MEATBALLS AND GRAVY

Meatballs and Gravy is a classic comfort food dish that’s hearty, flavorful, and perfect for a satisfying family dinner.

Why Make Meatballs and Gravy

These homemade meatballs are juicy, tender, and full of flavor. Paired with rich, savory gravy, they are sure to become a family favorite. Plus, they’re easy to make and perfect for a cozy weeknight meal.

How to Make Meatballs and Gravy

Meatballs:

1. In a large bowl, gently mix together the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire Sauce, salt, and freshly ground black pepper.
2. Using a 1 1/2 tablespoon scoop for equal portioning, roll the meat mixture into meatballs and place them on a baking sheet lined with parchment paper. Chill the meatballs in the fridge for 30 minutes.
3. Heat 2 tablespoons of olive oil in a skillet over medium to medium-high heat. Brown the meatballs in batches, ensuring not to overcrowd the pan. Add more oil if necessary. Once browned, transfer the meatballs to a plate and cover to keep warm.

Meatball Gravy:

1. In the same skillet, melt the butter over medium to medium-low heat. Add the sliced onions and cook until soft and lightly browned around the edges, approximately 7-10 minutes.
2. Sprinkle the onions with garlic powder and flour, then cook for an additional 2 minutes over medium-low heat, stirring constantly.
3. Slowly pour in the beef broth while stirring. Simmer for several minutes until the gravy thickens. Season with salt and freshly ground black pepper to taste.
4. Return the browned meatballs to the skillet and simmer for 8-10 minutes.
5. Sprinkle with chopped fresh thyme before serving.

Serving Suggestions

Serve Meatballs and Gravy over mashed potatoes, rice, or pasta for a delicious and satisfying meal. Add a side of steamed vegetables or a green salad for a complete dinner.

Storage Info

Store leftover Meatballs and Gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Techniques and Tips

• Chill the meatballs before cooking to help them hold their shape.
• Brown the meatballs in batches to ensure even cooking and browning.
• Adjust the thickness of the gravy by adding more or less beef broth according to your preference.

Variation

You can add grated Parmesan cheese or chopped fresh herbs like parsley or thyme to the meatball mixture for extra flavor.

FAQs about Meatballs and Gravy

1. Can I use ground turkey instead of ground beef for the meatballs? Yes, you can substitute ground turkey for the ground beef if you prefer a lighter option.

2. Can I freeze the meatballs and gravy? Yes, you can freeze the cooked meatballs and gravy in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

3. Can I make the gravy ahead of time? Yes, you can make the gravy ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before adding the meatballs.

RECIPE

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:

1. In a large bowl, gently mix together the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire Sauce, salt, and freshly ground black pepper.
2. Using a 1 1/2 tablespoon scoop for equal portioning, roll the meat mixture into meatballs and place them on a baking sheet lined with parchment paper. Chill the meatballs in the fridge for 30 minutes.
3. Heat 2 tablespoons of olive oil in a skillet over medium to medium-high heat. Brown the meatballs in batches, ensuring not to overcrowd the pan. Add more oil if necessary. Once browned, transfer the meatballs to a plate and cover to keep warm.
4. In the same skillet, melt the butter over medium to medium-low heat. Add the sliced onions and cook until soft and lightly browned around the edges, approximately 7-10 minutes.
5. Sprinkle the onions with garlic powder and flour, then cook for an additional 2 minutes over medium-low heat, stirring constantly.
6. Slowly pour in the beef broth while stirring. Simmer for several minutes until the gravy thickens. Season with salt and freshly ground black pepper to taste.
7. Return the browned meatballs to the skillet and simmer for 8-10 minutes.
8. Sprinkle with chopped fresh thyme before serving.