Meatballs and gravy is a stick-to-your-ribs, comforting meal. With homemade meatballs and a luscious onion gravy, this recipe will be sure to go on your weekly meal rotation.
Add the beaten eggs, panko breadcrumbs, ketchup, light brown sugar, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and paprika in a large bowl and stir to combine.
Place the ground beef in the bowl and mix it well together; I find using my hands makes this step easier.
Take about 1 and 1/2 tablespoons of the meat mixture, roll them into balls, and place them on a sheet tray. Place the sheet tray into the freezer for 10 minutes; this will allow them to firm up and not break apart.
In a dutch oven or large skillet with deep sides, add oil into the pot, about 1/4th inch up the side of the pan. Place the pot over medium heat. Once the oil is hot, fry the meatballs in batches on both sides until golden brown, about 2 and 1/2 minutes per side. We are not looking to cook the meatballs all the way; just brown the outside.
Place the browned meatballs on a plate and continue with the remaining meatballs.
Wipe out any excess grease from the pan, and leave any bits stuck to the bottom of the pan from the meatballs, this will add a ton of flavor to the gravy.
Add the butter to the pot and let it melt. Add the onions, salt, and pepper, stir to combine, and cook for about 10 minutes or until the onions are softened and slightly browned.
Add the garlic to the pan and stir it in until fragrant, about 30 seconds. Add the flour and stir everything together. Cook for 1 additional minute.
Very slowly stream in the beef stock while constantly whisking to avoid lumps. Stir in the Worcestershire sauce.
Place the meatballs back into the pot, and stir to coat in the gravy. Bring to a simmer, and simmer uncovered for 10 minutes, stirring occasionally or until the meatballs reach an internal temperature of 165°F and the gravy thickens. Be gentle when stirring not to break up the meatballs.
Taste the gravy and adjust the seasoning if necessary. Serve immediately with a garnish of fresh parsley if using.
Notes
This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
Tons of custom options, see my tips above on that.
Serve over noodles, rice, or potatoes.
This reheats and freezes well, see my tips above on how to store.
Use frozen meatballs in a pinch.
This can be finished in the oven, see my tips above on how to do that.