Meatballs in Brown Gravy

Pretty much traditional cocktail meatballs, and they were awesome.  The recipe I was using pointed us to the slow cooker, but we ended up using the dutch oven and that worked out fine.  Definitely about to be a party staple.

For the gravy:

  • 2 tablespoons unsalted butter (or SmartBalance)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium beef broth
  • 1 beef boullion cube
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • splash of cream
  • 2 tablespoons chopped fresh parsley

For the meatballs:

  • 1 cup panko breadcrumbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • pinch nutmeg
  • Kosher salt and freshly ground white pepper
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 2lb meatball mix (or 1 lb ground beef and 1 lb ground pork…and you can easily upsize this for a crowd, which is what I did)
  • 1 large egg, beaten

Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth, bullion cube and Worcestershire sauce and bring to a simmer. Add the cream. Season with salt and black pepper. Transfer to the slow cooker or dutch oven on low heat.

Place all the ingredients in a large bowl and mix until combined. Start rolling the meatballs, size them according to taste.

Heat a large non-stick skillet with 1 tablespoon of oil over medium high heat. Brown the meatballs on each side. Remove and add to gravy.

Cook on low for 4-5 hours in a slow cooker, or at 325 in an oven for about 3-4 hours.



  1. Pingback: Brown Gravy for Meatballs | Missy's Recipes

  2. Check out Missy’s blog for some of the adjustments she had to make – if you are going to use a dutch oven for this, keep an eye on them. Our cooking times/ovens/pots were clearly drastically different. I think it would be much more forgiving in a slow cooker (which was the original recipe, but not an option for either of us on the day we cooked).

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