I enjoy hearty old fashioned meals like this yummy meatballs & gravy. When I was a child, I often watched gramma cook meatballs or plain ground beef in her enamel frying pan, add flour and beef stock, dill and cook until thickened. Then it was served over mashed potatoes and vegetables from the garden like peas and carrots. And of course homemade bread accompanied every meal. It was simple, yet hearty. It kept you full until the next meal. And I always saved some bread to sop up the gravy.
Whenever I make old fashioned meals like this, I always am reminded of my gramma and what a wonderful cook she was. My family enjoys meals like this as much as I do!
Let’s get started!
Saute onion in a splash of oil, water, salt and pepper, until translucent.
Add precooked meatballs. I often make meatballs, cook them in the oven and then freeze them so I have them on hand for quick meals like this. I didn’t have any homemade meatballs but I did have these precooked ones I bought from the store a while ago that needed to get used up, so that’s what I’m using today.
Once meatballs have lightly browned, add flour.
Cook until flour has cooked and meatballs are browned and slightly thickened.
Next, add beef broth or stock. I pour a little add a time while I stir, until slightly thickened, so I do not add too much. If too much broth is added, that’s ok because the gravy can still be thickened with a flour or cornstarch slurry.
Add cream and dill. Stir well. Keep cooking, about 5 to 10 minutes.
Looks and smells divine!
These meatballs are one of my favorite meals!
Serve with mashed potatoes and your favorite vegetables. Today, we’re having peas and carrots along with fresh bread because bread always helps to stretch a meal!!
Yum!
Meatballs & Gravy
1 small onion, diced
Meatballs — as many as you need to feed your family. I typically use 1-1/2 pounds ground beef for one meal.
Salt and pepper to taste
2 tbsp flour
2 cups beef broth or stock
1 cup water
1/2 cup cream
1 tbsp fresh chopped dill or 1/2 tsp dried dill
In a large skillet, saute onion in a splash of oil, water, salt and pepper, until translucent. Add cooked meatballs. Once meatballs have lightly browned and reheated, add flour. Cook until flour has cooked and meatballs are browned and slightly thickened. Add beef broth or stock. Cook until thickened. If gravy is too thin, mix 1 tsp cornstarch in a couple tablespoons of water and add to skillet. Add cream and dill. Stir well. Keep cooking, about 5 to 10 minutes. Serve with mashed potatoes and vegetables of your choice.
enjoy from Our City Homestead to yours