Meatballs and Gravy

These Meatballs and Gravy feature juicy homemade meatballs tucked into a rich brown gravy, served over a pile of creamy mashed potatoes or buttered noodles.

Course Main Course

Cuisine American

Keyword meatball recipes

Prep Time 17

Cook Time 40

Chill Time 15

Total Time 1 12

Servings - 6 servings

Calories 943kcal

Author Kathleen

Ingredients

Meatballs:

1/2 cup milk
3/4 cup Panko
2 pounds 80/20 ground beef
1/2 cup yellow onion, grated on large holes of a box grater
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

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 Better than Bouillon Beef Base
2 teaspoons Worcestershire sauce
1/4 teaspoon black pepper

US Customary - Metric

Instructions

Make the Panade: In a large mixing bowl, combine the milk (1/2 cup) and Panko (3/4 cup). Let it sit for 10 minutes, then mash with a fork into a paste.
Mix the Meatballs: Add ground beef (2 pounds), onion (1/2 cup), garlic (4 cloves), egg (1), Dijon (1 tablespoon), Worcestershire (1 tablespoon), Italian seasoning (2 teaspoons), thyme (1/2 teaspoon), salt (1 teaspoon), and pepper (1/2 teaspoon). Mix gently with your hands until just combined. (Don’t overmix or they’ll get tough.)
Shape: Roll into 1 1/2–2-inch meatballs, compressing enough that they hold together, and set on a tray. Refrigerate for 15 minutes to firm up.
Brown the Meatballs: Heat 2 tablespoons of oil in a large skillet. Working in batches, add the meatballs, leaving space between each. Cook without moving for 3–5 minutes, until browned on the bottom, then carefully flip and brown the other side. Transfer to a plate and tent loosely with foil. Add the remaining tablespoon of oil as needed between batches and continue until all the meatballs are browned.
Start the Gravy: In the same skillet, melt the butter (1/4 cup). Add the mushrooms (8 ounces) and onions (1) and cook over medium-low heat for 10–12 minutes, stirring occasionally, until the onions are softened and lightly golden and the mushrooms are browned. Adjust the heat to low as needed so the vegetables soften slowly without over-browning. Stir in the garlic (1 tablespoon) and cook for 1 minute more, just until fragrant.
Build the Roux: Sprinkle flour (1/4 cup) over the onion mixture, stirring until it forms a paste. Cook for 1–2 minutes to remove the raw flour taste.
Add Liquid: Gradually whisk in the beef broth (3 1/2 cups), Worcestershire sauce (2 teaspoons), Better Than Bouillon (2 teaspoons), and black pepper (1/4 teaspoon). Bring to a gentle boil, stirring until the gravy thickens. Taste and add salt only if needed.
Finish Cooking: Nestle the browned meatballs back into the gravy with any accumulated juices. Reduce heat to low and simmer for 10–15 minutes, turning once halfway through, until the meatballs are fully cooked (160°F on an instant-read thermometer).

Notes

Chill before cooking: A short rest in the fridge helps the meatballs hold their shape.
Don’t overcrowd the skillet: Brown in batches so the meatballs sear instead of steam.
Deglaze the pan: Scrape up those browned bits when you add broth — they’re liquid gold for your gravy.
Adjust gravy thickness: If it’s too thick, whisk in a splash more broth. Too thin? Simmer a few extra minutes.
Turn with care: Meatballs are delicate when first browning. Use a spatula to gently flip them — tongs tend to squeeze and break them. Once they’re fully cooked, they become sturdier.
Thermometer check: Meatballs are done when they reach 160°F internally.
Kitchen Tip: Mixing vs. Shaping Meatballs: Meatball prep can be confusing — you want to mix the ingredients gently, but you also need enough pressure to form meatballs that hold their shape. Here’s the trick:
- Mix gently so the proteins don’t tighten up and make the meatballs dense.
- Shape firmly by rolling the mixture between your palms with enough pressure to form compact meatballs that hold together.
- Gentle mixing, confident shaping — that’s the secret to tender meatballs that won’t fall apart.

Nutrition