Introduction

These classic meatballs and rich gravy make a comforting meal perfect for family dinners. Baked to tender perfection and simmered in a flavorful homemade gravy, they pair wonderfully with mashed potatoes, rice, or pasta.

The image shows seven browned meatballs sitting on a bed of creamy mashed potatoes in a shallow white bowl. Each meatball is round and browned on the outside, lightly coated in a beige gravy sauce that pools around the mashed potatoes. The mashed potatoes look smooth and soft with a slightly whipped texture. Fresh green chopped parsley is sprinkled over the meatballs and some parts of the potatoes, adding color contrast. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds 85% lean ground beef
3/4 cups finely chopped onion
1/2 cup bread crumbs
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 teaspoons soy sauce
2 teaspoons mustard
2 tablespoons Worcestershire sauce
1/3 cup milk
2 1/2 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups beef broth
3/4 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard
1/4 rounded teaspoon onion powder
1/4 rounded teaspoon garlic powder
1/2 scant teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Preheat the oven to 400° F. Line a baking sheet with parchment paper or lightly grease it, and place the rack in the upper third of the oven.
Step 2: In a mixing bowl, combine the ground beef, finely chopped onion, bread crumbs, egg, garlic powder, onion powder, black pepper, soy sauce, mustard, Worcestershire sauce, and milk. Mix gently until all ingredients are well incorporated without overmixing.
Step 3: Form the mixture into golf ball-sized meatballs, about 1 3/4 inches in diameter, using your hands. Arrange them evenly on the prepared baking sheet.
Step 4: Bake the meatballs for 15 minutes, or until they are lightly browned on the outside.
Step 5: While the meatballs bake, prepare the gravy. In a bowl, whisk together beef broth, Worcestershire sauce, mustard, onion powder, garlic powder, salt, and black pepper. Set aside.
Step 6: In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously until the mixture forms a smooth paste. Cook for 2 to 3 minutes, stirring constantly to avoid burning.
Step 7: Gradually add the broth mixture to the roux, about 1/2 cup at a time, whisking constantly to keep the gravy smooth. Continue until all the broth is incorporated.
Step 8: Cover the gravy loosely and reduce the heat to low, stirring occasionally while the meatballs finish cooking.
Step 9: Once the meatballs are done baking, transfer them carefully to the saucepan with the gravy, leaving any juices behind on the baking sheet. Spoon some gravy over the meatballs.
Step 10: Increase the heat to bring the mixture to a gentle boil. Cover loosely, reduce to a simmer, and cook for 10 minutes, or until the meatballs reach an internal temperature of 165°F.
Step 11: Serve the meatballs and gravy hot over mashed potatoes, rice, or pasta.

Tips & Variations

For extra tenderness, soak the bread crumbs in milk for a few minutes before mixing into the meatball mixture.
Use ground pork or a blend of beef and pork for a richer flavor.
Add freshly chopped parsley or grated Parmesan cheese to the meatball mix for added flavor.
For a gluten-free option, substitute bread crumbs and flour with gluten-free alternatives.

Storage

Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the gravy thickens too much. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with a base layer of smooth, creamy mashed potatoes in an off-white color. On top of the mashed potatoes, there are seven round meatballs, browned on the outside with a slightly textured surface. Light brown gravy covers the base around the meatballs, adding a shiny, moist look. Small green herb pieces are scattered over the meatballs and gravy, adding a touch of color contrast. The bowl sits on a white marbled texture surface with a fork blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the meatballs ahead of time?

Yes, you can bake the meatballs ahead and refrigerate them separately or in the gravy. Reheat them gently before serving to ensure they remain tender and flavorful.

What can I serve with these meatballs?

These meatballs and gravy pair beautifully with creamy mashed potatoes, buttered egg noodles, steamed rice, or even crusty bread to soak up the delicious sauce.