Go Back
Meatballs and Gravy

Tender Meatballs and Rich Brown Gravy Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (80/20)
  • 1/2 cup panko breadcrumbs
  • 3 tbsp whole milk
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tbsp vegetable oil

Method
 

  1. Combine panko and milk in a bowl; let sit 5 minutes. Add beef, egg, garlic, onion powder, salt, and pepper; gently mix. Shape into 1.5-inch meatballs.
  2. Heat oil in a skillet over medium-high heat. Sear meatballs on all sides, about 8-10 minutes. Transfer to a plate.
  3. Reduce heat to medium. Melt butter, then whisk in flour and cook 1-2 minutes until golden. Slowly whisk in broth, Worcestershire, and Dijon; bring to a simmer.
  4. Return meatballs to the skillet. Simmer uncovered over low heat 12-15 minutes, until meatballs are cooked through and gravy thickens.
  5. Spoon meatballs and gravy over mashed potatoes or noodles and serve hot.

Notes

The panade (panko and milk) is the key to tender meatballs, so do not skip that soak. If you shape the meatballs ahead, keep them covered in the fridge until you are ready to sear. Leftover gravy will thicken as it cools, so add a splash of broth when you reheat.