Easy Meatballs and Gravy

Completed meatballs and gravy recipe in a cast iron pan.

5 from 2 votes

My meatballs and gravy have a rich and comforting taste, but they are so easy to make. The whole recipe is made with fewer than 10 ingredients and comes together in just half an hour! My family loves serving these meatballs over simple side dishes like rice, mashed potatoes, and pasta.

Prep Time10

Cook Time20

Total Time30

Course: Dinner Recipes

Cuisine: American

Servings: servings

Calories: 600kcal

Author: Samantha Erb

Ingredients

For the meatballs:

2 pounds ground beef
½ cup diced onion
1 large egg
2 tablespoons onion soup mix from a 1-ounce packet

For the gravy:

2 tablespoons butter plus 1 tablespoon more if using very lean beef
2 tablespoons all-purpose flour
2 cups beef broth low-sodium, if desired
1 tablespoons onion soup mix from a 1-ounce packet

Instructions

In a large bowl, combine the ground beef, onion, egg, and onion soup mix. Mix them all gently until they are just combined.
Form the mixture into meatballs about 1½ inches in diameter (roughly 40g each) and place them on a plate.
Heat a large skillet over medium heat. Add one tablespoon of butter if your beef is very lean, then cook the meatballs on all sides about 5-6 minutes total.
Drain any excess fat, then remove the meatballs from the skillet and set them aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Stir in the flour to make a roux. Cook the roux for 2–3 minutes, whisking constantly until it's bubbly and a medium golden-brown.
Gradually whisk in the beef broth, scraping up any browned bits from the pan. Add the tablespoon of onion soup mix and stir to combine. Simmer over low heat until the gravy thickens, about 3–4 minutes.
Return the meatballs to the skillet, spooning the gravy over them. Cover them and simmer for 5–7 minutes until the meatballs are cooked through (internal temp 165 degrees F).
Serve the meatballs and gravy over mashed potatoes, rice, or egg noodles.

Notes

Avoid overmixing the meatballs, or they will turn out tough.
Chilling the meatballs for 10 minutes after forming them keeps them together and helps them brown up nicely.
Cook in batches if necessary. Overcrowding the pan will make it difficult to achieve the desired browning.
Use a meat thermometer to check if the meatballs have reached a safe internal temperature of 165 degrees F.
Whisk in the broth gradually when making the roux for a smooth gravy without lumps.
Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition