Meatballs in Gravy
These beef meatballs contain no breadcrumbs and simmer in an easy brown gravy. Load them up on mashed potatoes for a seriously delicious entree.
Meatballs in Gravy over mashed potatoes… oh this one tops the list of ultimate comfort foods for me. This version is a little healthier than the more traditional version because we’re not using any breadcrumbs in the meatballs and we’re swapping out white flour for arrowroot flour.
You’ll likely also be surprised by the nutmeg and allspice. Oooo those spices do wonders for this dish! The flavor isn’t overpowering but it’s there and it’s delicious!
I recommend using a 12″ skillet so you can accommodate all the meatballs. You can of course use a 10″ or 11″ skillet if you prefer. Just brown your meatballs in two batches and then combine them at the end so they all simmer in the gravy together.
Need a yummy mashed potato recipe? You’ll love my Light & Creamy Mashed Potatoes. You can even enjoy them if you’re doing a round of Whole30! A great low carb alternative would be to serve these incredible meatballs over roasted veggies or a cauliflower mash.
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Meatballs in Gravy
- 2 1/2 tbsp olive or avocado oil
- 1/2 white or yellow onion, finely diced
- 1 tbsp garlic, minced
- 2 lbs lean ground beef, I use 93/7.
- 1 egg
- 1/2 cup fresh parsley, chopped
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 2 tbsp ghee
- 1 1/2 tbsp arrowroot flour
- 3 cups beef stock
- 1 tbsp coconut aminos
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground allspice
- In a large skillet saute your diced onions and garlic in 1 tablespoon of oil on medium heat. Cook until onion is translucent, approximately 3 minutes. Remove from heat.
- In a large bowl, combine ground beef, egg, parsley, salt, pepper, nutmeg, and allspice with the sauteed onion and garlic. Use your hands to thoroughly combine ingredients. Then roll into evenly sized meatballs about 1 1/2 inches in diameter. This will yield approximately 30 to 32 meatballs. (You can make larger meatballs if you prefer but they will require more time to cook through. If your meatballs are 2 inches in diameter you'll have around 20 to 22 meatballs.)
- Add remaining 1 1/2 tablespoons of oil to skillet. Add meatballs to skillet and brown all sides, flipping as needed. If using a 12" skillet you should be able to fit all the meatballs at one time. If using a smaller skillet, saute meatballs in batches. Remove meatballs from skillet and set aside once they're browned and almost cooked through.
- To make the gravy, add ghee (or another cooking fat) and arrowroot flour to skillet. Whisk together and let simmer until bubbly. (It may have a gel consistency and that's okay as it will thin out when we stir in other gravy ingredients.) Whisk in beef stock, coconut aminos, salt, pepper, and allspice. Increase heat to medium-high. Add meatballs back into skillet with the gravy. Simmer for 8 to 10 minutes or until meatballs are cooked through and gravy is a bit thicker. Serve over my Light & Creamy Mashed Potatoes, roasted veggies, or mashed cauliflower.