Smothered Meatballs in Gravy (Print-Friendly Version)

Tender meatballs simmered in hearty brown gravy, perfect for pairing with mashed potatoes or rice.

# Ingredients You’ll Need:

→ For the Meatballs

01 - 1 1/2 pounds ground beef
02 - 1/2 cup plain breadcrumbs
03 - 1/3 cup whole milk
04 - 1 large egg
05 - 1/2 small onion, finely chopped
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon salt
09 - 1/2 teaspoon ground black pepper
10 - 2 tablespoons vegetable oil

→ For the Gravy

11 - 3 tablespoons unsalted butter
12 - 3 tablespoons all-purpose flour
13 - 2 cups beef broth
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon garlic powder
16 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, finely chopped onion, garlic powder, onion powder, salt, and black pepper. Mix thoroughly by hand until the mixture is cohesive.
02 - Form the mixture into uniform meatballs, approximately 1 1/2 inches in diameter, yielding 18 to 20 pieces.
03 - Heat vegetable oil in a large skillet over medium heat. Sear the meatballs in batches, browning all sides evenly. Transfer meatballs to a plate once browned; they do not need to be cooked through.
04 - In the same skillet, melt unsalted butter over medium heat. Add all-purpose flour and stir constantly for 1 to 2 minutes, creating a light golden roux.
05 - Gradually whisk in beef broth to the roux, ensuring a smooth consistency. Add onion powder, garlic powder, and season with salt and black pepper. Simmer for 3 to 5 minutes until slightly thickened.
06 - Return the browned meatballs to the skillet. Spoon the gravy over all the meatballs, reduce heat to low, and cover.
07 - Allow meatballs to simmer in the gravy for 20 to 25 minutes, stirring occasionally, until the meatballs are fully cooked and the sauce is rich and smooth.
08 - Serve the smothered meatballs and gravy hot over mashed potatoes, rice, or buttered egg noodles.

# Extra Suggestions:

01 - For tender meatballs, avoid overmixing the ground beef and gently shape the balls for best texture.

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