Go Back

Meatballs and Gravy

Meatballs and gravy with tender 1.5-inch beef meatballs and a rich dark brown onion gravy, made in one skillet. This stovetop method uses a quick onion caramelization and a flour-thickened simmer for a silky finish over mashed potatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 560
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 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
  • 1 tbsp fresh parsley for scattering

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. Mix the 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. Brown the meatballs in a large skillet over medium-high heat and remove to set aside when golden-brown on the outside.
Make the brown gravy
  1. Melt the butter in the skillet and caramelize the thinly sliced onion for 10 minutes.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually add the beef broth, Worcestershire sauce, and Dijon mustard, then simmer until the gravy thickens.
Finish and serve
  1. Return the browned meatballs to the gravy and simmer for 15 minutes until cooked through.
  2. Serve the meatballs and gravy over mashed potatoes, then scatter with fresh parsley.

Notes

Pro tip: Keep the meatball mixing to “just combined” so the texture stays tender. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove or microwave until hot. Freezing is yes—freeze meatballs in gravy (cool completely first) for up to 2 months, then thaw and reheat. Dietary swap: use ground turkey (and cook until fully done) for a lighter version without changing the gravy method.