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–+ servings

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
Cook Time 20 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

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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