Favorite Meatballs and Gravy
Dive into comfort food perfection with this "Favorite Meatballs and Gravy" recipe—a hearty dish that’s sure to satisfy cravings for a warm, home-cooked meal. Juicy meatballs crafted from a flavorful blend of ground beef and pork are seasoned to perfection with garlic and onion powder, then seared to golden-brown perfection. The star of the dish? A luscious homemade gravy made from a rich roux, beef broth, Worcestershire sauce, and a splash of heavy cream, creating a velvety sauce that pairs beautifully with the tender meatballs. Simmered to perfection, these savory meatballs are ideal served over creamy mashed potatoes, buttered egg noodles, or fluffy rice. With just 55 minutes from prep to plate, this recipe offers a simple yet mouthwatering way to bring family-friendly comfort food to your table. Perfect for weeknight dinners or a cozy weekend feast!
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Recipe Information
Ingredients
- 1 pound Ground beef (80/20)
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 3 cups Beef broth
- 1 teaspoon Worcestershire sauce
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and black pepper. Mix until just combined, being careful not to overwork the mixture.
Roll the mixture into 1.5-inch meatballs, about the size of a golf ball. You should have around 16-20 meatballs.
Heat a large skillet over medium heat and add the vegetable oil. Once hot, cook the meatballs in batches, turning occasionally, until browned on all sides. This should take about 8-10 minutes per batch. Transfer the browned meatballs to a plate and set aside.
In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux. Stir continuously to avoid lumps.
Gradually whisk in the beef broth, ensuring the mixture is smooth. Allow the sauce to come to a simmer and thicken, about 3-4 minutes.
Stir in Worcestershire sauce and heavy cream. Season with additional salt and pepper to taste if needed.
Return the browned meatballs to the skillet and spoon the gravy over them. Reduce the heat to low and cover the skillet. Simmer for 15 minutes, or until the meatballs are fully cooked with an internal temperature of 165°F (74°C).
Garnish with chopped fresh parsley, if desired, and serve hot over mashed potatoes, rice, or egg noodles.
Nutrition Facts
Calories |
3188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.5 g | 315% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 6846 mg | 298% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.8 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 348 mg | 27% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1810 mg | 39% | |
*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.
