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Meatballs and Gravy

Meatballs and gravy is a classic American skillet meal with golden-browned 1.5-inch meatballs simmered in a thick dark brown onion gravy. Serve it over mashed potatoes for tender bites and glossy sauce in every forkful.
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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: 740
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
  • salt to taste
  • pepper to taste
To serve
  • mashed potatoes
  • fresh parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. In a large bowl, mix ground beef, breadcrumbs, parmesan, egg, minced garlic, onion powder, Worcestershire sauce, salt, and pepper until just combined.
  2. Roll the mixture into 1.5-inch meatballs and set them on a plate.
Brown the meatballs
  1. Heat a large skillet over medium-high heat and brown the meatballs until golden, about 2–3 minutes per side.
  2. Transfer the browned meatballs to a plate and set aside while you make the gravy.
Simmer the brown gravy
  1. Melt butter in the same skillet and cook the thinly sliced onion, stirring, until caramelized—about 10 minutes.
  2. Whisk in flour and cook for 1 minute to form a smooth roux.
  3. Gradually whisk in beef broth, Worcestershire sauce, and Dijon mustard.
  4. Simmer the gravy until thickened, stirring occasionally, about 5–7 minutes.
Finish and serve
  1. Return meatballs to the gravy and simmer 15 minutes, until cooked through and the sauce clings to them.
  2. Serve meatballs and gravy over mashed potatoes and scatter with fresh parsley.

Notes

Pro tip: don’t overmix the meatball mixture—mix just until combined so the meatballs stay tender. Store leftovers covered in the refrigerator up to 3 days; reheat gently until hot throughout. Freezing is yes: freeze meatballs and gravy (without mashed potatoes) up to 3 months, then thaw and reheat. For a lighter option, use 90% lean ground beef instead of regular ground beef.