A simple, home-cooked dish that fills the kitchen with warm smells.
introduction
This recipe shows how to make Meatballs and Brown Gravy step by step. It uses simple ingredients and a quick sauce. For an easy dessert idea after this meal, try the apple and raisin cake recipe from the same site.
why make this recipe
Make this recipe when you want a warm, filling meal that is easy to cook. The meatballs are soft and the brown gravy is smooth. You can serve it with mashed potatoes, rice, or bread. It works for weeknights and for guests.
how to make Meatballs and Brown Gravy
Mix the meatball ingredients, shape into small balls, and brown them in a skillet. Make a roux with butter and flour, then add beef broth and Worcestershire sauce to make the gravy. Return the meatballs to the gravy and simmer until done. The steps below show the full details.
Ingredients :
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 cups beef broth
- 2 tbsp flour
- 2 tbsp butter
- 1 tbsp Worcestershire sauce
- Fresh parsley for garnish (optional)
Directions :
- In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are incorporated.
- Roll the mixture into small balls, about 1 inch in diameter, and place them on a baking tray or plate.
- In a large skillet over medium heat, add a splash of oil and cook the meatballs until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add the butter and let it melt. Whisk in the flour to create a roux and cook for about 1 minute.
- Gradually pour in the beef broth while whisking constantly to avoid lumps. Add Worcestershire sauce and let it simmer until the gravy thickens.
- Return the browned meatballs to the skillet, ensuring they’re covered in gravy, and simmer for an additional 10-15 minutes to finish cooking the meatballs.
- Serve hot, garnished with fresh parsley if desired.
how to serve Meatballs and Brown Gravy
Serve over mashed potatoes, rice, egg noodles, or with crusty bread. Add a green side salad or steamed vegetables for color and balance. Spoon extra gravy over the plate before serving.
how to store Meatballs and Brown Gravy
Cool the meatballs and gravy to room temperature. Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat gently on the stove.
tips to make Meatballs and Brown Gravy
- Do not pack the meat too tight; loose mixing keeps meatballs tender.
- Brown meatballs well for more flavor before adding gravy.
- Whisk the broth in slowly to avoid lumps in the gravy.
- Taste the gravy and adjust salt or Worcestershire sauce as needed.
- Use a thermometer to check meatballs reach 160°F (71°C) if you want to be sure they are done.
variation (if any)
- Swap half the ground beef with ground pork for a richer taste.
- Add a splash of cream to the gravy for a creamier sauce.
- Stir in mushrooms while simmering for an earthy flavor.
- Make them larger or smaller to suit your meal.
FAQs
Q: Can I bake the meatballs instead of frying?
A: Yes. Bake at 400°F (200°C) for about 15-20 minutes until browned, then add to the gravy to finish cooking.
Q: Can I use store-bought gravy?
A: You can. Heat the prepared gravy and simmer the browned meatballs in it until done.
Q: How do I keep meatballs from falling apart?
A: Do not overwork the meat mix. Use breadcrumbs and an egg to bind them. Chill the formed balls for 10 minutes before cooking.
Q: Can I make this vegetarian?
A: Use plant-based ground meat and vegetable broth to make a vegetarian version. Adjust seasoning to taste.
Q: How thick should the gravy be?
A: The gravy should coat a spoon lightly. If it is too thin, simmer a bit longer. If too thick, add a little extra broth or water.
Meatballs and Brown Gravy
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: American
- Diet: Omnivore
Description
A warm, filling meal with soft meatballs and smooth brown gravy, perfect for weeknights or entertaining guests.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 cups beef broth
- 2 tbsp flour
- 2 tbsp butter
- 1 tbsp Worcestershire sauce
- Fresh parsley for garnish (optional)
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are incorporated.
- Roll the mixture into small balls, about 1 inch in diameter, and place them on a baking tray or plate.
- In a large skillet over medium heat, add a splash of oil and cook the meatballs until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add the butter and let it melt. Whisk in the flour to create a roux and cook for about 1 minute.
- Gradually pour in the beef broth while whisking constantly to avoid lumps. Add Worcestershire sauce and let it simmer until the gravy thickens.
- Return the browned meatballs to the skillet, ensuring they’re covered in gravy, and simmer for an additional 10-15 minutes to finish cooking the meatballs.
- Serve hot, garnished with fresh parsley if desired.
Notes
Do not pack the meat too tight; loose mixing keeps meatballs tender. Brown meatballs well for more flavor before adding gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg
