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Meatballs - French Style (With Gravy)

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“I LOVE old cookbooks, this comes from the 1970's a cookbook "Ground Beef and and Fry Pan Cooking." A simple meal that is fast to make (even faster if you pre-make your meatballs in the morning). Recipe includes a simple creamy sauce. I tweaked the overall recipe for my families taste.”

Ingredients Nutrition


  1. In a bowl mix the first 8 ingredients and form into 25 - 30 meatballs (about the size of a walnut).
  2. In a large fry pan, heat the butter (the French cook mainly with butter - not oil and this really does make a BIG difference to the overall dish). Add the prepared meatballs (I try to make mine during the day so that dinner is on the table faster). Gently fry over a medium heat (don't burn your butter) for 10 - 15 minutes shaking your pan regularly to shift the meatballs to cook on all sides.
  3. Reduce heat to low (once meatballs are ALMOST cooked through) and add the remaining ingredients. Simmer and shake the pan often for 5 minutes (sauce will thicken). Serve with buttered rice or mashed potatoes.

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