Meatballs and gravy are a timeless and simple recipe that work for weekdays, potlucks and weekends. Juicy, beefy meatballs and a smooth brown gravy in minutes.
Recipe Highlights
- Meatballs are a timeless recipe and the gravy makes them extra comforting and filling.
- The gravy is super delicious and a copycat from a popular restaurant.
- When looking for an easy weeknight meal, meatballs and gravy can’t get any simpler.
Ingredients needed
- Ground beef
- Grated parmesan
- Breadcrumbs
- Egg
- Fresh parsley
- All-purpose flour
- Beef broth
- Chicken boullion cube
- Beef bouillon cube
Tips for the recipe
- For the best gravy, I recommend using both bouillon cubes. If you only have one then it’ll work just fine but combining both creates and interesting flavor that’s very delightful.
- If you don’t have fresh parsley and want to used dried, adjust the amount to about two teaspoons.
Storing
Meatballs and gravy reheat wonderfully the next day and last about 3-4 day in the refrigerator.
Recipes to make next
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Meatballs And Gravy
Meatballs and gravy are a timeless and simple recipe that work for weekdays, potlucks and weekends. Juicy, beefy meatballs and a smooth brown gravy in minutes.
Ingredients
Meatballs
- 16 ounce ground beef (85/15)
- 1/4 cup grated parmesan
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup parsley (fresh & chopped)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (you'll need to adjust salt to taste)
- 1/2 teaspoon black pepper
Gravy
- 3 tablespoon all-purpose flour
- 2 cup beef broth
- 1 beef bouillon cube
- 1 chicken bouillon cube
Instructions
- Mix all the ingredients for the meatballs together in a bowl and allow it to sit for at least 15 minutes. After the time, roll the meatballs by hand.
- In a pan on medium high heat, add a little oil then sear the meatballs on 1 or 2 sides. Do not try to cook them all the way through, just sear them then remove them from the pan.
- Lower the heat of the pan to medium and you'll need about 1/4 cup of leftover dripping from the meatballs, discard the rest.
- Add in the flour and whisk the flour with the leftover dripping while scraping the bottom for about 1-2 minutes. Then, whisk in the beef broth.
- Crumble the bouillon cubes into the gravy and whisk in. Now, add the meatballs back in and lower the heat to low and allow the meatballs to cook all the way through in the gravy. Depending on the size, this could take 10-15 minutes.
- Once the meatballs are cooked through, allow to cool a bit then serve and enjoy!
Nutrition
Calories: 424kcal | Carbohydrates: 16g | Protein: 27g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1521mg | Potassium: 475mg | Fiber: 1g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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