Big Batch Beef Meatballs & Gravy | Budget Dinner with Leftovers

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber while crushed crackers can be more economical.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and bouillon is a cost-effective substitute.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, and margarine is often cheaper.

Preheat oven to 375°F.

Spray a large pan (lasagna pan or Dutch oven) with cooking spray or grease it with olive oil.

Dump both packets of Angus beef meatballs into the pan, spreading them evenly.

Dice the medium onion, cutting it in half and then quartering it, and spread the slices over the meatballs.

Spread the sliced mushrooms over the meatballs and onions.

In a bowl, combine the two packets of brown gravy with 2 cups of beef broth, whisking until mixed.

Pour the gravy mixture evenly over the meatballs, onions, and mushrooms in the pan.

Cover the pan with foil and place it in the preheated oven for 45 minutes, removing the foil at the 35-minute mark to stir.

After 1 hour total, check for doneness; the mushrooms should be tender and the onion clear.

Return the pan to the oven for an additional 15 minutes to thicken the gravy.

Prepare egg noodles according to package instructions while the meatballs are baking, which will take about 30 minutes.

Serve the meatballs over the cooked egg noodles with carrots on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens