Meatballs and gravy combines tender baked beef meatballs with rich, savory brown gravy. Serve over mashed potatoes, egg noodles or rice for an easy family dinner!
You’ll also love these other meatball recipes, including French onion meatballs and Swedish meatballs!
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Key Takeaways: Meatballs and Gravy
- Homemade from start to finish. The tender beef meatballs and savory brown gravy are both made from scratch with simple everyday ingredients.
- Easy oven method. Baking the meatballs keeps cooking hands-off and allows you to prepare the gravy while they are in the oven.
- Classic comfort food. Spoon the meatballs and plenty of gravy over mashed potatoes, egg noodles or rice for a hearty family dinner.
- Easy to customize. Use all ground beef or a combination of beef and pork for even juicier meatballs.
Why I Love This Recipe
Give me a plate of meatballs and gravy over creamy mashed potatoes anytime I need some comfort food. This cozy dinner tastes special without requiring complicated ingredients or a lot of hands-on work.
I start with my favorite homemade meatballs, seasoned with Parmesan, onion and garlic, then pair them with a savory beef gravy. Serve them with creamy mashed potatoes to soak up every drop and sautéed green beans for a complete meal.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Ground beef: Lean ground beef works well and still creates juicy, flavorful meatballs. You can also use half ground beef and half ground pork for extra tenderness.
- Egg and breadcrumbs: The egg helps bind the meatball mixture so the meatballs hold their shape while baking while the breadcrumbs absorb moisture and keep the meatballs soft instead of dense.
- Parmesan, onion, and garlic: Parmesan adds a little salty, savory flavor to the meatball mixture. Garlic powder and onion powder can be substituted in a pinch.
- Butter and flour: These cook together to form the roux that thickens the gravy.
- Beef broth and Worcestershire sauce: Broth forms the savory base of the gravy. Use your favorite broth, since the flavor really comes through. The Worcestershire adds depth and a rich umami flavor.
- Seasonings: Garlic powder, onion powder, salt, and pepper keep the gravy simple but flavorful.
How to Make Meatballs and Gravy
Step 1: Combine the meatball ingredients in a large bowl. Mix just until combined, adding a little water if needed to keep the mixture moist.
Step 2: Shape into 1½-inch balls and bake in a preheated 400°F oven for 17-20 minutes, turning halfway, until they are no longer pink in the center and reach an internal temperature of 160°F.
Step 3: Melt the butter in a skillet over medium heat. Whisk in the flour and cook for about 3 minutes, until caramel-colored. Stir in the Worcestershire sauce, then slowly whisk in the beef broth until smooth. Season with garlic powder, onion powder, salt, and pepper.
Step 4: Add the cooked meatballs to the sauce and simmer for a minute. Serve over mashed potatoes or egg noodles and garnish with fresh parsley. Enjoy!
Recipe Tips
- Use a cookie scoop. A medium cookie scoop makes it easy to portion evenly sized meatballs, so they cook at the same rate.
- Cook the roux long enough. Let the butter and flour cook for about 3 minutes, until the mixture turns caramel-colored. This deepens the gravy’s flavor and cooks out the raw flour taste!
- Add broth gradually. This helps prevent lumps and creates a silky-smooth gravy.
- Adjust the consistency. If the gravy is too thick, add a splash more beef broth. If it’s too thin, simmer a little longer to reduce.
Variations
- Beef and pork: Use ½ pound ground beef and ½ pound ground pork for extra juicy, flavorful meatballs.
- Ground turkey: For a lighter option, try the gravy with turkey meatballs.
- Ground chicken: These easy chicken meatballs also pair well. Use chicken broth instead of beef broth in the gavry.
- Add mushrooms: Sauté sliced mushrooms in the skillet before making the roux for a mushroom gravy.
- Creamier gravy: Stir a splash of heavy cream into the finished gravy for a richer sauce.
Meatballs and Gravy FAQs
Yes! Heat 2 tablespoons of oil in a skillet over medium-high heat and cook the meatballs for 7 to 10 minutes, turning occasionally, until browned on all sides and cooked through. Remove them from the skillet before making the gravy, then add them back in when the gravy is finished.
The roux is ready when it looks smooth and bubbly, turns a light golden-brown color and smells slightly nutty instead of like raw flour. Whisk it constantly for about 2 to 3 minutes so it cooks evenly without burning.
Serve meatballs and gravy over creamy mashed potatoes, homemade egg noodles or fluffy white rice. Each one soaks up the savory gravy and turns the meatballs into a hearty meal.
For the best texture, freeze the cooked meatballs on their own, without the gravy. The gravy can change consistency after freezing and reheating, so it’s best made fresh when you’re ready to serve.
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More meatball recipes to try sticky pork meatballs, Korean meatballs, cranberry meatballs.
More Meatball Recipes
Meatballs and Gravy
Video
Ingredients
Meatballs
- 1 pound lean ground beef (could sub with half ground pork)
- 1 large egg (beaten)
- ¼ cup breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup finely chopped onion
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Gravy
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 (15-ounce) can beef broth
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt , to taste
- Ground black pepper , to taste
For serving: Cooked noodles, Mashed potatoes, or Fresh parsley
Instructions
Meatballs
- Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick spray.
- In a large bowl, mix the beef, egg, breadcrumbs, parmesan, onion, garlic, salt, and pepper with your hands until just combined, being careful not to overmix. Add 1 to 2 Tablespoons water, as needed, to keep mixture moist.
- Using a medium cookie scoop or a spoon, portion the mixture onto the baking sheet. Using your hands, shape each portion into 1 1/2-inch balls. Return to the baking sheet.
- Bake uncovered, turning halfway through, 17 to 20 minutes, or until no longer pink in the center.
Gravy
- While the meatballs are cooking, make the roux. In a skillet, melt the butter over medium heat until bubbling. Slowly whisk in the flour and cook 3 minutes, or until caramel in color. Stir in the Worcestershire sauce. Slowly whisk in the broth until smooth. Add more flour, if needed, to thicken, or more broth to thin.
- Season with garlic powder, onion powder, salt and pepper.
- Add the meatballs to the sauce and let simmer an additional minute. Serve over egg noodles or mashed potatoes. Top with fresh parsley, if desired.
Last step: Please leave a comment and rating after you make the recipe.
Notes
- Bake meatballs according to directions and allow to cool.
- Place the baking sheet in the freezer and allow to freeze for 60 minutes.
- Once frozen, transfer to a freezer-safe container.
- When ready to use, thaw in the refrigerator overnight or defrost in the microwave. Bake in the oven at 325°F for 8 to 10 minutes, or until warm.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Alisha
A perfect comfort dish. The meatballs were moist and flavorful, and the gravy was so delicious and had a perfect consistency and thickness.
Sarah @IHeartNaptime
So glad you loved these meatballs and gravy!