Meatballs And Gravy Recipe
Make Meatballs And Gravy Recipe: brown juicy meatballs, simmer in rich brown gravy, and serve over mashed potatoes.
Ingredients
- 1 lb ground beef
- 1/2 cup bread crumbs
- 1/4 cup chopped onion
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 2 tbsp flour
- 2 cups beef broth
- Salt and pepper to taste
Instructions
Step 1: Combine and mix the meatball mixture
In a large mixing bowl, combine the ground beef with breadcrumbs, finely chopped onion, grated Parmesan, milk, the egg, minced garlic, salt, and black pepper. Use a wooden spoon or clean hands to fold everything together gently until the mixture is homogeneous but not overworked — you want a slightly tacky, springy texture that will hold together when shaped. Pay attention to the moist, granular contrast of breadcrumbs against the soft beef and the scattered flecks of onion and Parmesan throughout the mass.
Step 2: Shape into meatballs
Portion the seasoned mixture and roll it into uniform, roughly 1-inch diameter meatballs, placing them on a small parchment-lined tray or shallow plate. Keep the formed raw meatballs spaced so each retains its rounded, slightly rustic surface; you should see small seams and pockets of fat and cheese in the raw exterior. A matte grey ceramic bowl used for mixing sits nearby with a wooden spoon resting on its rim to show utensil persistence.
Step 3: Brown the meatballs
Arrange the meatballs in a heavy skillet and brown them evenly on all sides until the exterior is caramelized and the surface shows deep mahogany crusts; transfer the cooked meatballs back to the surface and set them aside in the same bowl or on a warm plate. The texture should read crispy at the edges but still plump and juicy inside, with browned crevices catching the light.
Step 4: Melt butter for the gravy
In the hot skillet, melt butter until foaming and nutty-smelling; this glossy melted butter forms the flavor base. Swirl the pan so the butter coats the bottom, preparing a smooth backdrop for the roux.
Step 5: Make a roux
Stir in the flour and cook it briefly, whisking until it becomes a sand-colored paste that smells toasty. The roux should be smooth, free of lumps, and slightly thickened in texture before any liquid is added.
Step 6: Whisk in beef broth
Gradually whisk in beef broth, pouring slowly and stirring constantly to create a silky, cohesive brown gravy. Continue until the sauce becomes glossy and thick enough to coat the back of a spoon, showing a velvety, ribboning texture.
Step 7: Season the gravy
Taste and adjust with salt and black pepper, balancing savory depth and a touch of bright seasoning; the gravy should be glossy, rich, and evenly seasoned, with small bubbles indicating a gentle simmer.
Step 8: Simmer meatballs in gravy
Return the browned meatballs to the gravy and let them simmer together for about five minutes, allowing the meatballs to finish cooking and the sauce to cling to their surfaces. The final in-pan texture should show the meatballs glazed in a thick, clingy brown gravy.
Step 9: Plate and serve
Spoon a mound of creamy, fluffy mashed potatoes onto a shallow matte grey ceramic serving bowl (the same vessel from earlier), nestle several gravy-coated meatballs on top, and ladle extra glossy gravy around them. Finish with delicate flecks of fresh chopped parsley for a bright color contrast and serve hot.
Notes
- Use 80/20 ground beef for juicy meatballs
- If mixture feels dry, add a tablespoon of milk at a time
- Brown meatballs in batches to avoid steaming
- Whisk gravy slowly to prevent lumps
- Freeze cooked meatballs in single layers with parchment