Meatballs and Gravy
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6
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Calories
608 kcal
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Course
Main Course
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Cuisine
American
Meatballs and Gravy
Description
This recipe brings together ground beef and pork seasoned with Italian breadcrumbs, egg, salt, garlic powder, and black pepper to form small, uniform meatballs. These are browned in batches in olive oil to develop a crust and deepen flavor. Retaining pan bits after browning adds extra taste to the sauce.
The gravy is created by making a roux from butter and flour cooked until slightly golden, then gradually adding beef broth to ensure a smooth sauce. Worcestershire sauce, onion powder, sage, and optional parsley provide a savory and aromatic profile.
The meatballs are returned to the gravy, allowing them to cook through and absorb moisture, resulting in a hearty dish with tender meatballs coated in a silky, flavorful sauce. This dish is suited for serving hot alongside traditional sides.
Ingredients
Meatballs:
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1/2 cup Italian seasoned breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- black pepper to taste
- 2 tablespoons olive oil for frying
Sauce:
- 1/4 cup butter 1/2 stick
- 1/3 cup flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon sage ground
- 1 tablespoon parsley optional, chopped, fresh
Instructions
- Add all the meatball ingredients (except for the olive oil) to a fairly large prep bowl. Using your hands, mix it together and then form 1 ¼ - 1 ½-inch meatballs (use about 2 ½ tbsp meat/meatball and it'll make approx. 25-30 meatballs). Place the meatballs on a parchment-lined baking sheet for easy clean-up (or use a couple of plates).
- Add the olive oil to a large and deep skillet or a Dutch oven/pot and let it heat up for a few minutes over medium-high heat. Fry the meatballs in two batches until all sides are browned (about 5-7 minutes/batch). It's easiest to turn the meatballs with tongs. You may need to add a splash more oil for the second batch. Transfer meatballs to a plate.
- Pour out most of the fat from the skillet, but keep the browned bits in for extra flavor (don't wipe it out).
- Reduce the heat to medium and add the butter to the skillet. Once it’s melted, stir in the flour and cook, stirring often, for a few minutes until the roux starts to turn golden.
- Slowly whisk the beef broth in, and ensure the flour has dissolved into the sauce.
- Whisk in the Worcestershire sauce, onion powder, and ground sage.
- Add the meatballs back to the pan and cook for about 10 minutes or until the meatballs are cooked through and the gravy thickens to your liking.
- Season with extra salt & pepper as needed. Sprinkle with fresh parsley if using and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 13g | 4% |
| Protein | 30g | 60% |
| Fat | 47g | 72% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 1171mg | 49% |
| Potassium | 561mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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