Meatballs and Gravy

Meatballs and Gravy: A Comfort Food Favorite

There’s something undeniably heartwarming about a plate of meatballs and gravy. This recipe has a simple yet delightful combination that makes it a go-to for family dinners or cozy nights at home. The experience of biting into a tender meatball, completely encased in savory gravy, evokes nostalgia, warmth, and satisfaction. Whether you’re preparing it for a weeknight meal or a special gathering, these meatballs will quickly become a cherished staple in your kitchen.

Why You’ll Love This Dish

You might be wondering, what sets this meatballs and gravy recipe apart from others? For starters, it combines pantry-friendly ingredients and a convenient cooking process, making it a perfect choice for busy weeknights or even a casual family gathering. The mixture of ground beef, Panko, and a variety of spices creates meatballs that are not only flavorful but also incredibly moist. Plus, the rich gravy enveloping them transforms a simple meal into something truly special.

"This meatballs and gravy dish was a hit at our family dinner! The meatballs were so tender, and the gravy was creamy and flavorful. Definitely a new favorite!" – Emily, satisfied home cook

The Cooking Process Explained

Creating meatballs and gravy may seem intimidating, but the process is straightforward and rewarding. You’ll start by soaking Panko breadcrumbs in milk to ensure a moist texture. Once you mix in the ground beef and spices, you’ll shape the mixture into meatballs, then brown them in a skillet. While the meatballs cook, you’ll prepare the gravy by sautéing onions and mushrooms, creating a rich roux, and incorporating flavorful beef broth. Finally, simmer the meatballs in the gravy, and you’re ready to serve an unforgettable dish.

What You’ll Need

• 1/2 cup milk
• 3/4 cup Panko breadcrumbs
• 2 pounds ground beef (80/20)
• 1/2 cup yellow onion (grated)
• 4 cloves garlic (minced)
• 1 large egg (lightly beaten)
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil (divided)
• 1/4 cup unsalted butter
• 8 ounces mushrooms (sliced)
• 1 medium yellow onion (thinly sliced)
• 1 tablespoon garlic (minced)
• 1/4 cup all-purpose flour
• 3 1/2 cups low-sodium beef broth (plus more as needed)
• 2 teaspoons beef flavor Better Than Bouillon
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon black pepper

You can easily substitute some ingredients if you’re looking for alternatives. For example, turkey or chicken can replace ground beef for a leaner option.

Step-by-Step Instructions

1. Make the Panade: In a large mixing bowl, combine the milk and Panko breadcrumbs. Allow them to sit for 10 minutes, then mash with a fork to create a paste.

2. Mix the Meatballs: Add ground beef, grated onion, minced garlic, egg, Dijon mustard, Worcestershire sauce, Italian seasoning, thyme, salt, and black pepper to the bowl. Mix gently with your hands until just combined—take care not to overmix, as this can make the meatballs tough.

3. Shape the Meatballs: Roll the mixture into 1 1/2 to 2-inch meatballs, compressing them enough so they hold together. Refrigerate for 15 minutes to firm them up.

4. Brown the Meatballs: Heat 2 tablespoons of olive oil in a large skillet. Add the meatballs in batches, cooking without moving for 3-5 minutes until browned on one side. Flip and brown on the other side, then transfer to a plate covered with foil.

5. Start the Gravy: In the same skillet, melt the butter and add sliced mushrooms and onions. Cook over medium-low heat for 10-12 minutes until softened and slightly golden. Stir in garlic and cook for an additional minute.

6. Build the Roux: Sprinkle flour over the sautéed vegetables, stirring to form a paste. Cook for 1-2 minutes.

7. Add Liquid: Gradually whisk in the beef broth, Worcestershire sauce, and Better Than Bouillon. Bring the mixture to a gentle boil, stirring until it thickens. Taste and adjust seasoning with salt and pepper.

8. Finish Cooking: Gently nestle the browned meatballs back into the gravy, simmering on low heat for 10-15 minutes until fully cooked (160°F on a thermometer).

Best Ways to Enjoy It

Plate the meatballs and spoon the rich gravy generously over the top. This delightful dish pairs beautifully with creamy mashed potatoes or buttered noodles. You could also serve it alongside steamed green beans or a fresh salad for a balanced meal. Sprinkling fresh parsley on top adds a burst of color and freshness that elevates the presentation.

