Description
This classic Meatballs and Brown Gravy recipe combines juicy, tender meatballs made from ground beef and pork, simmered in a rich, savory brown gravy. Perfectly browned in a skillet and cooked to perfection on the stovetop, this comforting dish is ideal served over mashed potatoes, rice, or egg noodles for a satisfying meal.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 2 tbsp olive oil (for frying)
Brown Gravy
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, finely chopped onion, minced garlic, salt, black pepper, and dried thyme. Mix gently until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Shape the Meatballs: Form the mixture into 1½-inch meatballs, ensuring they are uniform in size for even cooking.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches and cook, turning occasionally, until evenly browned on all sides, about 6 to 8 minutes. Remove the browned meatballs from the skillet and set aside.
- Make the Roux: In the same skillet, melt the unsalted butter. Whisk in the all-purpose flour to form a roux and cook for 2 to 3 minutes, stirring constantly, until the roux turns a golden color.
- Prepare the Gravy: Gradually whisk in the beef broth to the roux, then stir in Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer and cook until the gravy thickens, about 5 to 7 minutes. Season with additional salt and pepper to taste.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet with the gravy. Cover and simmer gently for 10 to 12 minutes, or until meatballs are cooked through and tender.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish if desired. Serve the meatballs and brown gravy hot over mashed potatoes, rice, or egg noodles for a hearty, comforting meal.
Notes
- For a lighter alternative, substitute ground turkey for the beef and pork.
- Adding a splash of cream to the gravy enhances richness and smoothness.
- Ensure not to overmix the meatball mixture to maintain tenderness.
- Meatballs can be made ahead and refrigerated before cooking.
