Meatballs with Gravy

Why You’ll Love This Recipe

This recipe delivers homemade comfort with simple pantry ingredients. The meatballs are flavorful and moist, while the gravy is smooth and deeply savory. It’s a versatile dish that works for weeknight dinners or special gatherings. Plus, it pairs beautifully with a variety of sides, making it easy to customize for your family’s preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1/2 pound ground pork (optional, for extra flavor)
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
Salt to taste
Black pepper to taste
2 tablespoons olive oil

For the gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
Salt to taste
Black pepper to taste

Directions

1. In a large bowl, combine breadcrumbs and milk. Let sit for 2–3 minutes to soften.
2. Add ground beef, ground pork (if using), egg, onion, garlic, Worcestershire sauce, parsley, salt, and pepper. Mix gently until just combined.
3. Shape the mixture into evenly sized meatballs.
4. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides until cooked through, about 8–10 minutes. Remove and set aside.
5. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
6. Gradually whisk in beef broth, stirring constantly to prevent lumps.
7. Add Worcestershire sauce, salt, and pepper. Simmer until the gravy thickens, about 3–5 minutes.
8. Return the meatballs to the skillet and spoon gravy over them. Simmer for another 5 minutes to allow flavors to meld.
9. Serve warm over mashed potatoes, rice, or noodles.

Servings and Timing

Servings: 4–6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Use ground turkey or chicken for a lighter version.
Add sautéed mushrooms to the gravy for extra depth of flavor.
Season the meatballs with Italian herbs for a different flavor profile.
Stir a splash of cream into the gravy for added richness.
Serve with lingonberry sauce for a Scandinavian-inspired twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of broth if the gravy thickens too much.
You can freeze cooked meatballs with gravy for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I bake the meatballs instead of frying them?

Yes, bake at 400°F (200°C) for about 18–20 minutes or until fully cooked.

How do I keep the meatballs tender?

Avoid overmixing the meat and include breadcrumbs soaked in milk to retain moisture.

Can I make the gravy ahead of time?

Yes, prepare the gravy and store it separately, then reheat and combine with meatballs before serving.

What if my gravy is too thick?

Add a little extra broth and whisk until you reach your desired consistency.

What if the gravy is too thin?

Simmer longer or mix a small amount of flour with water to create a slurry and stir it in.

Can I make this recipe gluten-free?

Yes, use gluten-free breadcrumbs and substitute flour with a gluten-free alternative.

What’s the best meat blend for meatballs?

A mix of beef and pork offers great flavor and moisture, but beef alone works well too.

How do I know when the meatballs are fully cooked?

They should reach an internal temperature of 160°F (71°C) for beef or 165°F (74°C) for poultry.

Can I prepare the meatballs in advance?

Yes, shape them and refrigerate for up to 24 hours before cooking.

What sides go best with Meatballs with Gravy?

Mashed potatoes, egg noodles, rice, or steamed vegetables are all excellent choices.

Conclusion

Meatballs with Gravy is a timeless comfort food dish that combines tender, flavorful meatballs with rich, savory gravy. Easy to prepare and wonderfully satisfying, this recipe is sure to become a dependable favorite for cozy family dinners and special occasions alike.

Meatballs with Gravy

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Meatballs with Gravy is a classic comfort food dish featuring tender, juicy meatballs simmered in a rich and savory brown gravy, perfect served over mashed potatoes, rice, or noodles.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 1 pound ground beef
• 1/2 pound ground pork (optional)
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried parsley
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 2 tablespoons olive oil
• For the gravy:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

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Instructions

1. In a large bowl, combine breadcrumbs and milk. Let sit for 2–3 minutes to soften.
2. Add ground beef, ground pork (if using), egg, onion, garlic, Worcestershire sauce, parsley, salt, and pepper. Mix gently until just combined.
3. Shape mixture into evenly sized meatballs.
4. Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides and cook through, about 8–10 minutes (internal temperature 160°F for beef). Remove and set aside.
5. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
6. Gradually whisk in beef broth, stirring constantly to prevent lumps.
7. Add Worcestershire sauce, salt, and pepper. Simmer 3–5 minutes until gravy thickens.
8. Return meatballs to the skillet and spoon gravy over them. Simmer for 5 minutes to blend flavors.
9. Serve warm over mashed potatoes, rice, or egg noodles.

Notes

• Do not overmix meat to keep meatballs tender.
• A beef and pork blend provides the best flavor and moisture.
• Add sautéed mushrooms to the gravy for extra depth.
• If gravy thickens too much, add additional broth.
• Freeze cooked meatballs with gravy for up to 2 months.
• For gluten-free, use gluten-free breadcrumbs and flour substitute.

Nutrition

• Serving Size: 4–5 meatballs with gravy
• Calories: 480 kcal
• Sugar: 3 g
• Sodium: 760 mg
• Fat: 32 g
• Saturated Fat: 12 g
• Unsaturated Fat: 17 g
• Trans Fat: 1 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 125 mg