Meatballs and Gravy
Multicultural, melt-in-your-mouth comfort food…
Table of Contents
While this recipe is simple and straightforward, there are many different versions of meatballs and gravy all around the world – from Norway to Iran. Each has its own flavor profile, name, sides, and garnishes; but one thing remains the same across the board… it’s as easy and comforting to make as it is to eat!
Tender meatballs drenched in onion-smothered sauce could be the perfect way to bring your family together on a cold evening. The flavors mingle in a surprising way, and continue to get better the longer they sit and soak. In 50 minutes, this recipe reveals that good food is worth the wait.
Are Meatballs and Gravy Healthy?
While at first glance, this recipe might seem “too rich” – especially for gluten-free diets – it’s easy to switch certain ingredients for more agreeable options.
As always, I recommend using local organic meat and dairy whenever possible. Additionally, it’s easy to get gluten-free flour and breadcrumbs from the store. For a low-sodium Worcestershire alternative, try using coconut aminos. If you’re seeking a leaner alternative to beef, try ground turkey instead.
Overall, these meatballs are high in protein and iron, making them a grounding dish and healthy in the right proportions.
My Secret to Firm (But Tender) Meatballs…
First, coat your hands in olive oil and massage the meat. Continue using your hands to mix in all the other meatball ingredients. This tenderizes it nicely and makes the mixture stick together while cooking, due to the heat of your hands releasing proteins in the meat. No need to over-mix; just a few minutes is perfect.
Between you and me… this is also how my great-grandma would infuse her meatballs with the utmost love and care. You can really taste the difference!
INGREDIENTS
- 1 1/2 pounds ground beef
- 1 large egg
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
INSTRUCTIONS
Mix
Combine ingredients and form meatballs.
Brown
Cook meatballs, then sauté onions.
Simmer
Thicken gravy and finish cooking meatballs.
Devour!
FAQs & Tips
These meatballs can be fully made and stored in a fridge-safe container for up to a week. In a freezer, they will last 2 months. Just make sure to thaw in a fridge overnight before reheating. To reheat, pop in an oiled glass dish in the oven at 350 degrees F for about 25 minutes, or until sizzling.
I know it might sound strange, but some people enjoy adding milk to the sauce for a creamier, luscious consistency. It creates a flavor and texture similar to beef stroganoff, which is made with cream. This also keeps the meatballs extra moist and full of flavor.
While there’s no “wrong” or “right” way, cooking this recipe as recommended (on the stove, simmering in sauce) ensures the meatballs stay moist. In the oven, there’s a risk of them drying out. On the other hand, cooking meatballs in the oven offers the option of broiling, which can crisp up the outside deliciously.
Serving Suggestions
Gravy-doused meatballs go great over Mashed Potatoes or Brown Rice Pilaf. Both starchy options soak up the onion sauce and create a beautiful base.
More uniquely (but equally nourishing), I recommend pairing your meatballs with a side of The Best Quinoa Salad You’ll Ever Try. It’s a great grain-free option, with fresh vibrant veggies.
Meatballs and Gravy
Ingredients
- 1 1/2 pounds ground beef
- 1 large egg
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion thinly sliced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Instructions
- In a large bowl, combine ground beef, egg, breadcrumbs, salt, pepper, garlic powder, and onion powder. Mix until well combined.
- Form the mixture into 1 1/2-inch meatballs.
- Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides. Remove meatballs and set aside.
- In the same skillet, melt butter and sauté the sliced onion until translucent.
- Sprinkle flour over the onions and cook for 1 minute, stirring constantly.
- Gradually add beef broth and Worcestershire sauce, stirring continuously until the gravy thickens.
- Return the meatballs to the skillet, cover, and simmer for 10 minutes or until meatballs are cooked through.
Nutrition
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