Meatballs & Gravy Skillet

Meatballs & Gravy Skillet

One of those meals to curl up on the couch with!
Lemon Blueberry Cake Reading Meatballs & Gravy Skillet 2 minutes Next Cream Potatoes

Meatballs & Gravy Skillet

• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 1/2 pounds ground chuck
• 1 small onion, minced
• 1/3 cup seasoned breadcrumbs
• 3 cloves garlic, minced
• 1 egg
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire
• 1 teaspoon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

• 1 yellow onion, sliced
• 2 tablespoons butter
• 1 cup chicken broth
• 1 cup beef broth
• 1 beef bouillon cube
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons Worcestershire
• 1 1/4 cup cold water
• 3 tablespoons cornstarch


Make meatballs: With the exception of the olive oil and butter, add all ingredients for meatballs to a stand mixer and mix well. Using a medium scoop, scoop onto cookie sheet. Refrigerate for 15 minutes (do not skip this step or they will fall apart). Heat olive oil and butter in large cast iron skillet. Brown meatballs for 2 minutes each side. I did this in 3 batches, removing the browned meatballs to a plate. After all are browned add 2 tablespoons of butter and sliced onions. Let caramelize for 15 minutes.

Make gravy: To onions, add broths, bouillon, seasonings, and Worcestershire. Stir well with wooden spoon. Combine cold water and cornstarch in small Tupperware container with a lid and shake well. Pour into skillet. Bring to medium boil. Add meatballs. Let gravy thicken about 10 minutes.

Serve over rice or mashed potatoes.

*This one is like hamburger steak in meatball form! My boys went gaga over this one.  I served it with mashed potatoes but I think next time we will try rice.  The leftovers heated up very well too.  Pro tip - when I make meatballs I usually double the ingredients and make 2 batches and freeze half of them for later.  When you are making meatballs it just makes sense! Adapted from The Cozy Cook.

What others are saying:

I made the Meatball and Gravy Skillet last night. It was wonderful and so easy to make. I served it over rice and with fresh broccoli from our garden . My husband said that recipe was a “keeper.”