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Meatballs and Gravy

Meatballs and gravy with tender, golden-browned meatballs in a rich dark brown onion gravy. Cook the meatballs first, then simmer them in the thickened onion gravy for a hearty, spoon-tender finish over mashed potatoes.
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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 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
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
Serving
  • 1 mashed potatoes
  • 0.25 cup fresh parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. In a large bowl, mix the ground beef, breadcrumbs, parmesan, egg, minced garlic, onion powder, Worcestershire sauce, salt, and pepper until just combined. Stop mixing as soon as the mixture is uniform to keep the meatballs tender.
  2. Roll the mixture into 1.5-inch meatballs and set them on a plate while you heat the skillet. Keep the size consistent so they cook evenly.
Brown the meatballs
  1. Heat a large skillet over medium-high heat. Add the meatballs and brown them on the outside, then remove to a plate and set aside.
Cook the brown onion gravy
  1. Melt the butter in the skillet and add the thinly sliced onion. Caramelize the onion for 10 minutes, stirring occasionally, until dark and sweet.
  2. Whisk in the flour and cook for 1 minute. Keep whisking until the mixture smells nutty and thickens slightly.
  3. Gradually add the beef broth, Worcestershire sauce, and Dijon mustard while whisking. Simmer until the gravy thickens enough to lightly coat the back of a spoon.
Finish and serve
  1. Return the browned meatballs to the gravy. Simmer for 15 minutes until the meatballs are cooked through.
  2. Serve the meatballs and gravy over mashed potatoes and scatter fresh parsley on top. Taste and adjust with extra salt and pepper if needed.

Notes

Pro tip: don’t overmix the meatball mixture—mixing only until combined helps them stay tender after simmering. Refrigerate leftovers in a covered container up to 3 days; reheat gently on the stovetop with a splash of broth. Freezing is yes—freeze cooked meatballs and gravy for up to 2 months, then thaw overnight and reheat. For a lower-carb option, swap breadcrumbs for finely ground pork rinds (or a low-carb breadcrumb substitute) while keeping the rest the same.