Meatballs And Gravy

By Amy Golden Jump to Recipe

Served over mashed potatoes, rice, or noodles, Meatballs And Gravy is the ultimate comfort food!

My son’s birthday is in February, when everyone is tired of winter and the evenings are still mostly dark. We are still hunkered down in the midst of the cold weather, and rely on comfort food for warm, satisfying meals. Now that he’s an older teen, he often requests meatballs and gravy for his birthday dinner. Served over homemade mashed potatoes, with a side of warm rolls and roasted asparagus, meatballs and gravy is a meal that sticks to your bones and warms you up all over.

While meatballs are most often associated with the Italian classic spaghetti and meatballs, they actually play a starring role in many other dishes and cuisines from around the world. You might be surprised to learn that you could eat your way across the globe just on variations of this beloved dish. From Persian koofteh to Chinese lion’s head soup to Danish frikadeller, these flavorful bites are staples in many cultures. One of the most popular versions is Swedish meatballs, which you can sample just by visiting your local IKEA store’s café.

You will love meatballs and gravy because of the meatballs’ tender texture and the silky gravy. It’s a family-friendly meal that can work for a Tuesday night dinner or a birthday celebration. Meatballs and gravy is a one-skillet meal that delivers when you need comfort food. Additionally, you can enjoy them any number of ways: by themselves, over mashed potatoes, egg noodles, mashed cauliflower, or cauliflower rice.

Meatball Technique

If you’re a novice to making meatballs from scratch, this tip is for you. When forming the meatballs, don’t overwork the meat mixture with your hands or squeeze too hard when forming the meatballs. The key is to use your hands to mix the meats, egg, and breadcrumbs just enough to get the individual ingredients blended (wear plastic gloves if raw meat grosses you out). No need to mix and mix. Then, when forming the meatballs themselves, just gently roll and pat into the ball shape. Don’t squeeze them too much or rush this part, and you will have tender, rave-worthy meatballs.

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1 large egg
• 2/3 cup seasoned breadcrumbs
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• 1/8 teaspoon black pepper
• 3 tablespoons olive oil
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 3 1/4 cups beef broth
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon onion powder
• 1/2 teaspoon dried sage
• Salt and pepper to taste (for gravy)
• Fresh parsley for garnish chopped

How To Make Meatballs And Gravy

Step 1: In a large bowl, combine ground beef, ground pork, egg, breadcrumbs, salt, garlic powder, Italian seasoning, and pepper. Mix until combined.

Step 2: Make 1 1/4-inch meatballs with the mixture.

Step 3: Heat olive oil in a large skillet over medium-high heat. Brown the meatballs for about 5 minutes, working in batches if needed. Set them aside once browned.

Step 4: In the same skillet, reduce heat to medium and add butter. Stir in flour and cook for a few minutes to thicken it. Gradually whisk in broth.

Step 5: Add Worcestershire sauce, onion powder, sage, salt, and pepper. Stir to combine.

Step 6: Return the meatballs to the skillet and allow the gravy to simmer for about 10-12 minutes or until the meatballs are cooked through.

Step 7: Adjust seasonings and remove from heat once the gravy is thick. Garnish with fresh parsley, and serve hot.

FAQs & Tips

How Do I Store Leftovers?

Store leftover meatballs and gravy in an airtight container in the fridge for up to 4 days. Let them cool completely before sealing to prevent condensation. For longer storage, freeze in a freezer-safe container or zip-top bag for up to 3 months. Thaw in the fridge overnight. When reheating, warm on the stovetop over low heat, adding a splash of broth or water to thin the gravy if needed. You can also microwave in short intervals, stirring occasionally, until heated through.

Can I Prep This Ahead?

Meatballs and gravy is an easy make-ahead dish. You can make the meatballs through Step 2, cover the meatballs with plastic wrap, and refrigerate for up to 24 hours. Finish preparing according to directions.

Tip: Brown In Batches

In Step 3, unless you have a really huge skillet and cook surface, you will most likely need to brown the meatballs in separate batches. Leave about 1/2 inch space between each meatball so they brown, not steam. The browning is essential to trap in the moisture; you’re not cooking them fully at this step.

Serving Suggestions

Serve meatballs and gravy over homemade Cream Cheese Mashed Potatoes for a super satisfying, hearty meal. This dish is also delicious served over cooked egg noodles or Mashed Cauliflower. For sides, consider a green vegetable like Roasted Brussels Sprouts or Parmesan Roasted Asparagus. If you prefer a salad to a cooked vegetable side, try this House Salad for a colorful crunch.

Meatballs And Gravy

Amy Golden

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 642 kcal

Ingredients

  

1x2x3x

• 1 pound ground beef
• 1 pound ground pork
• 1 large egg
• 2/3 cup seasoned breadcrumbs
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• 1/8 teaspoon black pepper
• 3 tablespoons olive oil
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 3 1/4 cups beef broth
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon onion powder
• 1/2 teaspoon dried sage
• Salt and pepper to taste for gravy
• Fresh parsley for garnish chopped

Instructions

 

• In a large bowl, combine ground beef, ground pork, egg, breadcrumbs, salt, garlic powder, Italian seasoning, and pepper. Mix until combined.
  
• Make 1 1/4-inch meatballs with the mixture.
  
• Heat olive oil in a large skillet over medium-high heat. Brown the meatballs for about 5 minutes, working in batches if needed. Set them aside once browned.
  
• In the same skillet, reduce heat to medium and add butter. Stir in flour and cook for a few minutes to thicken. Gradually whisk in broth.
  
• Add Worcestershire sauce, onion powder, sage, salt, and pepper. Stir to combine.
  
• Return the meatballs to the skillet and allow the gravy to simmer for about 10-12 minutes or until the meatballs are cooked through.
• Adjust seasonings and remove from heat once the gravy is thick. Garnish with fresh parsley, and serve hot.
  

Nutrition

Calories: 642kcalCarbohydrates: 15gProtein: 31gFat: 50gSaturated Fat: 20gSodium: 1181mgFiber: 1g

Keyword Meatballs and Gravy

Tried this recipe?Let us know how it was!