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Meatballs n Gravy

Meatballs and gravy is an amazing simple meal that is sure to satisfy those comfort food cravings. Juicy lamb meatballs bathed in a decadent and tasty onion gravy. This recipe is a great way to zhuzh up classic meatballs, giving you a new household favourite!

Now, I must admit I am not a huge fan of meatballs. They are a great budget friendly source of protein, but the thought of them is sometimes a bit bleh. So, I wanted to find a way to bring them to life in a flavourful dish. And thus, this amazing meatballs and gravy was born. I love a good bangers n mash, so there was definitely some influence here.

Key Ingredients

Meatballs

Lamb mince is my choice of meat. Typically beef would be the go-to, but lamb mince gives the meatballs that extra oomph. I also find lamb mince tends to be a bit juicier. In this recipe I sear the meatballs first to get some colour, but don’t cook them fully – this allows the fat to infuse into the gravy when baking.
Garlic adds an aromatic note to the meatballs. I grate the fresh cloves in so they blend in with the mince. Garlic adds a subtle layer of depth to the flavour, but definitely has an impact.
Breadcrumbs are a filler that plays a key role in preventing the meatballs from becoming dry. When the meatballs are cooking, the breadcrumbs absorb the fat from the mince and help to retain the moisture.
Eggs are the binding ingredient in this recipe. Without a binding ingredient such as eggs, the meatballs will not be able to hold their shape. Don’t worry though, you can’t taste the egg at all.
Sauces are also acting as a binding ingredient as well as contributing to the depth of flavour. Tomato sauce (ketchup) brings a slightly sweet and acidic taste, wholegrain mustard is a little vinegary, and worcestershire adds a nice smokiness. All of these sauces come together to bring a balance of flavours.

Gravy

Onion is sauteed until it’s nice and soft, with a slightly caramelised colour. By adding onions it creates a lovely base note for the gravy, with a mix of both sweet and savoury. They also bring a nice texture by being thinly sliced and sauteed.
Oxo adds an extra bit of oomph to the gravy. For this you can use either beef or lamb, I used beef as that’s what we had in the pantry. This is the seasoning for the gravy, adding that little extra somethin’. Gravy is a sauce that doesn’t need to be overly complicated.
Bisto is the standard gravy powder that makes the sauce what it is. It is the thickening agent that brings it all together. Bisto is actually more popular in the UK, not so much in New Zealand (where I am), but it is relatively accessible in the international sections. I prefer this to say a Maggi packet for this specific recipe, as I think it compliments the lamb better.
Soy sauce brings a nice slight saltiness to the gravy. Rather than adding simple standard salt, using soy sauce builds on the savoury flavour. Whilst also enhancing and complimenting the bisto and oxo.
Water is used to turn the gravy paste (all the other ingredients combined) into a luxurious thick sauce. At first it may seem like quite a lot of water, but do not worry as the gravy simmers the gravy will thicken.

How to make the meatballs and gravy

Create the meatball mixture.

Start by making the meatball mixture. Combine the lamb mince, eggs, garlic, breadcrumbs, worcestershire sauce, and tomato sauce. Season with salt as well if you’d like.

Sear the meatballs.

Using 2 spoons, or your hands, scoop the mince mixture and form the meatballs. In a medium heat dutch oven/oven safe pot pour in a glug of olive oil. Place the meatballs spread out in the pot. Leave for a few minutes on each side of the meatballs to start browning them. They do not need to fully cook.

Preparation for the gravy.

While the meatballs are searing, peel and thinly slice the onion. Remove the meatballs and set aside. Use just a splash of water to deglaze the pot with the frond from the meatballs.

Saute the onions and turn the oven on.

Add the slivered onions to the deglazed pot. Saute until they are nice and caramelised, roughly 10-15 minutes. Preheat your oven to 160℃.

Make the gravy.

Next step is to form the gravy. Add the bisto first and mix in with the onions, then the oxo and mix again. Pour in the soy sauce and it should all form a nice paste. Pour in the water, stir so that everything is dissolved. Let simmer until the gravy thickens.

Bake the meatballs and gravy.

Once the gravy is ready, place the meatballs back into the dutch oven/oven safe pot as well. Make sure they are submerged as much as possible. Place the meatballs n gravy into the oven for 20-25 minutes.

Serve the meatballs and gravy.

Remove the pot from the oven, give the gravy and meatballs a mix – some of the fat from the lamb mince will have dissolved into the gravy adding an extra delicious flavour. Serve over mashed potatoes, or your choice of carbs, and enjoy!

What to serve with the meatballs and gravy

As you will see I have served mine over mashed potatoes. I add butter, cream, parmesan, and salt to my potatoes. I find not only is it complementary to the gravy, it works well with the timing of the dish. Pop the potatoes on to boil while the meatballs and gravy is in the oven. You could also try it with rice, if you were wanting a healthier component. I was also going to serve mine with my parmesan roasted brussel sprouts, but decided to keep it simple for this time.

Storage

This is a great recipe to make with intentions for leftovers. It’s super easy to make in bulk and great for reheating another day. Either pop it in the microwave for a couple minutes, or back into an oven safe dish in the oven for 20 minutes. If you have leftovers, let the meatballs and gravy cool to a lukewarm temperature, then place in an airtight container. It should last in the fridge for up to 3 days.

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Alrighty, are you ready to make this cozy and comforting meatballs and gravy recipe? Come on, let’s get those ingredients… it’s simple and budget friendly. This is not a meal to miss out on, let’s get to cooking!