Our Meatballs and Gravy recipe is hearty, flavorful, and comes together in just one hour! It's the comfort food you didn't know you needed and perfect for busy weeknights or meal prep!
This old-fashioned meatballs and gravy recipe is always a hit with family and friends. Juicy, tender meatballs coated in rich, buttery gravy bring homemade comfort straight to your plate. With simple, wholesome ingredients like ground beef, breadcrumbs, parmesan, and fresh parsley, it's a timeless favorite that's easy to make but impossible to resist.
Looking for more meatball recipes? You'll love these meatballs in grape jelly sauce and sweet and sour meatballs.
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Why You'll Love This Recipe
- Juicy and Flavorful: These meatballs with gravy are packed with savory seasonings, Parmesan, and fresh herbs for maximum taste.
- Easy to Make: This meatball and gravy recipe comes together in about an hour with just a handful of simple ingredients.
- Family-Friendly: A comforting classic of smothered meatballs in gravy that everyone will love.
- Versatile Serving Options: Serve these meatballs in brown gravy over mashed potatoes, rice, or our garlic butter pasta for a hearty, satisfying meal.
Ingredients
- Ground Beef: Use 80/20 ground beef for the best balance of flavor and moisture. If you enjoy cooking with ground beef, check out our ground beef stroganoff recipe.
- Breadcrumbs: Plain or Italian-style breadcrumbs help bind the meatballs and keep them tender. Italian-style adds extra herbs and seasoning if desired.
- Parmesan Cheese: Freshly grated Parmesan adds rich, savory flavor.
- Milk: Whole milk keeps meatballs moist and tender. 2% works, but avoid skim for the best results.
- Seasonings: Garlic powder, onion powder, Italian seasoning, and salt provide classic flavor to the meatballs.
- Beef Broth: Low-sodium beef broth is the base for the gravy, giving it rich, savory flavor. Using low-sodium lets you control the saltiness.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Ground Turkey or Chicken Meatballs: Swap ground beef for ground turkey or chicken for a lighter version. These leaner meats still pair well with the rich gravy.
- Gluten-Free: Use gluten-free breadcrumbs and a gluten-free flour, or cornstarch for the gravy to make this dish safe for those avoiding gluten.
- Cheesy Stuffed Meatballs: Insert a small cube of mozzarella or cheddar into each meatball before cooking for a melty, cheesy surprise inside, perfect for pairing with your favorite cheesy sides like our cheesy funeral potatoes.
- Vegetable Mix-In: Finely chop mushrooms or spinach and mix into the meatballs for extra moisture, nutrition, and flavor without overpowering the classic taste.
How to Make Meatballs and Gravy
Making meatballs and gravy is simple, and with a little prep, you'll have a hearty, comforting meal on the table in about an hour. Start by gathering your ingredients and prepping your mixing bowls and skillet.
- Step 1: Mix the Meatball Ingredients. Mix the ground beef, breadcrumbs, milk, egg, parmesan, parsley, garlic, onion powder, Italian seasoning, salt, and Worcestershire sauce. Mix gently until just combined-overmixing can make the meatballs tough.
- Step 2: Shape the Meatballs. Roll the mixture into 1 ½-inch balls and place them on a parchment-lined tray. Try to keep them uniform so they cook evenly.
- Step 3: Brown the Meatballs. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches, searing each side for about 2 minutes until lightly browned. Remove and set aside.
- Step 4: Cook the Onions. In the same skillet, melt the butter and sauté the onions until soft and translucent. Remove them from the pan, leaving the drippings behind.
- Step 5: Make the Gravy for Meatballs. Lower the heat to medium, melt ¼ cup of butter, and sprinkle in the flour. Whisk to form a roux, then add garlic powder, onion powder, black pepper, and the beef broth. Keep whisking until the gravy thickens.
- Step 6: Simmer the Meatballs in Gravy. Return the onions and browned meatballs to the skillet, stirring gently to coat them in the gravy. Lower the heat and let everything simmer for 10 minutes so the flavors meld, then serve over red skin mashed potatoes or rice.
