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Easy Meatballs and Gravy

A bowl of easy meatballs and gravy served with mashed potatoes and sautéed greens.
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These easy meatballs and gravy are a hearty, comfort-food classic made in under 40 minutes with juicy meatballs simmered in rich, homemade brown gravy.

Ingredients

Scale
  • 500 g (1 lb 2 oz) lean minced (ground) beef, lamb, pork or chicken
  • 1/2 brown onion, grated or finely diced
  • 3/4 cup (45 g) panko breadcrumbs
  • 1 tsp freshly minced garlic
  • 2 tbsp tomato ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp dijon mustard
  • 1 egg
  • 1 tsp sea salt flakes
  • 1/4 tsp cracked black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/2 brown onion, finely diced
  • 1 tsp freshly minced garlic
  • 3 tbsp plain (all-purpose) flour
  • 2 cups (500 ml) beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme (or 1 tsp fresh thyme leaves)
  • Sea salt flakes, to taste
  • 1/4 tsp cracked black pepper
  • 1 tbsp olive oil (for sautéed vegetables)
  • 1 2/3 cups (120 g) baby spinach
  • 1 cup (155 g) frozen peas
  • 1/2 tsp sea salt flakes
  • Cracked black pepper, to taste
  • Juice of 1/2 lemon

Instructions

  1. In a large bowl, combine ground meat, grated onion, breadcrumbs, garlic, ketchup, Worcestershire sauce, mustard, egg, salt, and pepper. Mix gently with hands until just combined.
  2. Shape mixture into 1.5-inch meatballs using damp hands.
  3. Heat olive oil in a skillet over medium-high heat. Brown meatballs in batches, turning to brown all sides. Set aside (they will finish cooking in the gravy).
  4. Reduce heat to medium-low. Add butter to the same pan. Once melted, sauté onion and garlic for 1–2 minutes.
  5. Stir in flour and cook for 30 seconds to form a roux. Gradually whisk in beef stock, Worcestershire sauce, and thyme. Simmer.
  6. Return meatballs to the pan and simmer uncovered for 6–8 minutes or until meatballs are cooked through and gravy thickens.
  7. In a separate pan, heat olive oil for veggies. Sauté garlic for 30 seconds, then add spinach and cook until wilted. Add peas and cook for 1 more minute. Season with salt, pepper, and lemon juice.
  8. Serve meatballs and gravy over mashed potatoes, rice, or noodles with veggies on the side.

Notes

  • Grate the onion to keep the meatballs moist and light.
  • Freeze raw or cooked meatballs for up to 3 months.
  • Reheat gently in a pan with extra broth to keep moist.
  • Mix pork and beef for extra juicy meatballs.
  • Add finely grated carrot or zucchini for extra vegetables.

Nutrition

Find it online: https://recipeeasily.com/easy-meatballs-and-gravy-recipe/