Meatballs in Beef Gravy
Rich, hearty, and downright comforting, these Meatballs in Beef Gravy are a classic dish that will transport your dinner table straight to comfort food heaven. Made with a flavorful blend of ground beef and pork, these tender, homemade meatballs are seasoned to perfection with garlic and onion powders, then seared until golden brown. The rich, velvety beef gravy—made from a buttery roux, beef broth, and a hint of Worcestershire sauce—is the ultimate finishing touch, infusing each bite with deep, savory flavor. Ready in under an hour, this recipe is perfect for cozy family dinners or weeknight entertaining. Serve these delectable meatballs over fluffy mashed potatoes, egg noodles, or buttery rice for a soul-warming meal that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 0.5 cup bread crumbs
- 0.25 cup milk
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 0.5 tsp dried thyme
- 2 tbsp parsley (optional, for garnish)
Instructions
In a large mixing bowl, combine ground beef, ground pork, bread crumbs, milk, egg, garlic powder, onion powder, salt, and black pepper. Mix until evenly combined, but do not overmix.
Roll the mixture into 1 to 1.5-inch meatballs. You should have approximately 18-20 meatballs.
Heat olive oil in a large skillet over medium heat. Add meatballs in batches, making sure not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally, until browned on all sides. Remove the meatballs from the skillet and set them aside.
In the same skillet, reduce the heat to medium and add butter. Once melted, whisk in flour and cook for 1-2 minutes until the mixture is golden brown and bubbly.
Gradually whisk in the beef broth, making sure there are no lumps. Add Worcestershire sauce and dried thyme. Bring the mixture to a simmer and let it thicken for 3-4 minutes.
Return the meatballs to the skillet, spooning the gravy over them. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the meatballs are fully cooked (internal temperature of 160°F).
Taste the gravy and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley, if desired, and serve hot over mashed potatoes, rice, or egg noodles.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 98 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 551 mg | 12% | |
*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.
