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Meatballs and Gravy

Meatballs and gravy are made with tender, golden-browned meatballs simmered in a rich dark brown onion gravy. Serve the finished gravy over mashed potatoes for a comforting American main dish with deep onion flavor.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef
  • 0.5 cup breadcrumbs
  • 0.25 cup parmesan
  • 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 sauce
  • 1 tsp Dijon mustard
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Serving
  • 1 mashed potatoes
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. Mix ground beef, breadcrumbs, parmesan, egg, minced garlic, onion powder, Worcestershire sauce, salt, and pepper until just combined, then form into 1.5-inch balls.
  2. Brown the meatballs in a large skillet over medium-high heat until golden, then remove and set aside.
Cook the brown onion gravy
  1. Melt butter in the same skillet and caramelize the thinly sliced onion for 10 minutes, stirring occasionally, until softened and browned.
  2. Whisk in flour and cook for 1 minute to remove the raw flour taste.
  3. Gradually add beef broth, Worcestershire sauce, and Dijon mustard, then simmer until the gravy thickens.
  4. Return the browned meatballs to the gravy and simmer for 15 minutes until cooked through, stirring gently so they stay intact.
Serve
  1. Serve the meatballs and gravy over mashed potatoes and scatter fresh parsley on top.

Notes

For the tenderest texture, mix just until the ingredients come together—overmixing can make meatballs tough. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a covered pan until warmed through. Freezing is yes—freeze meatballs and gravy (without mashed potatoes) up to 2 months. If you want a lighter option, use part-skim cheese or swap half the ground beef for leaner ground turkey.