Expert Tips
- Don't Overmix the Meatball Mixture: Gently combine the ground beef, breadcrumbs, and other ingredients; overmixing can make the meatballs dense and tough.
- Brown Meatballs in Batches: Avoid overcrowding the skillet when searing meatballs. Browning in batches ensures even cooking and helps them hold together.
- Make the Gravy Smooth: When whisking the flour into butter for the roux, sprinkle it slowly and whisk constantly to prevent lumps.
- Make Ahead for Convenience: You can prepare the meatballs a day in advance and store them in the fridge. Brown them and then refrigerate, or fully cook and reheat in the gravy before serving.
- Storage and Reheating: Leftover meatballs in gravy can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop over low heat to prevent the gravy from separating.
Serving Suggestions
- Serve these meatballs and gravy for easy weeknight dinners or Sunday family meals. Pair them with a simple side like air fryer butternut squash.
- Perfect for holidays or potlucks, you can keep these meatballs warm in the slow cooker for effortless serving. Add easy crowd-pleasers like crescent roll pigs in a blanket and cranberry brie bites to complete the spread.
- They're even perfect for meal prep, since they reheat well and work with rice bowls, roasted vegetables, or simple lunch plates throughout the week.
Recipe FAQs
Yes, preheat the oven to 400°F and bake the meatballs on a parchment-lined sheet for 15-20 minutes, then add them to the gravy to simmer.
Make sure not to overmix the meat mixture, and brown the meatballs in the skillet before adding them to the gravy. This creates a firm exterior that holds up during simmering.
You sure can! I love making them homemade but frozen meatballs are a solid time-saver. Bake frozen meatballs in the oven according to the instructions, then simmer them in the gravy until heated through.
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Meatballs and Gravy
Ingredients
Meatballs
- 1 ½ pounds ground beef
- ¾ cup breadcrumbs plain or Italian-style
- ½ cup whole milk
- 1 large egg
- ½ cup parmesan cheese grated
- 2 tablespoons fresh parsley chopped
- 2 teaspoons garlic minced
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon Worcestershire Sauce
- 2 tablespoons olive oil
- ½ medium yellow onion sliced
- 2 tablespoons butter
The Gravy
- ⅓ cup all-purpose flour
- ¼ cup butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 3 cups low-sodium beef broth
Instructions
- In a large bowl, add ground beef, bread crumbs, milk, egg, parmesan cheese, parsley, garlic, onion powder, Italian seasoning, salt, and Worcestershire Sauce. Mix until just combined and don't overmix. Roll into 1½ meatballs and place on parchment paper.
- Heat olive oil in a large skillet over medium-high heat. Add meatballs in batches, cooking on each side for 2 minutes. Remove and set aside.
- Add butter and melt, then add onions and cook until soft and translucent. Remove and set aside, leaving drippings in the pan.
- Lower the heat to medium and melt ¼ cup of butter. Then sprinkle flour over the drippings and whisk it in to make a roux. Add garlic powder, onion powder, black pepper, and beef broth. Whisk continuously until the gravy starts to thicken.
- Add the onions and meatballs to the gravy and toss to coat. Lower the heat to low and let simmer for 10 minutes.
- Serve over mashed potatoes or rice and enjoy!
Notes
- Mix the meatball ingredients gently to keep them tender and less dense.
- If the mixture feels too wet, add a tablespoon of breadcrumbs at a time until it holds together.
- Refrigerate the meatballs for 20-30 minutes before browning to help them retain their shape and prevent sticking to the pan.
- Brown the meatballs in batches to ensure even cooking, and spacing helps promote browning rather than steaming.
- Whisk the flour into the melted butter slowly to avoid lumps in the gravy. Simmer 2-3 minutes to cook out the starch flavor.
- Simmer meatballs in the gravy to let flavors meld and keep them juicy.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
One of my favorite comfort food recipes.