By Meatballs with Gravy is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Meatballs with Gravy captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Meatballs with Gravy becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Meatballs:
500 g (1 lb 2 oz) lean minced (ground) beef
½ brown onion, grated (or finely diced)
¾ cup (45 g) panko breadcrumbs
1 tsp freshly minced garlic
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 egg
1 tsp sea salt flakes
¼ tsp cracked black pepper
2 tbsp olive oil
For the Gravy:
2 tbsp unsalted butter
½ brown onion, finely diced
1 tsp freshly minced garlic
3 tbsp plain (all-purpose) flour
2 cups (500 ml) beef stock
1 tbsp Worcestershire sauce
1 tsp dried thyme (or 1 tsp fresh thyme leaves)
Sea salt flakes, to taste
¼ tsp cracked black pepper
For the Spinach and Peas:
1 tbsp olive oil
1 tsp freshly minced garlic
1 ⅔ cups (120 g) baby spinach
1 cup (155 g) frozen peas
½ tsp sea salt flakes
Cracked black pepper, to taste
Juice of ½ lemon
For Serving:
Freezer-friendly mashed potatoes
Thyme leaves (optional)
Cracked black pepper (optional)
PREPARATION STEPS
Make the Meatballs: In a large bowl, combine the minced beef, grated onion, panko breadcrumbs, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, egg, sea salt, and cracked black pepper. Mix until well combined. Shape into meatballs (about 1 inch in diameter).
Cook the Meatballs: In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
Prepare the Gravy: In the same skillet, melt the butter. Add the finely diced onion and minced garlic, cooking until softened. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the beef stock, Worcestershire sauce, thyme, sea salt, and cracked black pepper. Bring to a simmer and cook until thickened.
Combine: Return the meatballs to the skillet, coating them in the gravy. Simmer for about 10 minutes until cooked through.
Sauté the Spinach and Peas: In a separate pan, heat olive oil over medium heat. Add minced garlic, spinach, and frozen peas. Sauté until the spinach is wilted and peas are heated through. Season with sea salt, cracked black pepper, and lemon juice.
Serve: Serve the meatballs with gravy over freezer-friendly mashed potatoes, alongside the sautéed spinach and peas. Garnish with thyme leaves and cracked black pepper if desired.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
