Meatballs and Gravy Over Mashed Potatoes

Meatballs and Gravy Over Mashed Potatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 to 4
Author CASA Veneracion


For the meatballs:

  • 400 grams ground beef (with at least 20% fat is recommended)
  • 1/3 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 2 tablespoons bread crumbs
  • 2 cups cooking oil

For the gravy:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 and 1/2 cups bone broth or chicken broth
  • 1 tablespoon steak sauce
  • salt to taste
  • pepper to taste

To assemble the dish:


  • Make the meatballs by mixing together all the ingredients except the cooking oil.
  • Form the ground meat mixture into two-inch balls.
  • Heat the oil in a wok or frying pan. Fry the meatballs over medium-high heat until nicely browned and cooked through, about seven minutes. Scoop out the meatballs, transfer to a bowl and keep hot.
  • Pour off the oil from the pan. DO NOT scrape off any browned bits sticking to the bottom; these will add flavor to the gravy.
  • Set the heat to medium-low. Melt the butter in the pan. Add the flour, all at once, and stir to make a roux. Cook the mixture, with occasional stirring, for seven to eight minutes to make a dark roux.
  • Pour the broth into the roux slowly; stirring as you pour. Stir in the steak sauce. Cook until thickened. Taste, add salt and pepper, as needed. Cook for another minute or two to remove any flour-y taste. If the gravy is too thick, add more broth a tablespoonful at a time. Adjust the seasonings if you add more broth.
  • To assemble the dish, spread the mashed potatoes on a serving plate. Arrange the meatballs on top of the mashed potatoes. Ladle the gravy over the meatballs and mashed potatoes. Sprinkle in grated Parmesan and chopped parsley.
  • Serve the meatballs and gravy over mashed potatoes at once.