Meatloaf Meatballs with Brown Gravy- tender meatballs are coated in a gravy flavored with onions and mushrooms. This is a great meal for when you are craving comfort food.
How To Serve
You can serve these meatballs over mashed potatoes (my favorite), white rice, or egg noodles. A side of green peas or Southern-Style Green Beans goes great with them.
What Type Of Ground Beef To Use
Don’t use ground beef that is too lean or the meatballs will be dry and lacking in flavor. Ground beef in the range of 85-90% lean is perfect. Ground chuck can be used but it has a lot of fat and the meatballs will produce lots of grease as they cook.
Recipe Tips
Don’t overwork the meatloaf mixture. Gently mix it with your hands until evenly combined. Overmixing can result in tough meatballs.
Make Ahead and Storage
This recipe makes a large batch of meatballs. The meatloaf mixture can be mixed a day in advance and even shaped into meatballs. Cover well with plastic wrap and refrigerate until you are ready to cook them. Leftovers reheat well and will keep in an airtight container in the refrigerator for 4 days. Leftovers can be frozen for 2 months.
More Meatball Recipes To Try
- Tex-Mex Meatballs
- BBQ Bacon Meatballs
- Chicken Parmesan Meatballs
- Polynesian Meatballs
- Jalapeno Popper Meatballs
Meatloaf Meatballs with Brown Gravy
Ingredients
Meatballs
- 1/2 cup Panko crumbs
- 1/3 cup milk
- 2 large eggs,, lightly beaten
- 1/3 cup ketchup
- 2/3 cup finely diced onion
- 2 tablespoons chopped fresh parsley
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 pounds ground sirloin or ground round
- 1 tablespoon olive oil
Gravy
- 3 tablespoons butter
- 2 (8-ounce) packages cremini mushrooms,, sliced
- 1/2 medium onion,, sliced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
Instructions
- Place panko crumbs in a large bowl. Pour milk over them. Stir to mix. Let sit 5 minutes.
- Add eggs, ketchup, onion, parsley, Worcestershire sauce, salt, pepper and garlic powder. Stir to mix.
- Add ground beef and gently work it in. Shape into meatballs about the size of a golf ball or a little smaller.
- Heat 1 tablespoon olive oil over medium-high heat in a large nonstick pan.Add meatballs and cook until browned on all sides. Remove meatballs from pan and set aside.
- Add butter to the grease in the pan and place over medium-high heat. When butter is melted, add mushrooms and onions. Cook until mushrooms are golden.
- Sprinkle flour over mushrooms and onions. Stir and cook for 1 minute.Gradually whisk in the beef broth. Add the Worcestershire sauce and pepper.
- Return meatballs to pan. Simmer gravy until meatballs are cooked through and gravy is thickened.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