Storage and Reheating Tips

Leftover meatballs and gravy can be stored in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze the meatballs separately from the gravy for up to three months. To reheat, thaw overnight in the fridge and warm on the stove or in the microwave, adding a splash of beef broth if the gravy thickens too much.

Pro Chef Tips

• For an extra flavor boost, try adding grated Parmesan cheese to the meatball mixture.
• Don’t skip the refrigerator step after shaping the meatballs; this helps them retain their shape while cooking.
• Feel free to experiment with spices—adding a pinch of red pepper flakes can introduce a delightful kick!

Creative Twists

Looking to mix things up? Consider adding chopped fresh herbs like basil or parsley into the meatball mixture for a refreshing twist. Alternatively, you can easily create a buffalo-style meatball by mixing in some hot sauce and serving it with a blue cheese sauce.

Common Questions

What is the prep time for this meatballs and gravy recipe?
Preparation typically takes about 30-40 minutes, followed by cooking time.

Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a great alternative for a lighter option, but be cautious as it can dry out. Adding a bit more moisture, like an extra egg or a bit of olive oil, can help.

How long can I store leftover meatballs and gravy?
You can safely store leftovers in the refrigerator for up to three days or freeze for up to three months. Just remember to separate the meatballs from the gravy for optimal storage.

With these comforting meatballs and rich gravy, you’ll bring warmth to your dining table and create lasting memories with every serving. Happy cooking!

Meatballs and Gravy

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This meatballs and gravy recipe is heartwarming and combines pantry-friendly ingredients, perfect for family dinners or cozy nights at home.

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Nutrition Notes

Ingredients

  

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For the meatballs

• 1/2 cup milk Soak the Panko in this
• 3/4 cup Panko breadcrumbs
• 2 pounds ground beef (80/20) Can be substituted with ground turkey or chicken
• 1/2 cup yellow onion (grated)
• 4 cloves garlic (minced)
• 1 large egg (lightly beaten)
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil (divided) 2 tbsp for browning meatballs, 1 tbsp for sauce

For the gravy

• 1/4 cup unsalted butter
• 8 ounces mushrooms (sliced)
• 1 medium yellow onion (thinly sliced)
• 1 tablespoon garlic (minced)
• 1/4 cup all-purpose flour
• 3 1/2 cups low-sodium beef broth (plus more as needed)
• 2 teaspoons beef flavor Better Than Bouillon
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon black pepper

Method

 

Preparation

1. In a large mixing bowl, combine the milk and Panko breadcrumbs. Allow them to sit for 10 minutes, then mash with a fork to create a paste.
2. Add ground beef, grated onion, minced garlic, egg, Dijon mustard, Worcestershire sauce, Italian seasoning, thyme, salt, and black pepper to the bowl. Mix gently with your hands until just combined—take care not to overmix, as this can make the meatballs tough.
3. Roll the mixture into 1 1/2 to 2-inch meatballs, compressing them enough so they hold together. Refrigerate for 15 minutes to firm them up.

Cooking the Meatballs

1. Heat 2 tablespoons of olive oil in a large skillet. Add the meatballs in batches, cooking without moving for 3-5 minutes until browned on one side. Flip and brown on the other side, then transfer to a plate covered with foil.

Making the Gravy

1. In the same skillet, melt the butter and add sliced mushrooms and onions. Cook over medium-low heat for 10-12 minutes until softened and slightly golden. Stir in garlic and cook for an additional minute.
2. Sprinkle flour over the sautéed vegetables, stirring to form a paste. Cook for 1-2 minutes.
3. Gradually whisk in the beef broth, Worcestershire sauce, and Better Than Bouillon. Bring the mixture to a gentle boil, stirring until it thickens. Taste and adjust seasoning with salt and pepper.

Finishing

1. Gently nestle the browned meatballs back into the gravy, simmering on low heat for 10-15 minutes until fully cooked (160°F on a thermometer).

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. Thaw overnight in the fridge and warm on the stove or in the microwave, adding a splash of beef broth if the gravy thickens too much. For extra flavor, consider adding grated Parmesan cheese to the meatball mixture.

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