Meatballs and Gravy Recipe

This easy Meatballs and Gravy Recipe makes a hearty, comforting family dinner with tender, flavorful meatballs smothered in a savory homemade gravy. Serve it over mashed potatoes, rice, or pasta for a simple and cozy meal everyone will love.

This meatball and gravy dish provides all the classic comfort food feelings, packed with delicious flavor and easy preparation. It’s perfect for a weeknight or a simple Sunday dinner.

Made with simple, everyday ingredients and minimal chopping, it comes together quickly without any fuss. The meatballs are tender and savory, and the homemade gravy starts with an easy roux that adds just the right touch of richness. There is plenty of gravy to drizzle over your favorite side—whether it’s pasta, mashed potatoes, or rice—for a hearty and satisfying meal.

Ingredients needed:

• Ground beef—I use 85% lean, which has a good balance of flavor and enough fat content for juicy meatballs.
• Breadcrumbs—act as a binder and absorb moisture for tender meatballs.
• Egg—also acts as a binder and adds moisture.
• Milk—for binding, adding moisture and tenderness, and providing a subtle richness.
• Chopped onion—contributes to the flavor, moisture, texture, and tenderness.
• Sauces and seasonings—Worcestershire sauce, soy sauce, mustard, onion powder, garlic powder, salt, black pepper—are used to build a depth of flavor.
• Beef broth—for making the gravy.
• Butter—used for making the roux for the gravy.
• All-purpose flour—used for making the roux for the gravy.

Recipe Highlights:

• Preheat the oven to 400° F.
• Combine ground beef, bread crumbs, chopped onion, egg, milk, Worcestershire sauce, soy sauce, mustard, onion powder, garlic powder, and black pepper in a mixing bowl. Use your hands to combine.
• Form 1 3/4-inch diameter meatballs and place them on a prepared baking sheet. Bake for 15 minutes.
• Add beef broth, soy sauce, mustard, garlic powder, onion powder, salt, and black pepper to a bowl. Whisk to combine. Set aside.
• Make the gravy by melting butter in a pan over medium heat, then add flour and stir constantly to form a roux.
• Add the beef broth mixture, 1/2 cup at a time, whisking constantly until slightly thickened and smooth.
• Add the meatballs when they come out of the oven. Bring the gravy to a boil, then reduce to a simmer for 10 minutes.
• Detailed instructions are in the recipe card section below.

Note about the roux:

This recipe uses a light roux, which is a mixture of fat (in this case, butter) and flour to thicken the gravy. If you prefer a darker roux, cook it for a few minutes longer before adding the liquid. While dark roux has a richer, nutty, smoky flavor, it does not thicken as well as the light version. You might need to add some slurry at the end to get the desired gravy consistency.

Variations:

The meatballs and gravy are perfect the way they are, but feel free to customize them!

• Use frozen chopped onion as a shortcut for freshly chopped.
• For more beefy gravy flavor, add a teaspoon of beef bouillon to the beef broth.
• Add more depth of flavor with herbs such as parsley, basil, oregano, or thyme.

How to store:

Store leftovers in an airtight container for up to 4 days in the fridge and up to 3 months in the freezer.

To reheat, defrost frozen meatballs overnight in the refrigerator. Microwave until warmed through, or cook on the stovetop over medium heat, stirring occasionally.

Recommended supplies:

Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• Baking sheet
• Saucepan
• Mixing bowls
• Spatulas
• Food thermometer

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Meatballs and Gravy Recipe

Author: In Good Flavor Cooking Method:Mixing Oven Baked/Roasted Cuisine:American Courses:Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesServings:30 meatballs

Description

This easy Meatballs and Gravy Recipe makes a hearty, comforting family dinner with tender, flavorful meatballs smothered in a savory homemade gravy. Serve it over mashed potatoes, rice, or pasta for a simple and cozy meal everyone will love.

Ingredients

For the meatballs:

• 2 pounds 85% lean ground beef
• 3/4 cups finely chopped onion
• 1/2 cup bread crumbs
• 1 egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 teaspoons soy sauce
• 2 teaspoons mustard
• 2 tablespoons Worcestershire sauce
• 1/3 cup milk

For the gravy:

• 2 1/2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 1/2 cups beef broth
• 3/4 teaspoons Worcestershire sauce
• 1 1/2 teaspoon mustard
• 1/4 rounded teaspoon onion powder
• 1/4 rounded teaspoon garlic powder
• 1/2 scant teaspoon salt
• 1/4 teaspoon black pepper

Instructions

For the meatballs:

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper or lightly grease it. Place the rack in the upper third of the oven.
2. Combine all of the meatball ingredients in a mixing bowl. Mix until well combined without overmixing.

Overmixing creates tough meatballs.

3. Use your hands to form golf ball-sized meatballs, about 1 3/4-inch in diameter. Place them on the baking sheet.
4. Bake for 15 minutes to lightly brown the outside.

For the gravy:

5. While the meatball cooks, combine the beef broth, Worcestershire sauce, mustard, onion powder, garlic powder, salt, and black pepper. Whisk to combine. Set aside.
6. Melt the butter in a saucepan over medium heat. Add the flour and whisk until the mixture forms a smooth paste. Continue cooking, stirring continuously for 2 to 3 minutes. Reduce the heat, if needed, to prevent burning.
7. Whisk the broth mixture, then gradually add a 1/2 cup at a time to the roux, whisking constantly until smooth. Continue adding a 1/2 cup at a time and whisking until the gravy is smooth. Cover loosely and reduce the heat to low, stirring occasionally, until the meatballs are ready to be added.
8. When the meatballs come out of the oven, give the gravy a quick stir, then transfer them to the gravy pan (without the juices). Spoon some sauce over the meatballs. Increase the heat and bring to a gentle boil. Cover loosely and reduce the heat to a simmer. Cook for 10 minutes, or until the meatballs reach an internal temperature of 165°F.

There is a generous amount of gravy in this recipe to spoon over mashed potatoes.

9. Serve over mashed potatoes, rice, or pasta.
10. Makes 30 meatballs.

Keywords:Meatballs with Gravy, Family Dinner, Classic Comfort Food, Simple Sunday Dinner, Ground Beef

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