Classic Meatballs with Gravy
Indulge in hearty comfort food with these Classic Meatballs with Gravy—a timeless recipe that blends tender beef and pork meatballs with a luscious homemade gravy. Perfectly seasoned with garlic, onion, and fresh parsley, the meatballs are browned to perfection before being baked in a rich, savory sauce infused with beef broth and Worcestershire. The flour-based roux adds velvety texture, making the gravy irresistibly creamy and perfect for drizzling over mashed potatoes or pasta. Ready in just under an hour, this dish is ideal for family dinners or cozy gatherings, offering a balance of bold flavors and classic appeal. Whether you're craving comfort or sophistication, this recipe delivers both!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 120 ml bread crumbs
- 60 ml milk
- 1 egg
- 1 small onion
- 2 garlic cloves
- 15 grams parsley
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 480 ml beef broth
- 1 tablespoon worcestershire sauce
Instructions
Preheat the oven to 200°C (392°F).
In a small bowl, combine the bread crumbs and milk; let it soak for 5 minutes.
Finely chop the onion, mince the garlic, and chop the parsley.
In a large bowl, combine the soaked breadcrumbs, ground beef, ground pork, egg, onion, garlic, parsley, salt, and black pepper.
Mix the ingredients by hand until just combined, being careful not to overwork the mixture.
Shape the meat mixture into 16 meatballs, approximately 1.5 inches in diameter.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Add the meatballs in batches, browning them on all sides for about 5-6 minutes. Transfer the browned meatballs to a plate and set aside.
Reduce the heat to medium, and in the same skillet, add butter.
Once the butter has melted, whisk in the flour, stirring continuously for 1-2 minutes until a roux forms and turns light golden.
Slowly whisk in the beef broth and worcestershire sauce, ensuring no lumps remain, and bring the mixture to a simmer.
Return the meatballs to the skillet, making sure they are coated well in the gravy.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the meatballs are fully cooked and the gravy is thickened.
Serve the meatballs hot, generously drizzled with gravy, over mashed potatoes or pasta.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.3 g | 262% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 6732 mg | 293% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 14.6 g | ||
| Protein | 164.5 g | 329% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 466 mg | 36% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
