My meatballs and gravy dish is SO delicious; I am making the gravy from scratch. A well-seasoned ground beef cooked in a creamy brown gravy. YUM! Perfect for easy weeknight dinners.
Meatballs And Gravy Recipe
I love these meatballs; they have almost the same taste as the Swedish meatballs. I used to eat them with mashed potatoes at Ikea. Recently, I was craving them, and I thought, instead of going to Ikea, why don't I try to make them myself? It was so easy to make; let me tell you how I made these meatballs and gravy.
First, the ingredients I used have been chosen carefully to give this fantastic taste and the beautiful sauce consistency.
So, I started by making the meatballs, I used ground beef and flavored it with fresh ginger, garlic, onion and seasonings such as ground cinnamon and black pepper.
The garvy was INCREDIBLY delicious; I used parmesan cheese instead of flour to thicken the gravy, which was SO good! Also, adding the heavy cream made this gravy rich and SO creamy.
I then combined both meatballs and gravy and garnished with parsley.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
For The meatballs
- Ground beef: I use ground beef with only 5% fat.
- Onion, Garlic and Ginger: To flavor.
- Egg: A binding agent.
- Seasonings: I use ground cinnamon, black pepper, salt.
- Olive oil: To cook the meatballs. You may use any cooking oil you have on hand.
For The Brown Gravy
- broth: I use beef broth, you can use chicken broth instead.
- Heavy cream: it gives this dish richness and creaminess.
- Parmesan: I use it to thicken the gravy; you may use all-purpose flour instead. However, it really adds so much flavor.
- Salt and black pepper
- Mustard
How To Make Meatballs In Brown Gravy
Make The Meatballs
One: Mix the beef with onion and garlic, egg, ginger, ground cinnamon, black pepper and salt. Then use a small cookie scoop to scoop the mixture into balls and roll them out between your hands to make 24 meatballs.
Pro Tip: Wet your hands with some water as you roll out the meatballs to avoid sticking to your hand.
Two: After that, add the olive oil in a skillet over medium heat then cook the meatballs for about 5-6 minutes in each side until golden brown.
Pro Tip: don't overcrowd the skillet; if you don't have a large skillet, cook them in batches.
Three: Finally, put all the meatballs in a plate then set aside and cover it. Please don't eat any of them wait for the sauce 😉
Make The Brown Gravy
Four: In the same skillet add the parmesan, heavy cream, beef broth, mustard, salt and pepper then bring to a boil.
Five: Reduce the heat, add the meatballs back to the sauce and leave it to simmer for about 5-10 minutes until the gravy thickens.
Six: Garnish with some chopped parsley (optional) and serve.
Top Tips
I use a small cookie scoop to make the meatballs of the same size. Also, I prefer small sizes as they are easier to cook and eat.
What Side Dish To Serve With Meatballs
Personally I like to serve these meatballs and gravy with pasta or white rice. You can also serve it with:
More Meatball Recipes
Or you can visit the Recipe Index and choose from main dishes, side dishes or desserts whatever you like.
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Recipe Card
Meatballs And Gravy
Ingredients
- 500 g ground beef
- 1 onion minced
- 2 cloves garlic minced
- 1 egg
- 1 tablespoon fresh ginger chopped
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon olive oil
- ¼ cup parsley chopped, optional
Sauce Ingredients
- 2 cups beef broth
- 1 cup heavy cream
- ⅓ cup parmesan
- 1 ½ teaspoon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Make the meatballs
- Mix the beef with onion and garlic, egg, ginger, ground cinnamon, black pepper and salt. Then use a small cookie scoop to scoop the mixture into balls and roll them out between your hands to make 24 meatballs.500 g ground beef, 1 onion, 2 cloves garlic, 1 egg, 1 tablespoon fresh ginger, ⅛ teaspoon ground cinnamon, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- After that, add the olive oil in a skillet over medium heat then cook the meatballs for about 5-6 minutes in each side until golden brown.2 tablespoon olive oil
- Put all the meatballs in a plate then set aside.
Make the gravy
- In the same skillet add the parmesan, heavy cream, beef broth, mustard, salt and pepper then bring to boil.2 cups beef broth, 1 cup heavy cream, ⅓ cup parmesan, 1 ½ teaspoon mustard, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Reduce the heat, add the meatballs back to the sauce and leave it to simmer for about 5-10 minutes until the gravy thickens.
- Garnish with some chopped parsley (optional) and serve.¼ cup parsley
Notes
- I use a small cookie scoop to make the meatballs of the same size. Also, I prefer small sizes as they are easier to cook and eat.
- I recommend wetting your hands with some water as you roll out the meatballs to avoid sticking to your hands.
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