classic American comfort 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: 540
Ingredients Equipment Method Notes

Ingredients
  

For 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
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
For serving
  • 1 mashed potatoes for serving
  • 1 fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Make and brown the meatballs
  1. In a mixing bowl, combine ground beef, breadcrumbs, parmesan, egg, minced garlic, onion powder, Worcestershire sauce, salt, and pepper until just combined, then roll into 1.5-inch balls.
  2. Heat a large skillet over medium-high heat and brown the meatballs until golden, then remove and set aside.
Cook the onion gravy
  1. Melt butter in the skillet and cook the thinly sliced onion over medium heat for 10 minutes until caramelized and browned, stirring occasionally.
  2. Whisk in flour and cook for 1 minute to remove the raw flour taste.
  3. Gradually whisk in beef broth, Worcestershire, and Dijon mustard, then simmer until the gravy thickens, stirring to prevent lumps.
Simmer and serve
  1. Return the browned meatballs to the gravy and simmer for 15 minutes until cooked through.
  2. Serve meatballs and dark brown onion gravy over mashed potatoes and scatter with fresh parsley.

Notes

Pro tip: Don’t overmix the meatball mixture—mix just until combined for a tender bite. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop until warmed through. Freezing is yes—freeze meatballs and gravy (without mashed potatoes) up to 3 months, then thaw and reheat. For a lower-fat option, use 90% lean ground beef and you’ll still get a thick gravy with caramelized onions.