Meatballs Savory Meatballs in Gravy
Indulge in the ultimate comfort food with these savory meatballs smothered in a rich, creamy gravy. Made with a tender blend of ground beef and pork, these meatballs are seasoned to perfection with garlic, onion, fresh parsley, and a hint of black pepper. Expertly browned in olive oil, they’re then simmered in a luscious gravy made from beef broth, heavy cream, and a touch of Worcestershire sauce for depth and velvety texture. Perfect for dinner, this hearty dish is ready in under an hour and pairs beautifully with buttery mashed potatoes, egg noodles, or fluffy rice. Whether you’re cooking for family night or entertaining guests, these classic meatballs in gravy are guaranteed to impress!
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 1 large egg
- 0.5 cup onion
- 2 cloves garlic
- 2 tbsp parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 0.5 cup heavy cream
- 1 tsp Worcestershire sauce
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, finely chopped onion, minced garlic, chopped parsley, salt, and black pepper.
Mix the meatball mixture gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.
Roll the mixture into 1 to 1.5-inch meatballs and place them on a plate or tray.
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs and cook until browned on all sides, about 6-8 minutes. Work in batches if needed and set the cooked meatballs aside.
In the same skillet, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1-2 minutes until golden brown.
Slowly whisk in the beef broth, ensuring there are no lumps. Bring to a simmer and let the mixture thicken slightly, about 3-4 minutes.
Stir in the heavy cream and Worcestershire sauce. Season the gravy with additional salt and pepper to taste.
Return the browned meatballs to the skillet, coating them in the gravy. Reduce the heat to low, cover, and simmer for 10 minutes to allow the meatballs to cook through and absorb the gravy's flavors.
Garnish with additional parsley if desired, and serve hot over mashed potatoes, noodles, or rice.
Nutrition Facts
Calories |
3152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.0 g | 314% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 5691 mg | 247% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 12.5 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 326 mg | 25% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1839 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.
