Meatballs and Gravy

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

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.

Course Main Course

Cuisine American

Keyword gravy, meatballs

Prep Time 20

Cook Time 35

Total Time 55

Servings

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.

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