Meatballs and gravy recipe
If you love gravy and meatballs and I bet you can agree with me that these two components put together, would make a formidable and delicious force. Number one comfort food on my list, gravy, I literally smother it over my roast dinner. Everything on my plate from the meat to the mashed potatoes or roast potatoes and veggies must be covered with some rich homemade gravy. My husband thinks I am some sort of a nutcase when I pour gravy over boiled rice. I believe I am not alone on this, it is a great combination! This meatball and gravy recipe is similar to the good old Swedish meatballs (recipe coming soon). I swapped some of the ingredients and did not add cream to the gravy. I have had a few meals with heavy cream recently that my body is telling me I need break. If you are looking for what to do with your next meatballs dish then this is it. Right let’s get right into it. You will love it.
Why you will love this recipe
It is simple and delicious! Your number 1 comfort food
Your pickiest or fussiest eater will be converted with this recipe.
You can completely swap the ground beef for ground chicken or turkey for a lean version.
No need to refrigerate the meatballs before cooking, that said, you can do this if time is not of the essence. What the refrigeration does is to help keep the meatballs in shape while cooking it over the stove or baking in the oven.
It is freezer friendly.
This is a blend between Swedish meatballs and Salisbury steak but in meatballs form. I will share my Salisbury steak in mushroom gravy with you soon.
The meatballs can be made ahead. It can be grilled or baked instead of panfrying. Although, for this recipe, I will highly recommend you panfry the meatballs for some extra deliciousness. The flavour from the pan sauce is mind-blowing.
This is the best gravy for meatballs. You need to try it to believe it and this is the essence of today’s post.
Related post: Do you own a pressure cooker then you can make these meatballs in your instant pot.
Ingredients for the meatballs
Here are what you will need to make the meatballs Lean ground beef Sliced bread: I used white bread, you can also use half and half if that is what you have. Milk: any type of milk would work here Grated onions: I am not a fan of chunky onion in my meatballs so I do grated onion or onion powder. Salt and black pepper Worcestershire sauce Garlic powder Herb de Provence Egg Olive oil: any flavourless cooking oil would work too.
Gravy Ingredients
All-purpose flour Beef stock Unsalted butter Onion powder Soy sauce: for some umami flavour and it enriches the colour of the sauce too. Salt and pepper
How to make meatballs and gravy
To a large mixing bowl, add sliced bread, grated onions, milk and mix to combine. Leave to soak for about 5 minutes. mix again making sure the bread is completely soaked and a paste-like is formed from the mixture. To the same bowl, add ground beef, egg, salt and pepper, garlic powder, Worcestershire sauce and herb de Provence. Gently mix until well combine, please note that you are mixing to combine, do not knead the mixture in the process otherwise, the meatballs will be tough. Using a spoon, ice cream scoop or your hand, scoop the mixed ground beef and shape into round balls. You should have between 18 to 22 meatballs. (I place the meatballs on a lined baking tray to avoid sticking) Heat up olive oil on medium-high heat, carefully add the meatballs to the hot oil and cook on all sides until golden brown. You may have to cook the meatballs in batches if need be. Transfer the meatballs to a plate and set them aside. Still using the same pan, add butter and melt, stir in the flour into the melted butter and cook for about 30 seconds. followed by the beef broth, stir to combine, the sauce will begin to thicken at this point. Reduce the heat and continue to cook for another 2 minutes, stir in onion powder, soy sauce, cayenne pepper and season with salt (if need be) Note: add water to the sauce if it is becoming too thick. Return the cooked meatballs into the sauce, spoon the sauce over it and cook for another 3 minutes so that the flavours from the meatballs can infuse into the gravy. Take it off the heat, garnish with some chopped parsley. Spoon generously, over some homemade creamy mashed potatoes, enjoy!
Tips
Keep the size of the meatballs small and as evenly as possible so that it can cook faster and at the same time. Lightly oil your palms when rolling the meat. It makes the job easier and mess-free. Don’t overcrowd the pan when searing the meat to avoid breaking. Also, if the pan is not overcrowded, it is a lot easier to move the meatballs around.
How to store
This is a great dish as some of the elements can be made ahead like the meatballs and mashed potatoes. It stores well in the fridge too for at least 5 days in an airtight container and up to 3 months in the freezer.
More ground beef recipe
How to cook ground beef Creamy beef pasta Instant pot meatloaf and mashed potatoes Easy spaghetti bake Instant pot sloppy joes If you made this super easy recipe, don’t forget to leave me feedback. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
