Meatball Gravy Recipe

Tender, well-seasoned meatballs baked until browned, then simmered in a rich onion, bell pepper, and celery gravy with pepperoncini for a little tang.

Prep Time 20 minutes

Cook Time 1 hour

Servings 4 People

Ingredients

Meatballs

* 1½ pounds ground beef
* 1 onion
* 1 bell pepper
* 2 celery stalks
* 1 garlic clove
* 1 egg beaten
* ¼ cup milk
* 2 tablespoons breadcrumbs
* 1 tablespoon Worcestershire sauce
* 1 tablespoon Creole seasoning
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1 teaspoon Knorr chicken bouillon powder
* ½ teaspoon cayenne pepper
* 1 teaspoon Italian seasoning
* ½ teaspoon salt

Gravy

* ⅓ cup vegetable oil
* ⅓ cup all-purpose flour
* 2 cups beef broth
* 4–5 pepperoncini peppers
* Additional seasoning as needed

Instructions

Heat the oven to 375°F.
Add the onion, bell pepper, celery, and garlic to a food processor. Blend until finely chopped. Divide the mixture in half.
Mix the milk and breadcrumbs in a small bowl. In a large bowl, combine the ground beef, beaten egg, breadcrumb mixture, half of the blended vegetables, Worcestershire sauce, Creole seasoning, onion powder, garlic powder, chicken bouillon powder, cayenne, Italian seasoning, and salt. Mix just until combined.
Roll the meat mixture into meatballs and place them on a baking sheet. Bake for 25 minutes.
Meanwhile, heat the vegetable oil in a pot over medium heat. Whisk in the flour and cook, stirring often, until the roux is medium brown.
Carefully add the remaining blended vegetables. Sauté for 5 minutes, stirring often.
Slowly stir in the beef broth until the gravy is smooth. Bring it to a simmer, taste, and adjust the seasoning as desired.
Add the baked meatballs and pepperoncini peppers. Cover and simmer on low for 30 minutes. Serve over rice or mashed potatoes.

Recipe Notes

Recipe notes: The vegetable mixture is divided evenly: half goes into the meatballs, and half goes into the gravy. Stir the roux often while it browns, and add the vegetables carefully to avoid splattering.