Meatballs and potatoes are the perfect meal for a family dinner. Golden-brown, juicy meatballs lying on a nest of creamy mashed potatoes covered with a hearty, tangy gravy are the ultimate comfort food! ❤️
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This particular recipe might take some time for you to make. You've got to mix, roll, brown, make the gravy... Hungry yet? 😉 The best thing about this recipe is that it can feed a lot of people at once (like my amazing beef tacos!). Or, you can make a batch and freeze half of it for the next time!
How to Make Meatballs and Gravy
Very simple, just follow a few steps and the meatballs are ready!
- Mix all the meatball ingredients with your hands.
- Roll the meatballs from the meatball mixture and brown them in a skillet on medium-high heat with a bit of olive oil until golden brown.
- In the same skillet, melt butter, stir in the flour, and cook for 2 minutes. Add the beef broth, Worcestershire sauce, onion powder, garlic powder, and salt. Whisk until smooth.
- Add the meatballs to the gravy and simmer for 10 more minutes until the meatballs are ready.
Voila!
Cooking Tips
I have some tips for you that will slightly improve the cooking process. Following these tips will soon make the meatballs your go-to dish!
- Mix the meatball ingredients with your hands until they are combined. Overmixing can make the meatballs tough instead of juicy and fluffy.
- The type of meat can greatly affect the flavor of your meatballs. For the best flavor, choose a mix of ground beef and ground pork. The beef provides a strong flavor and the pork keeps the meatballs moist.
- If the time allows, put the meatballs in the fridge for 15 minutes before browning. This way they will better keep the shape when cooked.
- Do not overcrowd the pan and make sure they are not touching. Meatballs want their privacy when it comes to creating that amazing brown crisp.
- After browning, do not clean the skillet. The remaining brown parts and grease are the secret to a delicious gravy!
- Meatballs are a great source of protein. Depending on the meat used, it provides different amounts of fat. You can adapt the recipe to meet your dietary needs, such as using lean meats for lower fat content or substituting meat with lentils or chickpeas for a vegetarian version.
What to Serve with Meatballs?
This particular recipe calls for creamy, fluffy mashed potatoes that provide a perfect base for soaking up a rich gravy. Yum!
Storing
Depending on your needs, you can store the meatballs in the fridge or in the freezer.
Refrigerating Cooked Meatballs
Allow the meatballs to cool down to room temperature before storing, for around 30 minutes. To prevent the meatballs from drying out in the fridge, use the airtight containers. Store the meatballs in the fridge for up to 3 days.
Freezing Cooked or Uncooked Meatballs
If cooked, let the meatballs cool down completely. Spread either cooked or uncooked meatballs on a baking sheet, and freeze for an hour. This will prevent the meatballs from sticking together. Then, transfer them to an airtight container and keep them in the freezer for up to 3 months.
Related Recipes
Comforting Meatballs and Potatoes
- Prep Time: 12 minutes
- Cook Time: 35 minutes
- Total Time: 47 minutes
- Yield: 4 1x
- Category: Dinner, Lunch
- Cuisine: American
Ingredients
For the Meatballs
- 500 g (1 lbs) Ground beef (you can use a mix of beef and pork for more traditional flavor)
- 3 tbsp Breadcrumbs (Italian seasoned are the best option, but you can use plain ones too)
- 1 Small onion (finely chopped)
- Fresh parsley (finely chopped)
- 1 Large egg
- ½ tsp Worcestershire sauce
- 2 tbsp Olive oil (for browning)
- ½ tsp Salt
- Black Pepper (to taste)
- tsp Yellow Mustard (optional)
For the Gravy
- 2 tbsp Unsalted Butter
- 2 heaped tablespoon Flour
- 1 ½ cup Broth (beef or chicken)
- ½ tbsp Worcestershire sauce
- ½ tsp Garlic powder
- ½ tsp Onion powder
- pinch Salt
Instructions
- In a bowl, mix the ground beef, breadcrumbs, finely chopped onion and parsley, egg, Worcestershire sauce, salt, and pepper using your hands until well combined.
Optionally, you can also add a heaped teaspoon of yellow mustard, if you like the taste.
- Using your hands, form the mixture into small, round meatballs. You should have around 15-20 meatballs. Try to divide the mixture into 4 equal parts and make 4-5 meatballs out of each part.
- Melt some butter in a skillet or Dutch oven over medium heat. Add the meatballs and cook until all sides are brown and the meatballs are cooked through. Do not overcrowd the skillet, better go in batches of 5-7 meatballs at once. Remove the meatballs and set aside.
- In the same skillet (do not wash, but remove excessive oil), turn the heat to medium-low and add butter. After it melts, stir in the flour to form a paste, cooking for 2 minutes. Gradually whisk in the beef broth and make sure the flour dissolves to prevent lumps. Add the Worcestershire sauce, onion powder, and garlic powder. Season with salt and pepper, and bring to a simmer.
Return the meatballs to the skillet with the gravy. Simmer on low heat for another 10-12 minutes until the meatballs are cooked through. - Serve the meatballs over mashed potatoes. Garnish with parsley.
Nutrition
- Calories: 565
- Sugar: 2.7
- Sodium: 700.7
- Fat: 18.9
- Saturated Fat: 7.1
- Carbohydrates: 59.2
- Protein: 37.5
- Cholesterol: 136.8
Natalia says
Would love to hear your thoughts!