Meatballs with Gravy
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Meatballs with Gravy
These meatballs with gravy are total comfort food! Savory meatballs, cooked in a rich, flavorful gravy. Juicy, tender meatballs with a crispy crust. Creamy gravy with a hint of spices. Serve over mashed potatoes, pasta, or brown rice for an easy dinner!
Ingredients
Meatball Ingredients:
- 1 lb ground beef or a mix of beef and pork
- ½ cup whole wheat breadcrumbs
- 1 egg
- 2 cloves garlic minced
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped onion
- ¼ cup finely chopped green pepper
- ¼ cup milk
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley chopped (optional)
Gravy Ingredients (adapted from 100 Days of Real Food):
- 2 tbsp butter
- 2 tbsp whole wheat flour
- 1 ½ cups beef broth
- ½ cup milk
- salt and pepper to taste
Instructions
- First, in a large, deep skillet, melt the butter over medium heat. Add the whole wheat flour, whisking continuously for 1-2 minutes until the mixture turns golden brown and forms a roux.
- Gradually pour in the beef broth while whisking to prevent lumps from forming. Then, slowly whisk in the milk. Bring the gravy to a simmer, stirring frequently, until it thickens, about 3-4 minutes. Season with salt and pepper to taste. Lower the heat to a gentle simmer. Add in the chopped onion and green pepper.
- In a large mixing bowl, combine the ground beef, whole wheat breadcrumbs, egg, garlic, Parmesan, milk, oregano, salt, pepper, and parsley. Mix until everything is combined.
- Gently place the raw meatballs into the simmering gravy, making sure they are covered by the sauce. Cover the skillet with a lid and let the meatballs simmer for 20-25 minutes, turning them occasionally to cook evenly.
- Once the meatballs are fully cooked (internal temperature of 165°F/75°C), remove from heat. Finally, serve the meatballs with gravy over whole wheat pasta, rice, or mashed potatoes.
Notes
- Continuously whisk the roux to make the gravy. Do not let it sit and burn.
- Feel free to use leftover meatballs.
- The longer the gravy cooks, the thicker it will become.
- Store in the fridge for up to 4 days.
- Reheat on the stovetop.
- Check out all of our Kitchen Favorites!
- Kitchen Favorites
- Nutrition Facts
- Nutrition Facts Meatballs with Gravy Amount Per Serving Calories 321 Calories from Fat 297 % Daily Value* Fat 33g51%Saturated Fat 15g94%Trans Fat 2gPolyunsaturated Fat 1gMonounsaturated Fat 13gCholesterol 147mg49%Sodium 1253mg54%Potassium 491mg14%Carbohydrates 17g6%Fiber 2g8%Sugar 3g3%Protein 27g54% Vitamin A 541IU11%Vitamin C 6mg7%Calcium 161mg16%Iron 4mg22% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 321
- Calories from Fat 297
- % Daily Value*
- Fat 33g
- 51%
- Saturated Fat 15g
- 94%
- Trans Fat 2g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 13g
- Cholesterol 147mg
- 49%
- Sodium 1253mg
- 54%
- Potassium 491mg
- 14%
- Carbohydrates 17g
- 6%
- Fiber 2g
- 8%
- Sugar 3g
- 3%
- Protein 27g
- 54%
- Vitamin A 541IU
- 11%
- Vitamin C 6mg
- 7%
- Calcium 161mg
- 16%
- Iron 4mg
- 22%
- Continuously whisk the roux to make the gravy. Do not let it sit and burn.
- Feel free to use leftover meatballs.
- The longer the gravy cooks, the thicker it will become.
- Store in the fridge for up to 4 days.
- Reheat on the stovetop.
Check out all of our Kitchen Favorites! Nutrition Facts
Nutrition Facts Meatballs with Gravy Amount Per Serving Calories 321 Calories from Fat 297 % Daily Value* Fat 33g51%Saturated Fat 15g94%Trans Fat 2gPolyunsaturated Fat 1gMonounsaturated Fat 13gCholesterol 147mg49%Sodium 1253mg54%Potassium 491mg14%Carbohydrates 17g6%Fiber 2g8%Sugar 3g3%Protein 27g54% Vitamin A 541IU11%Vitamin C 6mg7%Calcium 161mg16%Iron 4mg22% * Percent Daily Values are based on a 2000 calorie diet.
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