Recipes

Beef and Chicken Meatballs in Gravy Recipe (GF + kids favorite!)

recipe for meatballs and gravy

 

These meatballs are amazingly flavorful, tender and juicy, perfectly smothered in yummy gravy! This recipe uses coconut oil for sautéing, hence adding a generous amount of healthy saturated fats into the meatballs. Gravy is made with delicious chicken broth: I use homemade chicken broth, but store-bought broth, such as the Pacific brand, is also great! Chicken broth is super healthy, great for gut health and boosts the immune system. Also, I use gluten free breadcrumbs and flour in this recipe, but you can easily substitute for regular.

Better yet, these are kid-approved! At least by my kids, I mean if they ask for seconds, that’s definitely kid–approved, right? I love to make the meatballs bite-sized so they’re just perfect for little kids.


These are perfect for lunch or dinner and best served with mashed potatoes. I make these quite often because kids love them and will actually eat all that’s on their plate, so I’m sure these will win your family over too!

 

Serves 6                                                    *This post contains one Amazon Affiliate link.

 

Ingredients for meatballs:

 

1 lb ground chicken

1 lb ground beef

2 eggs

1 small onion, diced

1/3 cup gluten free breadcrumbs, or regular

¼ cup milk, warm

½ tsp Himalayan salt

¼ tsp black pepper

¼ tsp garlic powder

 

 

Ingredients for gravy:

 

4 tbsp unsalted butter

¼ cup gluten free flour, or regular

4 cups chicken broth

1 cup sour cream

½ tsp Mr. Dash salt-free seasoning

Salt & pepper to taste

1 tbsp dill, chopped

1 tsp + 1 tbsp coconut oil, preferable refined without aroma

 

Instructions:

 

  1. Melt 1 tsp coconut oil in a large skillet over medium-low heat and sauté half a diced onion for about 2-3 minutes or until translucent. Stir frequently to prevent browning.

2.  In a large bowl, combine 1 lb ground chicken and 1 lb ground beef, 2 eggs, cooked onion and 1/3 cup gluten free breadcrumbs soaked in ¼ warm milk. Season with 1/2 tsp salt, ¼ tsp pepper and ¼ tsp garlic powder, or to taste. Stir with a large spoon or clean hands until mixture is evenly combined. You can also use a standing mixer with a paddle attachment. Form your mixture into 1 inch meatballs.

 

3. Over medium heat, melt 1 tbsp coconut oil in the same skillet and add rolled meatballs in batches. Make sure not to overcrowd the meatballs or they’ll steam instead of brown. Sauté for about 3-4 minutes browning all sides. Add coconut oil as needed. Set aside on a plate.

 

4. Melt 4 tbsp unsalted butter in the same skillet. Add ¼ cup gluten free flour and whisk until slightly browned, 1-2 minutes. Add the broth, one cup at a time, whisking constantly.

5. Bring to a simmer and cook until thickened, about 6-8 minutes. Once thickened, slowly stir in 1 cup sour cream with a whisk. Season the gravy with salt and pepper, to taste, ¼  tsp Mr. Dash and 1 tbsp chopped dill.

6. Gently add the meatballs into the gravy. Cook until heated through, about 6-8 minutes.

This time I served these meatballs over mashed potatoes and sautéed chopped zucchini using avocado oil, sprinkled with salt, pepper and garlic powder to taste. Enjoy!

recipe for meatballs and gravy


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