Meatballs with Gravy
Indulge in the ultimate comfort food with these flavorful Meatballs with Gravy, a hearty and satisfying dish that's perfect for cozy dinners. These tender meatballs are crafted from a mouthwatering blend of ground beef, ground pork, and Parmesan cheese, seasoned with garlic and spices for an irresistible savory bite. Gently browned for a golden crust, they’re then simmered in a rich, velvety gravy made from beef stock, heavy cream, and a hint of soy and Worcestershire sauces for depth. Perfectly balanced and deeply flavorful, this classic dish pairs beautifully with creamy mashed potatoes, buttery noodles, or fluffy rice. Ready in just an hour, this recipe is the go-to choice for feeding the family or impressing guests with a hearty home-cooked meal.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 60 grams Breadcrumbs
- 60 milliliters Milk
- 1 large Egg
- 50 grams Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 500 milliliters Beef stock
- 60 milliliters Heavy cream
- 1 teaspoon Soy sauce
- 1 teaspoon Worcestershire sauce
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, Parmesan cheese, minced garlic, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix.
Form the mixture into meatballs, about 1.5 inches in diameter. You should get approximately 18–20 meatballs.
Heat the olive oil in a large skillet over medium heat. Working in batches if necessary, add the meatballs to the skillet and brown them on all sides. They do not need to be fully cooked at this stage. Remove the meatballs from the skillet and set aside on a plate.
In the same skillet, melt the butter over medium heat, scraping up any browned bits left from the meatballs. Once melted, sprinkle in the flour and whisk constantly for about 1–2 minutes to create a roux.
Slowly pour in the beef stock, whisking continuously to avoid lumps. Bring the mixture to a simmer and let it thicken, about 3–4 minutes.
Stir in the heavy cream, soy sauce, and Worcestershire sauce. Taste and adjust seasoning if necessary.
Return the browned meatballs to the skillet, spooning some of the gravy over them. Cover the skillet with a lid and let the meatballs simmer in the gravy for 15–20 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
Serve the meatballs hot, smothered in gravy, over mashed potatoes, rice, or noodles.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 2.1 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 215 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 554 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.
