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Delicious smothered meatballs in savory gravy served over mashed potatoes.

Smothered Meatballs

Tender meatballs in a rich and savory gravy simmered together for ultimate comfort.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground beef (or a mix of beef and pork) Use 80 or 85 percent lean for juiciness.
  • 1/2 cup Breadcrumbs Can substitute with crushed crackers.
  • 1 large Egg Acts as a binder; mayo can be used in a pinch.
  • 1/2 cup Minced onion Grated for extra tenderness.
  • 2 cloves Garlic (minced) Adds depth of flavor.
  • 1 tsp Salt Adjust to taste.
  • 1/2 tsp Pepper Adjust to taste.
  • 1 tbsp Milk Splash for moisture.
For the Gravy
  • 2 tbsp Butter For the roux.
  • 2 tbsp Flour Thickens the gravy.
  • 2 cups Beef broth Chicken broth can be used if necessary.
  • 1 tbsp Worcestershire sauce Optional for extra flavor.

Method
 

Preparation
  1. In a big bowl, combine ground meat, breadcrumbs, egg, minced onion, garlic, salt, pepper, and splash of milk. Mix until well combined.
  2. Roll the mixture into balls about 1 to 1.5 inches in size.
Cooking
  1. Sear the meatballs in a hot skillet with a little oil until they have a nice crust. They don't need to be cooked through yet.
  2. Remove the meatballs to a plate. In the same pan, add butter and flour, stirring until it looks like a paste.
  3. Slowly whisk in the beef broth and Worcestershire sauce. Let it simmer until the gravy thickens.
  4. Add the meatballs back into the gravy, cover, and simmer gently until cooked through, about 10 to 15 minutes.

Notes

Do not overmix the meat, use a scoop for consistent sizes, and brown the meatballs for flavor. If gravy is too thin, simmer uncovered; if too thick, add broth or water. Letting the dish sit enhances the flavors.