---
title: Gravy-Smothered Meatballs
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/gravy-smothered-meatballs-5eb08242702289132e355a82
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: easy
allergens:
  - Wheat
tags:
  - Carb Smart
  - Calorie Smart
  - Sodium Smart
rating: 4.5
rating_count: 9400
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Meatballs and gravy were delicious, with the gravy receiving particular praise. Some found the meat flavor underwhelming."
  - theme: Ease of prep
    text: "Quick and easy to prepare, making it a convenient choice for repeat cooking."
nutrition:
  calories: 430
  protein: 29
  fat: 23
  saturated fat: 9
  carbohydrates: 25
  sugar: 7
  fiber: 3
  cholesterol: 95
  sodium: 510
  trans fat: 1.5
  potassium: 280
  calcium: 50
  iron: 4.4
image: "https://images.recipes.furrysalamander.com/Meatball%20Recipes/Beef/gravy-smothered-meatballs.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice @potatoes{12%oz} into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Finely chop @chives{¼%oz}. Halve, peel, and thinly slice @onion{1}; mince a few slices until you have 2 TBSP (4 TBSP for 4). Trim @green beans{6%oz}, if necessary.

Place @potatoes{12%oz} in a #medium pot{} with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, ~{20%minutes}. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with @sour cream{4%tbsp} and @butter{1%tbsp} (2 tbsp for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives, @salt{1%tsp}, and @black pepper{1%tsp}. Keep covered off heat.

While potatoes cook, in a #medium bowl{}, combine @ground beef{10%oz}, @panko breadcrumbs{¼%cup}, minced onion, @water{1%tbsp} (2 tbsp for 4 servings), half the @fry seasoning{1%tbsp} (you'll use the rest later), salt (we used ½ tsp kosher salt; use 1 tsp for 4), and a pinch of black pepper. Form into 10-12 (20-24 for 4 servings) 1½-inch meatballs.

Place meatballs lightly oiled on one side of a #baking sheet{}. On the other side, toss @green beans{6%oz} with a drizzle of @olive oil{}, salt, and black pepper. Roast on top rack until meatballs are cooked through and green beans are tender, about ~{16%minutes}. (For 4 servings, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.)

Meanwhile, melt @butter{1%tbsp} (2 tbsp butter for 4 servings) in a #large pan{} over medium-high heat. Add the sliced onion and cook, stirring, until softened, ~{9%minutes}. Add a drizzle of olive oil, half the @flour{1%tbsp} (all the flour for 4 servings), and the remaining fry seasoning; cook, stirring, until lightly toasted and fragrant, ~{2%minutes}. Whisk in ¾ cup @water{¾%cup} (1½ cups water for 4 servings) and @beef stock concentrate{1%unit}. Cook and whisk until gravy has thickened, ~{4%minutes}. Reduce heat to low and stir in another 1 tbsp butter.

Season gravy sauce with salt and black pepper. Add the meatballs and stir to coat in the gravy. (TIP: If gravy is too thick, add a splash of water.) Turn heat off. Divide potatoes between plates; top with a generous helping of gravy and meatballs. Add small green beans to the side and garnish with remaining chives.