Meatballs in brown gravy is one of the most delicious ways to prepare meatballs. The meatballs are very similar to Salisbury steak and get a lot of flavor from ingredients such as parmesan cheese and garlic and herb breadcrumbs. The garlic and herb breadcrumbs really help to add a delicious flavor to these meatballs and I prefer it over using Italian breadcrumbs. The gravy is easy to make and chances are you already have a lot of ingredients on hand to make it already. These meatballs are great served over mashed potatoes or if you are looking for a healthier alternative, mashed cauliflower. We have been eating mashed cauliflower a lot in our house recently and we were skeptical at first but we have come to find out that it is a perfect substitute for mashed potatoes, maybe even better!
Meatballs in Brown Gravy
- 1 ½ pounds ground beef
- 1/3 cup garlic and herb breadcrumbs
- 1/3 cup milk
- ¼ cup parsley
- ¼ cup grated parmesan cheese
- Salt and pepper to taste
- 2 tablespoons butter
- 10 ounces beef broth
- ½ cup water
- 1 tablespoon flour
- 2 tablespoons ketchup
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- In a large bowl combine all of the meatball ingredients until well combined. Roll the meat mixture into medium-sized meatballs using your hands.
- Melt butter in a deep skillet over medium heat. Brown the meatballs in batches, adding more butter as needed until browned on all sides.
- Meanwhile, prepare the gravy by whisking together beef broth, water, flour, ketchup, Dijon mustard, garlic powder, and Worcestershire sauce in a bowl.
- Pour the sauce over the meatballs in the pan. Bring to a boil. Reduce heat and simmer for 20-30 minutes, covered, until the meatballs are fully cooked (the internal temperature has reached 160 degrees F.). Served over mashed potatoes.