Meatballs and Gravy

5 from 1 vote

This easy Meatballs and Gravy recipe features juicy meatballs made with ground beef, parmesan, and breadcrumbs, simmered in a rich, savory gravy. Perfect for weeknight dinners or prepping ahead for the week.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Keyword: Meatballs and Gravy

Servings:

Calories: 581kcal

Author: Ryan Allen

Equipment

Ingredients

Meatballs

1 ½ pounds ground beef
¾ cup breadcrumbs plain or Italian-style
½ cup whole milk
1 large egg
½ cup parmesan cheese grated
2 tablespoons fresh parsley chopped
2 teaspoons garlic minced
1 teaspoon onion powder
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon Worcestershire Sauce
2 tablespoons olive oil
½ medium yellow onion sliced
2 tablespoons butter

The Gravy

⅓ cup all-purpose flour
¼ cup butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
3 cups low-sodium beef broth

Instructions

In a large bowl, add ground beef, bread crumbs, milk, egg, parmesan cheese, parsley, garlic, onion powder, Italian seasoning, salt, and Worcestershire Sauce. Mix until just combined and don't overmix. Roll into 1½ meatballs and place on parchment paper.
Heat olive oil in a large skillet over medium-high heat. Add meatballs in batches, cooking on each side for 2 minutes. Remove and set aside.
Add butter and melt, then add onions and cook until soft and translucent. Remove and set aside, leaving drippings in the pan.
Lower the heat to medium and melt ¼ cup of butter. Then sprinkle flour over the drippings and whisk it in to make a roux. Add garlic powder, onion powder, black pepper, and beef broth. Whisk continuously until the gravy starts to thicken.
Add the onions and meatballs to the gravy and toss to coat. Lower the heat to low and let simmer for 10 minutes.
Serve over mashed potatoes or rice and enjoy!

Notes

Mix the meatball ingredients gently to keep them tender and less dense.
If the mixture feels too wet, add a tablespoon of breadcrumbs at a time until it holds together.
Refrigerate the meatballs for 20–30 minutes before browning to help them retain their shape and prevent sticking to the pan.
Brown the meatballs in batches to ensure even cooking, and spacing helps promote browning rather than steaming.
Whisk the flour into the melted butter slowly to avoid lumps in the gravy. Simmer 2–3 minutes to cook out the starch flavor.
Simmer meatballs in the gravy to let flavors meld and keep them juicy.

Nutrition