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Ground Beef Meatballs and Gravy

Lean ground beef meatballs simmered in a savory bone broth gravy finished with Greek yogurt, a high-protein dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Swedish-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb lean ground beef 90/10 or 93/7 recommended
  • 2 large eggs
  • 0.5 cup almond flour or oat flour almond flour for lower carb, oat flour for traditional texture
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • salt and black pepper to taste
  • 2 tbsp butter or avocado oil for the roux
  • 2 tbsp all-purpose flour or arrowroot powder for gluten-free
  • 2 cup beef bone broth regular beef broth works as a substitute
  • 1 tsp Dijon mustard
  • 0.5 cup Greek yogurt or light sour cream added off heat to prevent curdling

Equipment

  • Large skillet or Dutch oven
  • large mixing bowl
  • whisk
  • Meat thermometer

Method
 

  1. In a large bowl, combine ground beef, eggs, flour, Worcestershire sauce, garlic powder, onion powder, dried parsley, salt, and pepper. Mix with your hands until just combined. Do not overwork the meat.
  2. Roll the mixture into 20-24 meatballs, roughly golf ball size, rolling gently until they just hold their shape. For best results, refrigerate formed meatballs for 15 minutes before browning.
  3. Heat a large skillet over medium-high heat with a splash of oil. Brown meatballs in batches for 5-7 minutes total, turning to sear all sides. They do not need to be cooked through. Remove to a plate and set aside.
  4. In the same skillet with drippings, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until light golden and nutty smelling.
  5. Slowly pour in the bone broth while whisking constantly to prevent lumps. Stir in the Dijon mustard and bring to a gentle simmer. The gravy will begin to thicken within 2-3 minutes.
  6. Return meatballs to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 10-12 minutes until meatballs reach an internal temperature of 160°F.
  7. Remove the skillet from heat. Stir in the Greek yogurt or sour cream until fully incorporated and the gravy is smooth and creamy.
  8. Serve hot over egg noodles, mashed potatoes, mashed cauliflower, or your preferred base.

Notes

Storage: Store in an airtight container for up to 4 days. Add a splash of broth when reheating to loosen the gravy. Reheat on low heat on the stovetop or in 60-second microwave intervals. Freezing: Meatballs freeze well alone for up to 3 months. Make fresh gravy when serving from frozen. Substitutions: Ground turkey or venison can replace beef. Arrowroot powder replaces all-purpose flour for gluten-free. Heavy cream or half-and-half can replace Greek yogurt. Serving: Great over egg noodles, mashed potatoes, mashed cauliflower, zucchini noodles, or quinoa.