Description
This classic Meatballs and Gravy recipe features flavorful, tender beef meatballs cooked to perfection and served in a rich, savory onion gravy. Perfect for a comforting family meal, it pairs wonderfully with mashed potatoes or buttered noodles.
Ingredients
Scale
For the Meatballs
- 1 ½ pounds ground beef
- ½ cup breadcrumbs
- 1 large egg
- ½ cup very finely diced onion
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoning salt
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Black pepper, to taste
- Oil for pan frying
For the Gravy
- 2 tablespoons butter
- 1 onion, halved and sliced
- 2 tablespoons flour
- 1 ½ to 2 cups beef broth (adjust for desired gravy thickness)
- Salt, pepper, and Worcestershire sauce to taste
Instructions
- Shape Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, finely diced onion, ketchup, mustard, Worcestershire sauce, seasoning salt, dried parsley, onion powder, garlic powder, and black pepper. Mix thoroughly until all ingredients are well incorporated. Using about 2 teaspoons of the mixture per meatball, shape into firm, evenly sized meatballs.
- Brown Meatballs: Heat oil in a large skillet over medium-high heat. Carefully place meatballs in the skillet in batches, browning them on all sides. Use a spatula to gently flip them to prevent breaking. Once browned, remove the meatballs and set them aside on a plate.
- Make the Gravy: Reduce the heat to medium and add butter to the same skillet. Melt the butter, then add the sliced onion. Cook the onions for 5-10 minutes until they are very soft and golden brown, stirring occasionally to prevent burning. Stir in the flour and cook for a minute to form a roux.
- Add Broth and Simmer: Gradually whisk in the beef broth, stirring continuously until the mixture is smooth. Bring the sauce to a simmer and allow it to thicken, adjusting with more broth if needed for preferred consistency.
- Finish Cooking Meatballs: Carefully add the browned meatballs back into the gravy. Cover and simmer until the meatballs are cooked through in the center, approximately 10-15 minutes. Season the gravy with salt, pepper, and Worcestershire sauce to taste. Serve hot over mashed potatoes or your preferred side.
Notes
- Use fresh breadcrumbs or panko for lighter meatballs.
- Adjust broth amount to achieve desired gravy thickness.
- Handle meatballs gently when frying to keep their shape intact.
- For extra flavor, brown the meatballs in butter or a mix of butter and oil.
- This recipe pairs excellently with mashed potatoes, rice, or buttered noodles.
