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Meatballs and Gravy

Meatballs and Gravy

These meatballs and gravy make a delicious and comforting meal the family will really enjoy! In this recipe, meatballs are browned and cooked in rich and creamy gravy.

 

The best part of this dish is that it’s really easy to make and doesn’t take very long at all. Once the meatballs are formed, you’re basically home free!

 

If you’re looking for more delicious recipes featuring meatballs, try these Italian sausage meatballs, or these amazing Cuban style meatballs.

 

Want more gravy? Try this easy and delicious chicken and mushrooms, this steak and mushrooms or, if you want to go all out, make this pork schnitzel and mushroom gravy.

 

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To make the meatballs you will need

1 pound Ground Beef (we used ground round) don’t use anything too lean; we want some fat for flavor

1 teaspoon Salt

½ teaspoon Garlic Powder

½ teaspoon Onion Powder

¼ teaspoon Black Pepper

1 Egg, slightly beaten

¼ cup Bread Crumbs, plain

Canola Oil, for frying – enough to cover the bottom of a large, deep skillet with ¼ – ½ inch of oil (about 1½ cups)

 

To make the gravy you will need

3 tablespoons Butter

3 tablespoons Flour

2 cups Beef Broth

½ cup Half & Half

 

What’s good to serve with meatballs and gravy?

Serve the meatballs and gravy with egg noodles, like we did. Or, serve them with some homemade mashed potatoes, white rice or simply a piece of bread for dipping in the gravy. Either way, delicious!

 

What kind of meat should I use for meatballs?

We want to use ground beef that still contains a little fat. If the beef is too lean, the meatball will be super dry and really wont’ have a too much flavor.

 

Now, if we were making picadillo or baked beef empanadas, I would recommend the leanest ground beef you can find. But, for meatballs I go with something with at least 15 – 20 % fat content.

 

Go with ground chuck or ground round. Check the package, it will usually display the lean and fat content on the label.

 

Start with the meatballs

To get all of the ingredients evenly combined it’s best to use your hands. They’re going to get messy forming the meatballs anyway, so just get in there!

 

Don’t overwork the meat. Mix just enough to get the ingredients combined.

 

The same advice goes when rolling the meatballs, don’t over-handle them. Work with them just enough to form the ball.

 

Form the meatballs

Place the ground beef in a large bowl. Add the salt, garlic powder, onion powder, black pepper, egg and the bread crumbs. Mix the ground beef with your hands until all of the ingredients are incorporated.

 

Remember, don’t over- work the meat, mix just enough to combine. Form the ground beef into rounds, just a little smaller than a golf ball.

 

Makes approximately 20 meatballs

Twenty small, raw meatballs arranged on a metal sheet pan.

 

Brown the meatballs

Add enough oil to a large, deep skillet to cover the bottom by about ¼ – ½ inch (about 1½ cups). We used a non-stick skillet to make sure the meatballs don’t stick and tear. If you have a trusty large skillet, then use that. If not, use non-stick.

 

Heat the oil over medium-high. When the oil is hot, carefully place the meatballs in the oil. Fry them, turning a couple of times to brown on all sides.

Browned small meatballs frying in oil in a large, black skillet.

 

The meatballs will take about 5-6 minutes to brown. When they’re browned, remove the skillet from the heat and remove the meatballs. Use a slotted spoon and set them on a plate or pan.

 

Cover the plate loosely with a piece of aluminum foil and/or place the plate in the microwave or oven. The meatballs will stay warm away from drafts.

 

Don’t worry that the meatballs are not cooked all the way through. They will finish cooking in the gravy.

 

Make the gravy

Drain all the oil from the skillet but do not wash or wipe. If there are bits on the bottom of the pan, leave them in there. They will flavor the gravy beautifully.

 

Place the skillet over medium heat and add the butter. When the butter is melted and foamy add the flour. Cook the flour, stirring frequently for 2 minutes.

 

Slowly add the beef broth and stir until combined and bring the sauce to a simmer. Once the sauce is simmering, add the meatballs and lower the heat to medium-low.

 

Cover the skillet and cook the meatballs for 15 minutes, stirring occasionally.

 

The gravy will not start to thicken until it simmers. This will take about 3-4 minutes. Be patient, it will happen. Don’t crank up the heat!

 

What if my gravy is not thickening?

If the gravy is not thickening, uncover the pan and allow it to simmer for a few minutes until the desired consistency is reached. Keep in mind that gravy thickens as it cools, you don’t want to take it too far.

