Try these Meatballs and Gravy if you’re looking for the ultimate comfort food dinner! Homemade meatballs are smothered in the most delicious onion gravy – also known as Salisbury Steak Meatballs.
This particular recipe for meatballs and gravy results in tender, homemade meatballs smothered in the most delicious onion gravy – all made from scratch! Don’t worry though, it’s simple enough to make on a weeknight with just a few simple ingredients.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Ground beef: I used lean ground beef, because I don’t like too much grease in this meal. You could also do a mix of ground pork and beef for a different flavor, or even ground turkey for a leaner meal. If using ground turkey, add 1-2 extra tablespoons of breadcrumbs.
- Worcestershire sauce: If you don’t have this on hand, leave it out or use soy sauce instead.
- Seasoned salt: I like using this on weeknights so I have less individual spices to measure out. Feel free to use regular salt plus your favorite spices instead.
- Onion: I used medium white onions. Mine were each the size of a good handful. You could also do just one onion and add 8oz sliced mushrooms in place of the second onion.
Step by step photos
- Shape firm meatballs, or they’ll fall apart in the sauce.
- The meatballs are quite delicate; make sure to handle them carefully or you’ll end up with meat sauce! The reason I make them more delicate here is because they end up juicer this way. If you want them more sturdy, double the breadcrumbs. They will be little more dry though.
- If you prefer baking the meatballs, you may do so on an unlined baking sheet for 15 minutes at 410°F. The gravy will have less flavor, but the recipe is a little easier and quicker to do.
- The onions need a really good color and softness before you add the flour and broth, otherwise the gravy will lack in flavor.
- Simmer the gravy until thickened to your taste. If it’s too thick, gradually add more broth. If it’s too thin, whisk 1 tablespoon cornstarch into 1 tablespoon cold water. Gradually add this slurry to the simmering gravy and cook until thickened.
- Don’t heavily stir the meatballs once they’re in the gravy, they may fall apart. you just have to add them to the sauce, gently toss a little and let them simmer over medium-low heat until cooked through.
How to serve Meatballs and Gravy
You’ll definitely need something to mop up all the delicious gravy! We prefer mashed potatoes (I mostly make my Instant Pot Mashed Potatoes, but regular mashed potatoes work just as well) , but rice or noodles are delicious, too.
More meatball recipes
Meatballs and Gravy
For the meatballs
- 1 ½ pounds ground beef
- ½ cup breadcrumbs
- 1 large egg
- ½ cup very finely diced onion
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoning salt
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Black pepper
- oil for pan frying
For the gravy
- 2 tablespoons butter
- 1 onion halved and sliced
- 2 tablespoons flour
- 1 ½ cups beef broth or more as needed; I usually do 2 cups but we do prefer a thin gravy
- salt, pepper and Worcestershire sauce to taste
- Shape meatballs: Add all ingredients for the meatballs (EXCEPT for the oil) to a large bowl. Mix well, then shape into firm meatballs (I use about 2 teaspoons of mixture per meatball).
- Brown meatballs: Heat oil in a large skillet over medium-high heat, then brown the meatballs in batches on all sides. Be very careful when flipping them – slide a spatula underneath to keep them from breaking up. Set browned meatballs aside on a plate.
- Make the gravy: Lower heat to medium. Add butter to the skillet and melt, then add sliced onion and cook for 5-10 minutes, until very softened and golden brown. Stir in the flour, then stir in the beef broth until smooth.
- Simmer gravy: Simmer gravy until thickened, then carefully add the meatballs and finish simmering until meatballs are done in the middle. Serve over mashed potatoes.