Meatballs and Gravy


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Quick and easy homemade meatballs are pan-fried with onions and smothered in a smooth and creamy gravy made with the pan drippings and seasoned with cracked pepper and chopped fresh thyme.



  • 1 1/2 lbs ground beef
  • 1/4 cup finely minced yellow onion
  • 2 cloves garlic minced
  • 1/2 cup Italian or plain breadcrumbs
  • 1 large egg
  • 2 teaspoons Worcestershire Sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil

Meatball Gravy

  • 1/4 cup butter
  • 1 medium yellow onion quartered and cut into half inch slices
  • 1/2 teaspoon garlic powder
  • 3 tablespoons all purpose flour
  • 2 cups low-sodium beef broth
  • salt and freshly ground black pepper to taste
  • chopped fresh thyme


  • Gently mix the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire Sauce, salt, and freshly ground black pepper in a large bowl. Using a 1 1/2 tablespoon scoop for equal proportioning, roll the meatballs and place them on a baking sheet covered with parchment paper. Place the baking sheet in the fridge and let the meatballs chill for 30 minutes
  • Heat 2 tablespoons olive oil in a skillet over medium to medium-high heat. Add the meatballs to the skillet and brown them. Work in batches and do not crowd the pan. Add more oil if needed. Remove the meatballs to a plate and cover to keep warm.
  • Add the butter to the same skillet over medium to medium-low heat. Add the onions and cook until they are soft and lightly browned on the edges, about 7-10 minutes. Sprinkle the onions with the garlic powder and flour. Cook for 2 minutes over medium-low heat while stirring constantly.
  • Slowly pour in the beef broth while stirring. Simmer for several minutes until thickened. Season with salt and freshly ground black pepper to taste. Add the browned meatballs back to the skillet and simmer for about 8-10 minutes. Sprinkle with chopped fresh thyme.


  • Use ground beef with a bit of fat in it. The fat is what gives it flavor and juiciness and makes the meatballs tender.
  • Mix the meat mixture with a gentle hand and only until it is combined. Overmixing will make the meatballs dense and dry.
  • Use a 1 1/2 tablespoon scoop for uniform size, but gently roll them using your hands. If the mixture sticks to your hands, lightly moisten them with water.
  • Pop the meatballs in the refrigerator or freezer for about 30 minutes to aid in keeping the meatballs round while they are browning.
  • It is best to gently shake the skillet to move the meatballs around while browning. This aids in keeping them rounder. It works better than turning them with a utensil.


Serving: 6g | Calories: 501kcal | Carbohydrates: 13g | Protein: 24g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 132mg | Sodium: 650mg | Potassium: 568mg | Fiber: 1g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 3mg


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