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Meatballs and Gravy

Meatballs and gravy with tender golden-browned 1.5-inch meatballs and a thick, dark brown onion gravy. Simmered together until cooked through, then served over mashed potatoes for a hearty American comfort dinner.
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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 clove 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 to taste
  • 0.25 tsp pepper to taste
To serve
  • 1 mashed potatoes
  • 1 tbsp fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. In a mixing bowl, combine the ground beef, breadcrumbs, parmesan, egg, minced garlic, onion powder, Worcestershire sauce, salt, and pepper until just combined. Stop as soon as the mixture holds together so the meatballs stay tender.
  2. Roll the mixture into 1.5-inch balls and place them on a plate. Keep the size consistent so they cook evenly.
  3. Heat a large skillet over medium-high heat until hot, then add the meatballs in a single layer. Brown them on multiple sides until golden-brown, about 6-8 minutes total, then remove and set aside.
Cook the brown gravy
  1. In the same skillet, melt the butter over medium heat. Add the thinly sliced onion and caramelize for 10 minutes, stirring occasionally, until softened and deep golden.
  2. Whisk in the flour and cook for 1 minute, scraping up any browned bits. The mixture should look slightly thick and smell toasted.
  3. Gradually add the beef broth while whisking, then stir in Worcestershire and Dijon mustard. Increase to a gentle simmer and cook until thickened, about 6-8 minutes.
Finish and serve
  1. Return the browned meatballs to the gravy and simmer for 15 minutes until cooked through. Watch for a steady simmer and bubbling thick sauce around the meatballs.
  2. Serve the meatballs and brown gravy over mashed potatoes and scatter fresh parsley on top. Plate immediately while the gravy is hot and glossy.

Notes

Pro tip: caramelize the onion until deep golden—this is what builds the gravy’s rich dark-brown flavor. Refrigerate leftovers in an airtight container up to 3-4 days; reheat gently on the stovetop, adding a splash of broth if needed. Freezing is yes—freeze meatballs and gravy (without mashed potatoes) up to 2-3 months, then thaw and reheat. For a dietary swap, use whole-wheat breadcrumbs or gluten-free breadcrumbs to accommodate gluten needs.