Find comfort in this classic dish of tender meatballs smothered in onions and savory gravy. Serve over creamy mashed potatoes or egg noodles and satisfy your taste buds and your appetite.
Tasty Meatballs and Gravy
These quick and easy homemade meatballs are pan-fried with onions, smothered in a smooth, creamy gravy made with pan drippings, and seasoned with cracked pepper and chopped fresh thyme. For the ultimate comfort food meal, serve over rice, mashed potatoes, egg noodles, or mashed cauliflower for a low-carb option.
If you are all about comfy and cozy recipes, you must try my smothered chicken, smothered pork chops, cabbage rolls, and beef tips and gravy.
Meatballs and Gravy Ingredients
For the juicy meatballs, you need ground beef, yellow onion, garlic, breadcrumbs, an egg, Worcestershire sauce, salt, freshly ground black pepper, and olive oil. You will need butter, more yellow onion, garlic powder, flour, beef broth, salt, freshly ground black pepper, and chopped fresh thyme.
How to Make Meatballs and Gravy
First, gently mix all the meatball ingredients in a large bowl. Then, using a 1 1/2 tablespoon scoop for equal proportioning, roll the meatballs and place them on a baking sheet covered with parchment paper. Place the tray in the fridge and let the meatballs chill for a bit. This helps them stay round though the frying process.
Heat a little olive oil in a skillet over medium to medium-high heat. Add the meatballs to the skillet and brown them. Work in batches, and do not crowd the pan. Remove the meatballs to a plate and cover to keep warm.
Add the butter to the same skillet over medium to medium-low heat. Add the onion and cook until they are soft and lightly browned on the edges. Sprinkle the onions with the flour and garlic powder. Cook for 2 minutes over medium-low heat while stirring constantly. Slowly pour in the beef broth while stirring. Simmer for several minutes until thickened. Season with salt and freshly ground black pepper to taste. Add the browned meatballs back to the skillet and simmer for about 8-10 minutes. Sprinkle with chopped fresh thyme.
Beth’s Recipe Tips
- Use ground beef with a bit of fat in it. The fat is what gives it flavor and juiciness and makes the meatballs tender.
- Mix the meat mixture with a gentle hand and only until it is combined. Overmixing will make the meatballs dense and dry.
- Use a 1 1/2 tablespoon scoop for uniform size, but gently roll them using your hands. If the mixture sticks to your hands, lightly moisten them with water.
- Pop the meatballs in the refrigerator or freezer for about 30 minutes to keep them round while they are browning.
- It is best to gently shake the skillet to move the meatballs around while browning. This aids in keeping them round. It works better than turning them with a utensil.
What to Serve with Meatballs and Gravy
Storage and Reheat
Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power until warm.
To freeze, first cool completely, then place in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or in the microwave at reduced power.
Meatballs and Gravy
Ingredients
Meatballs
- 1 1/2 lbs ground beef
- 1/4 cup finely minced yellow onion
- 2 cloves garlic minced
- 1/2 cup Italian or plain breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire Sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
Meatball Gravy
- 1/4 cup butter
- 1 medium yellow onion quartered and cut into half inch slices
- 1/2 teaspoon garlic powder
- 3 tablespoons all purpose flour
- 2 cups low-sodium beef broth
- salt and freshly ground black pepper to taste
- chopped fresh thyme
Instructions
- Gently mix the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire Sauce, salt, and freshly ground black pepper in a large bowl. Using a 1 1/2 tablespoon scoop for equal proportioning, roll the meatballs and place them on a baking sheet covered with parchment paper. Place the baking sheet in the fridge and let the meatballs chill for 30 minutes
- Heat 2 tablespoons olive oil in a skillet over medium to medium-high heat. Add the meatballs to the skillet and brown them. Work in batches and do not crowd the pan. Add more oil if needed. Remove the meatballs to a plate and cover to keep warm.
- Add the butter to the same skillet over medium to medium-low heat. Add the onions and cook until they are soft and lightly browned on the edges, about 7-10 minutes. Sprinkle the onions with the garlic powder and flour. Cook for 2 minutes over medium-low heat while stirring constantly.
- Slowly pour in the beef broth while stirring. Simmer for several minutes until thickened. Season with salt and freshly ground black pepper to taste. Add the browned meatballs back to the skillet and simmer for about 8-10 minutes. Sprinkle with chopped fresh thyme.
Notes
- Use ground beef with a bit of fat in it. The fat is what gives it flavor and juiciness and makes the meatballs tender.
- Mix the meat mixture with a gentle hand and only until it is combined. Overmixing will make the meatballs dense and dry.
- Use a 1 1/2 tablespoon scoop for uniform size, but gently roll them using your hands. If the mixture sticks to your hands, lightly moisten them with water.
- Pop the meatballs in the refrigerator or freezer for about 30 minutes to aid in keeping the meatballs round while they are browning.
- It is best to gently shake the skillet to move the meatballs around while browning. This aids in keeping them rounder. It works better than turning them with a utensil.
Nutrition
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Terri
can this gravy be frozen and if yes, for how long in a vaccusealer? I want to try it but there’s only 2 of us here.
Beth Pierce
Sorry about the delay! To freeze, first cool completely, then place in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or in the microwave at reduced power.
Shirley
Would it be OK to bake the meatballs in oven instead of standing at stove & minding them? Get the same flavour? Like this recipe for friend who cannot have tomato!
Beth Pierce
Yes you most certainly can bake the meatballs. 375 degrees for about 20-22 minutes.