 

Also, as the gravy simmers and reduces, it also concentrates. Be careful with the salt. Always taste before you add extra.

 

What if my gravy is too thick?

If your gravy is too thick, add more beef broth. That’s an easy fix! Add a little bit of broth at a time while stirring until the gravy reaches the desired consistency and heat through.

 

The last step to making these delicious and comforting meatballs with gravy is to add the Half and Half and stir well.

 

Lower the heat to low, cover and continue to cook for a few minutes (3-5 should do it) to let the flavors combine and heat through.

 

Taste the gravy and add a little salt if needed. As a reference we didn’t add any extra salt to our meatballs and gravy.

 

Serve with the meatballs and gravy over egg noodles, mashed potatoes, white rice or on their own. Either way, they’re great!

Small meatballs smothered in a light colored gravy served on a bed of egg noodles on a white plate.

 

You may also like these easy, delicious dinner recipes:

Sheet Pan Sausage and Potatoes

Cod with Tomatoes

Sausage and Potatoes Skillet

Braised Chicken Thighs

 

Small meatballs smothered in a light colored gravy served on a bed of egg noodles on a white plate.
Print Recipe
5 from 1 vote

Meatballs and Gravy

These meatballs and gravy make a delicious and comforting meal the family will really enjoy! In this recipe, meatballs are browned and cooked in rich and creamy gravy.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: gravy, meatballs
Servings: 4
Calories: 513kcal
Author: Elizabeth

Ingredients

To make the meatballs you will need

  • 1 pound Ground Beef (we used ground round don’t use anything too lean; we want some fat for flavor)
  • 1 teaspoon Salt
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Black Pepper
  • 1 Egg slightly beaten
  • ¼ cup Bread Crumbs plain
  • Canola Oil for frying – enough to cover the bottom of a large, deep skillet with ¼ - ½ inch of oil (about 1½ cups)

To make the gravy you will need

  • 3 tablespoons Butter
  • 3 tablespoons Flour
  • 2 cups Beef Broth
  • ½ cup Half & Half

Instructions

Make the meatballs

  • Place the ground beef in a large bowl. Add the salt, garlic powder, onion powder, black pepper, egg and the bread crumbs. Mix the ground beef with your hands until all of the ingredients are incorporated.
  • Form the ground beef into rounds, just a little smaller than a golf ball. Makes approximately 20 meatballs

Brown the meatballs

  • Add enough oil to a large, deep skillet to cover the bottom by about ¼ - ½ inch (about 1½ cups).
  • Heat the oil over medium-high. When the oil is hot, carefully place the meatballs in the oil. Fry them, turning a couple of times to brown on all sides, about 5-6 minutes.
  • Remove the skillet from the heat and remove the meatballs. Set them on a plate or pan. Keep them warm by covering the plate loosely with a piece of aluminum foil and/or place the plate in the microwave or oven.

Make the gravy

  • Drain all the oil from the skillet but do not wash or wipe. If there are bits on the bottom of the pan, leave them in there. They will flavor the gravy.
  • Place the skillet over medium heat and add the butter. When the butter is melted and foamy add the flour. Cook the flour, stirring frequently for 2 minutes.
  • Slowly add the beef broth and stir until combined and bring the sauce to a simmer.
  • Add the meatballs to the gravy and lower the heat to medium-low.
  • Cover the skillet and cook the meatballs for 15 minutes, stirring occasionally.
  • Add the Half and Half and stir well.
  • Lower the heat to low, cover and continue to cook for 3-5minutes to let the flavors combine and heat through.
  • Taste the gravy and add a little salt if needed. As a reference we didn’t add any extra salt to our meatballs and gravy.
  • Serve with the meatballs and gravy over egg noodles, mashed potatoes or on their own.

Notes

To get all of the ingredients evenly combined use your hands.
Don’t overwork the meat. Mix just enough to get the ingredients combined. The same goes when rolling the meatballs, work with them just enough to form the ball.
Use a non-stick skillet to make sure the meatballs don’t stick and tear.
If your gravy is too thin, uncover the pan and allow it to simmer for a few minutes until the desired consistency is reached.
If your gravy is too thick, add more beef broth a little bit at a time while stirring until the gravy reaches the desired consistency and heat through.

Nutrition

Calories: 513kcal | Carbohydrates: 11g | Protein: 28g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 178mg | Sodium: 1254mg | Potassium: 480mg | Fiber: 1g | Sugar: 1g | Vitamin A: 759IU | Calcium: 61mg | Iron: 4mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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