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Meatballs and Gravy

Meatballs and gravy with tender, golden-browned meatballs simmered in a rich dark brown onion gravy. Cook the onions until caramelized, then thicken with flour and simmer until silky and hearty—ideal over mashed potatoes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
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
  • 1 tsp Dijon mustard
  • 0.25 tsp salt and pepper to taste
For serving
  • 1 mashed potatoes
  • 1 tbsp fresh parsley

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 just until combined; stop when you no longer see dry crumbs. (Visual cue: mixture holds together when pressed, not overworked.)
  2. Roll the mixture into 1.5-inch balls and set them on a plate. (Visual cue: uniform size for even cooking.)
  3. Heat a large skillet over medium-high heat and brown the meatballs in batches, then remove and set aside. (Visual cue: golden-brown surfaces and light crust.)
Make the brown onion gravy
  1. Melt butter in the same skillet, then add the thinly sliced onion and caramelize for 10 minutes, stirring occasionally. (Visual cue: onions turn deep golden-brown.)
  2. Whisk in flour and cook for 1 minute. (Visual cue: raw flour smell disappears and the mixture looks paste-like.)
  3. Gradually whisk in beef broth, then add Worcestershire and Dijon mustard. (Visual cue: gravy loosens into a smooth, darker brown base.)
  4. Simmer the gravy until thickened, stirring as needed to prevent sticking. (Visual cue: gravy coats the back of a spoon.)
  5. Return the browned meatballs to the gravy and simmer for 15 minutes until cooked through. (Visual cue: meatballs look steaming throughout and gravy is thick and glossy.)
Serve
  1. Serve the meatballs and brown gravy over mashed potatoes. (Visual cue: gravy pools slightly around the potatoes.)
  2. Scatter fresh parsley over the top before serving. (Visual cue: bright green finish against the dark brown gravy.)

Notes

To keep meatballs tender, mix only until just combined and brown in batches so they sear instead of steam. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stovetop until warmed through. Freezing is yes—freeze meatballs in gravy for up to 2 months and thaw overnight in the fridge. For a lighter option, use 90% lean ground beef and reduce butter by 1 tablespoon, keeping the gravy thickened with the same flour.