Meatballs and Gravy
These tender, homemade meatballs and gravy are simmered in a rich, onion-based gravy made from scratch — the perfect cozy meal served over mashed potatoes. Simple ingredients, deep flavor, and pure comfort in every bite.
Ingredients
- 2 pounds ground beef
- 2/3 cups bread crumbs (see note 1)
- 2 eggs
- 3/4 cups parmesan cheese, freshly grated
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp salt, divided
- 1 yellow onion, thinly sliced
- 6 tbs butter
- 6 tbs all-purpose flour
- 6 cups bone broth (see note 2)
- 1 tsp worshtershire sauce
Instructions
- Prepare the meatballs: In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, onion powder, garlic powder, and 1 teaspoon of salt. Mix just until combined — don’t overwork the meat or the texture will be dense.
- Shape and broil: Using a cookie scoop or your hands, roll the mixture into evenly sized meatballs and place them on a parchment-lined baking sheet. Broil on high for about 8 minutes, turning halfway through, until lightly browned on all sides.
- Sauté onion: In a large Dutch oven or deep skillet, melt butter over medium heat. Add thinly sliced onions and sauté until they begin to soften and turn golden.
- Build the gravy base: Sprinkle flour over the onions and stir until they are evenly coated. Slowly pour in the bone broth, stirring constantly to prevent lumps. Then, add the Worcestershire sauce and 1 teaspoon of salt to taste. Bring to a gentle boil, then reduce the heat to low.
- Combine and simmer: Add the broiled meatballs to the gravy, cover, and let simmer for about 10–15 minutes, until the meatballs are cooked through and the gravy thickens.
- Serve: Serve the meatballs and gravy warm over creamy mashed potatoes (or egg noodles) and enjoy that cozy, home-style comfort!
Notes
- I recommend using our sourdough breadcrumbs for optimal flavor and nutrition, but you can also use conventional breadcrumbs or oats for meatballs without breadcrumbs.
- Check out our recipe for homemade bone broth!