This meatballs and gravy dish is SO delicious, and I am making the gravy from scratch. A juicy, homemade meatballs cooked in a creamy gravy. YUM! Perfect for an easy family dinner.
Meatballs And Gravy Recipe
I used to eat this dish with mashed potatoes at Ikea. Recently, I have been craving it, and I decided to make it myself, which was super easy to make.
I like to make the meatballs juicy and the gravy with the perfect consistency.
My secret to juicy meatballs is simple: First, I use ground beef with an 85/15 fat content. Second, adding onion and garlic gives them a bit of extra moisture. Finally, I make sure never to overcook the meatballs; I cook them over medium heat to keep them from drying out.
The gravy was INCREDIBLY delicious; my secret to a delicious gravy with the perfect consistency is to use parmesan cheese instead of flour to thicken the gravy, which is SO good!
Also, adding the heavy cream made this gravy rich and SO creamy.
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 15% 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.
Tip: 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.
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.
Serve This Dish With
Personally I like to serve these meatballs and gravy with Angel Hair Pasta or Pasta with Breadcrumbs. You can also serve it with:
Or you can visit the Recipe Index and choose from main dishes, side dishes or desserts whatever you like.
More Meatball Recipes
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Meatballs And Gravy
Equipment
- Skillet
- Measuring spoons
- Measuring cups
- Mixing bowl
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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