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Meatballs and Homemade Gravy Recipe

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★★★★★

4.4 from 107 reviews

This classic Meatballs and Gravy recipe features tender, flavorful beef meatballs baked to perfection and simmered in a rich, savory gravy. A comforting dish perfect for serving over mashed potatoes, rice, or pasta, ideal for family dinners or meal prep.

Ingredients

Scale

Meatballs

  • 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

Gravy

  • 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

  1. Preheat Oven: Preheat your oven to 400°F (204°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it. Place the oven rack in the upper third position.
  2. Prepare Meatball Mixture: In a large 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 thoroughly but avoid overmixing to keep the meatballs tender.
  3. Shape Meatballs: Using your hands, form the mixture into golf ball-sized meatballs, approximately 1 3/4 inches in diameter. Arrange them evenly spaced on the prepared baking sheet.
  4. Bake Meatballs: Place the meatballs in the preheated oven and bake for 15 minutes or until they are lightly browned on the outside.
  5. Prepare Gravy Base: While the meatballs bake, combine the beef broth, Worcestershire sauce, mustard, onion powder, garlic powder, salt, and black pepper in a bowl. Whisk to combine and set aside.
  6. Make Roux: In a medium saucepan over medium heat, melt the butter. Add the all-purpose flour and whisk continuously until a smooth paste forms. Cook for 2 to 3 minutes to remove the raw flour taste, being careful not to burn the mixture.
  7. Add Broth to Roux: Gradually whisk the broth mixture into the roux, adding about 1/2 cup at a time. Stir constantly until the gravy is smooth before adding more. Once fully incorporated, cover loosely and reduce heat to low, stirring occasionally to prevent sticking.
  8. Simmer Meatballs in Gravy: When the meatballs have finished baking, stir the gravy, then transfer the meatballs into the gravy (without any baking sheet juices). Spoon some gravy over the top of the meatballs. Increase the heat to bring the mixture to a gentle boil, then cover loosely and reduce heat to a simmer. Cook for 10 minutes or until the internal temperature of the meatballs reaches 165°F (74°C).
  9. Serve: Serve the meatballs and gravy hot over mashed potatoes, rice, or pasta as desired.
  10. Yield: This recipe makes approximately 30 meatballs, perfect for a family meal or leftovers.

Notes

  • Do not overmix the meatball ingredients to keep them tender and juicy.
  • Baking the meatballs before simmering in gravy helps them retain shape and absorb flavors.
  • Monitor the roux closely while cooking to prevent burning and ensure smooth gravy.
  • Feel free to adjust seasonings in the gravy to taste, especially salt and pepper.
  • The meatballs can be frozen before or after cooking for convenient meal prep.

Keywords: meatballs, gravy, baked meatballs, beef meatballs, comfort food, homemade gravy

Find it online: https://thedishspot.com/meatballs-and-homemade-gravy-recipe/