Comforting weeknight dinners don’t get better than homemade meatballs and gravy! Juicy ground beef meatballs are pan-fried, then simmered in an easy beef gravy.
Combine the ground beef, egg, breadcrumbs, olive oil, parsley, salt, black pepper, paprika and Italian seasoning in a bowl. Mix everything with your hands until combined.
Roll out 15 meatballs, around 2 ounces each.
Add 3 tablespoons of butter into a large skillet over medium-high heat. Once melted, brown the meatballs on all sides. Once browned, remove from the skillet.
Add the onion and cook until translucent. Add the remaining butter, then the flour. Saute until the flour heats through, then add in the beef broth, heavy cream, mustard, and Worcestershire sauce.
Mix everything together and cook until the mixture starts boiling. Reduce the heat, return the meatballs to the pan, and cook for another 15 minutes, or until the meatballs are cooked through.
Notes
TO STORE. Once cool, store the leftovers in an airtight container in the refrigerator for 3 to 4 days.TO FREEZE. They also freeze well for up to 3 months. Let them thaw in the fridge overnight before reheating.TO REHEAT. You can reheat the meatballs and gravy in a skillet over medium heat until warmed through. To help loosen the gravy, add a splash of beef broth or water to the skillet.