The family will love this dish of meatballs and gravy since it’s warm and tasty! Meatballs are fried in rich, creamy sauce after browning in this dish. It takes very little time to prepare and is one of the nicest things about meatballs with gravy. It’s virtually game over once the meatballs are produced!
MEATBALLS INGREDIENTS
- 1 pound Ground Beef (we used ground round) don’t use anything too lean; we want some fat for flavor
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 1 Egg, slightly beaten
- ¼ cup Bread Crumbs, plain
- Canola Oil, for frying – enough to cover the bottom of a large, deep skillet with ¼ – ½ inch of oil (about 1½ cups)
GRAVY INGREDIENTS
- 3 tablespoons Butter
- 3 tablespoons Flour
- 2 cups Beef Broth
- ½ cup Half & Half
HOW TO MAKE THE MEATBALLS
- It’s better to use your hands to mix everything together evenly. Just jump in there, the meatball-forming process is going to become messy anyhow!
- Assemble the meat carefully. Just enough mixing is required to blend the components.
- Don’t handle the meatballs too much when rolling them out. Just enough work with them will form the ball.
- The ground beef should be put in a big basin. Add the bread crumbs, egg, salt, black pepper, onion powder, and garlic powder. Using your hands, thoroughly combine all the ingredients with the ground beef.
- Grind the meat until it resembles tiny golf ball-sized rounds.
- Yields around 20 meatballs.
BROWN THE MEATBALLS
To a large, deep pan, add enough oil (approximately 1½ cups) to cover the bottom by about ¼ to ½ inch. To ensure the meatballs don’t stick and rip, we used a non-stick skillet. Use a big, reliable skillet if you have one. Use non-stick if not.
Warm up the oil over medium-high heat. The meatballs should be carefully inserted into the heated oil. Fry them until they are brown all over, flipping them a number of times.
It will take the meatballs five to six minutes to brown. After the meatballs are browned, take the pan off of the burner. Transfer them to a dish or pan using a slotted spoon.
Place a sheet of aluminum foil over the plate loosely and/or put it in the oven or microwave. Keep the meatballs warm by keeping them away from drafts.
You should not be concerned that the meatballs are undercooked. In the gravy, they will finish cooking.
MAKE THE GRAVY
Do not wash or clean the skillet after draining all of the oil. Keep the chunks in the pan if there are any on the bottom. They’ll provide a wonderful taste to the gravy.
Add the butter to the skillet and place it over medium heat. Add the flour once the butter has melted and become frothy. Stirring constantly, cook the flour for two minutes.
Simmer the sauce after gradually adding the beef stock and stirring until well blended. Reduce the heat to medium-low and add the meatballs after the sauce has reached a simmer.
The meatballs should be cooked for 15 minutes with the skillet covered and sometimes stirred.
Simmering the gravy will cause it to thicken. This should take three to four minutes. Have patience; it will occur. Avoid turning up the heat!
Suppose my gravy is not becoming thicker?
Cover the pan and boil the gravy for a few minutes until the required consistency is achieved if it is not thickening. Remember that gravy gets thicker as it cools down, so don’t overdo it.
Additionally, the gravy concentrates as it decreases and simmers. Use caution when handling the salt. Taste everything before adding more.
WHAT IF MY GRAVY IS TOO THICK?
You may thin down your gravy by adding extra beef broth. That’s a simple repair! Gradually add a little amount of broth, stirring, until the gravy thickens to the right consistency and is well heated.
The final step in preparing these scrumptious and cozy meatballs with gravy is to incorporate the half and half and thoroughly mix.
To allow the flavors to meld and the food to heat through, reduce the heat to low, cover, and cook for an additional three to five minutes.
If necessary, add a little salt after tasting the gravy. For the record, we didn’t season our meatballs and sauce with more salt.
MORE RECIPES YOU MIGHT LIKE
- Easy Salisbury Steak with Mushroom Gravy
- Saucy Chicken Piccata Meatballs
- Turkey Meatballs
- Meatloaf Recipe
Meatballs and Gravy
Ingredients
To make the meatballs you will need
- 1 pound Ground Beef we used ground round don’t use anything too lean; we want some fat for flavor
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 1 Egg slightly beaten
- ¼ cup Bread Crumbs plain
- Canola Oil for frying – enough to cover the bottom of a large deep skillet with ¼ – ½ inch of oil (about 1½ cups)
To make the gravy you will need
- 3 tablespoons Butter
- 3 tablespoons Flour
- 2 cups Beef Broth
- ½ cup Half & Half
Instructions
Make the meatballs
- The ground beef should be put in a big basin. Add the bread crumbs, egg, salt, black pepper, onion powder, and garlic powder. Using your hands, thoroughly combine all the ingredients with the ground beef.
- Grind the meat until it resembles tiny golf ball-sized rounds. Yields around 20 meatballs.
Brown the meatballs
- To a large, deep pan, add enough oil (approximately 1½ cups) to cover the bottom by about ¼ to ½ inch.
- Warm up the oil over medium-high heat. The meatballs should be carefully inserted into the heated oil. Fry for approximately 5 to 6 minutes, flipping them a few times so they are browned on all sides.
- After turning off the heat, take out the meatballs from the skillet. Place them in a pan or dish. To maintain their warmth, wrap the platter loosely with aluminum foil and/or pop it into the oven or microwave.
Make the gravy
- Do not wash or clean the skillet after draining all of the oil. Keep the chunks in the pan if there are any on the bottom. The gravy will taste like them.
- Add the butter to the skillet and place it over medium heat. Add the flour once the butter has melted and become frothy. Stirring constantly, cook the flour for two minutes.
- Simmer the sauce after gradually adding the beef stock and stirring until well blended.
- Reduce the heat to medium-low and add the meatballs to the gravy.
- The meatballs should be cooked for 15 minutes with the skillet covered and sometimes stirred.
- Thoroughly stir in the Half & Half.
- To allow the flavors to mingle and heat through, reduce the heat to low, cover, and simmer for an additional three to five minutes.
- If necessary, add a little salt after tasting the gravy. For the record, we didn’t season our meatballs and sauce with more salt.
- Serve the meatballs and sauce on their own or over mashed potatoes or egg noodles.
Notes
Assemble the meat carefully. Just enough mixing is required to blend the components. Similarly, roll the meatballs, working with them just enough to shape them into a ball.
To ensure the meatballs don’t stick and rip, use a non-stick skillet. If the gravy is too thin, cover the pan and boil until the correct consistency is achieved, a few minutes at a time.
Should your gravy be excessively thick, gradually include additional beef stock, stirring continuously, until the gravy achieves the right consistency and is thoroughly heated.