Description
This classic Meatballs and Gravy recipe features juicy baked meatballs made from a delicious blend of ground beef and pork, simmered in a rich, savory homemade onion gravy. Perfect for a comforting family meal, these meatballs are tender and flavorful, coated in a thick, caramelized gravy that pairs beautifully with mashed potatoes or buttered noodles.
Ingredients
Scale
Meatballs
- 2/3 cup plain breadcrumbs
- 1/4 cup milk
- 2 pounds ground beef (OR 1 pound ground beef and 1 pound ground pork)
- 1/2 medium onion (grated)
- 2 large eggs
- 2 teaspoons Dijon mustard
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- Ground black pepper (to taste)
Gravy
- 3 tablespoons butter
- 1 large onion (very finely chopped, about 1 heaping cup)
- 3 packed tablespoons flour
- 3 cups low-sodium beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- 1 tablespoon cornstarch (optional, for thicker gravy)
Instructions
- Prep: Preheat your oven to 400°F (200°C) and line a sheet pan with baking parchment to prevent sticking and ensure easy cleanup.
- Make meatballs: In a large mixing bowl, combine the breadcrumbs and milk, letting them soak for 2 minutes. Add the ground meat, grated onion, eggs, Dijon mustard, sea salt, garlic powder, and black pepper. Mix gently just until combined to keep the meatballs tender. Shape the mixture into meatballs about 1-1/2 inches in diameter, aiming for approximately 26-28 meatballs.
- Bake meatballs: Arrange the meatballs on the prepared sheet pan and bake at 400°F for around 15 minutes, until they are browned and releasing their juices. They don’t need to be fully cooked yet, as they will finish cooking in the gravy.
- Sauté onion: While meatballs bake, heat a large skillet over medium heat. Add butter and let it melt, then add the finely chopped onion. Sauté for 6-8 minutes until the onions are soft, golden, and starting to caramelize for maximum flavor.
- Make gravy base: Stir in the flour with the onions and cook for 1-2 minutes, stirring constantly to form a smooth paste. Allow the flour to brown slightly but do not let it burn to develop a rich flavor for the gravy.
- Make gravy: Gradually pour in half of the beef broth, stirring continuously with a whisk to avoid lumps. Once smooth, add the remaining broth along with soy sauce, Worcestershire sauce, garlic powder, and salt and pepper to taste. Bring to a simmer and cook for 5-8 minutes until the gravy thickens and the flavor deepens.
- Finish: If desired, prepare a cornstarch slurry by mixing cornstarch with cold water, then stir it into the gravy for extra thickness. Add the baked meatballs and any juices from the baking sheet to the gravy. Simmer together for another 5-8 minutes until the meatballs are fully cooked and the gravy becomes rich and glossy. Serve hot immediately.
Notes
- Do not overmix the meatball mixture to keep them tender.
- Using a cornstarch slurry helps to achieve a thicker, more luscious gravy.
- These meatballs can be served over mashed potatoes, rice, or buttered noodles for a comforting meal.
- You can substitute pork entirely with beef or vice versa depending on preference.
- Leftover meatballs and gravy store well in the refrigerator for up to 3 days and freeze for up to 1 month.
