Meatballs and Gravy Easiest Recipe Ever

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Meatballs and gravy pack a warming punch. Its handmade meatballs and rich onion gravy will make it a weekly staple.  


For the meatballs: – 2 large eggs well beaten – 1/2 cup panko breadcrumb – 2 tablespoons ketchup – 1 tablespoon light brown sugar packed – 1 tablespoon Worcestershire sauce – 1 tablespoon garlic powder – 1 tablespoon onion powder – 1/2 teaspoon kosher salt – 1/2 teaspoon black pepper – 1/2 teaspoon smoked paprika – 2 pounds lean ground beef – oil for frying For the gravy – 6 tablespoons unsalted butter – 1 medium sweet onion thinly sliced – 1/2 teaspoon kosher salt – 1/2 teaspoon black pepper – 4 cloves garlic minced – 6 tablespoons all-purpose flour – 4 cups beef stock – 2 teaspoons Worcestershire sauce – fresh chopped parsley for garnish, optional


Stir together the beaten eggs, panko breadcrumbs, ketchup, light brown sugar, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and paprika in a large bowl.  

Step 1

Mix the ground beef in the bowl–using my hands makes this simpler. Roll 1 and 1/2 tablespoons of meat mixture into balls and place on a sheet tray.  

Step 2

Put the sheet tray in the freezer for 10 minutes to firm up and prevent breaking. Oil should reach 1/4 inch up the edge of a dutch oven or large skillet with deep sides.  

Step 3

Heat the saucepan on medium. After heating the oil, cook the meatballs in batches for 2 1/2 minutes per side until golden brown. Brown the meatballs' outsides, not cook them.  

Step 4

Place browned meatballs on a platter and continue with the rest. Remove any extra grease from the pan and leave any meatball bits on the bottom to flavor the gravy.  

Step 5

Put butter in pot and melt. Add onions, salt, and pepper and simmer for 10 minutes until softened and starting to brown. Stir garlic into skillet for 30 seconds to aromatize.  

Step 6

Mix in flour. Continue cooking 1 minute. Pour beef stock gently while whisking to avoid lumps. Adding Worcestershire sauce. After returning to the stove, stir the meatballs into the gravy. 

Step 7

Stir regularly for 10 minutes uncovered until meatballs reach 165°F and gravy thickens. Mix slowly to avoid breaking meatballs. Check and season gravy. Decorate with fresh parsley and serve immediately.  

Step 8


-Calories: 446kcal -Carbohydrates: 23g -Protein: 40g -Fat: 21g -Saturated Fat: 11g -Polyunsaturated Fat: 1g -Monounsaturated Fat: 7g -Trans Fat: 1g -Cholesterol: 186mg -Sodium: 981mg -Potassium: 1028mg -Fiber: 1g -Sugar: 8g -Vitamin A: 554IU -Vitamin C: 4mg -Calcium: 79mg -Iron: 6mg

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