Meatballs in Beef Gravy

"For the best flavor I recommended to brown the meatballs in the skillet, the browned bits in the skillet will add flavor to the gravy, I have listed the yield for 4 please be aware that it is for four smaller size portions if you like lots of gravy then you may want to double the recipe ---prep time does not include preparing the meatballs --- serve with mashed potatoes"
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
Ready In:




  • Mix all meatball ingredients in a bowl using clean hands.
  • Shape into 1-inch balls.
  • Heat oil and butter in a skillet over medium-high heat (use a skillet with high sides to hold in the gravy and meatballs or use a saucepan) add in the meatballs in two batches and brown until almost cooked through turning frequently for even browning (about 10 minutes) remove to a plate.
  • You may drain some fat from the skillet but leave in about 3 tablespoons.
  • Add in onion and saute until softened (about 3-4 minutes) scraping any browned bits that have accumulated on the bottom of the skillet while cooking.
  • Add in mushrooms cook stirring until softened.
  • Add in flour and stir for 1 minute.
  • Slowly add in beef broth; bring to a boil stirring/whisking constantly until smooth, bubbly and thickened.
  • Add in Worcestershire sauce, ketchup and black pepper; bring back to a simmer stirring (if using add in the beef bouillon powder, start with 3 tablespoons ketchup you may add in more if desired).
  • Add in cooked meatballs and simmer uncovered for about 20-25 minutes over low heat, stirring frequently.
  • Season with salt to taste if desired.
  • At the end of cooking stir in 1/4 cup sour cream until combined and heated through (do not boil).

Questions & Replies

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  1. debcovert
    Could beef bone broth be used in this recipe?


  1. Andi Longmeadow Farm
    Kit.....enjoyed this immensely. This is the kinda day when you take off your boots, scratch your head, wonder how it got to be so late, and why, oh, why didn't I have anything rustled up for dinner? The pump heater went down in the "pump house" used to water the cows, and I was freezing, from a long day spent outside in the cold. This particular recipe came to play as a result of defrosting ground beef (or turkey for that matter) easily, all ingredients on hand, put together quickly, tasting on a big spoon as you go, and you can serve a delightful, wonderful warming taste that ever set site on your fork. I followed this exactly making no changes what-so-ever, except serving it on a bed of egg noodles. The gravy had a perfect thickness, not to soupy and not to thick, exactly right. You have a brilliant and very tasteful treat here Kitten, and I appreciate you making my day better because of it. Made for *123 Wonders* January 2009.
  2. icecreamqueen63
    Very good with egg noodles, however i initially tried it with mash potato and steamed veggies and didn't care for it that way. Stick with the egg noodles!!
  3. pdxbill
    Thought this was excellent. I used only 1TBS of Ketchup, Italian gluten free breadcrumbs, and a gluten free flour (about 2/3 called for). I added a little cooking sherry with the broth also. I did mix ground beef and pork and the flavor of the sauteed onions and mushrooms were extremely flavorful as a result. We will make this one again. I had to work on not eating too much of this dish. Thanks for the receipt Kit.
  4. vickyferland63
    This is not a traditional Swedish Meatball recipe, however we liked it okay. I may make it again with some provisions. I would leave out the mushrooms, cayenne pepper, ketchup, and parmesan cheese.
  5. alsgalny
    This was pretty good, although the gravy was a little thick. Next time I'll use less flour. My husband enjoyed it!


  1. ginnag234
    I brown the meat first, skim the oil and use the fond from the pan to make the gravy. Much better than a canned product.



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