Meatballs and Gravy

Meatballs and gravy are a stick-to-your-ribs, comforting meal. With homemade meatballs and a luscious onion gravy, this recipe will be sure to go on your weekly meal rotation.

Sometimes you just need a go-to hearty meal. We love enjoying our Meatballs and Gravy every chance we get because it is not only filling but easy too!

First, we start with flavorful homemade meatballs, pan-fry them, then set them aside. Then sautee onions, and make the gravy!

Put the meatballs back into the gravy to finish cooking, and that’s it! Serve over rice, noodles, or potatoes with any sides you wish.

You see, it really is easy! Everyone always requests I make this when they come over, especially on cold nights, and I can understand why.

There is just something so warm and comforting about this recipe, no one can get enough. I bet your family will be the same way too.

I love being able to make my friends and family happy, and I get to make one of my favorite recipes often, so it’s a win-win for me. You must try our Meatballs and Gravy soon to see what all the fuss is about!

Our other favorite meatball recipes on our site include: Cranberry Meatballs, Crockpot Swedish Meatballs, and The Best Spaghetti and Meatballs Recipe.

WHY THIS RECIPE WORKS:

1. Ready in about 60 minutes!
2. It pairs well with many sides, like egg noodles, rice, or mashed potatoes.
3. Makes a large batch to feed a crowd.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

• Large eggs, well beaten
• Panko breadcrumbs
• Ketchup
• Light brown sugar
• Worcestershire sauce
• Garlic powder
• Onion powder
• Kosher salt
• Black pepper
• Smoked paprika
• Lean ground beef
• Oil for pan frying
• Unsalted butter
• Sweet onion
• Garlic
• All-purpose flour
• Beef stock

HOW TO MAKE MEATBALLS AND GRAVY:

1. Add the beaten eggs, panko breadcrumbs, ketchup, light brown sugar, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and paprika in a large bowl and stir to combine.
2. Place the ground beef in the bowl and mix it well together; I find using my hands makes this step easier.
3. Take about 1 and 1/2 tablespoons of the meat mixture, roll them into balls, and place them on a sheet tray. Place the sheet tray into the freezer for 10 minutes; this will allow them to firm up and not break apart.
4. In a dutch oven or large skillet with deep sides, add oil into the pot, about 1/4th inch up the side of the pan. Place the pot over medium heat. Once the oil is hot, fry the meatballs in batches on both sides until golden brown, about 2 and 1/2 minutes per side. We are not looking to cook the meatballs all the way; just brown the outside.
5. Place the browned meatballs on a plate and continue with the remaining meatballs.
6. Wipe out any excess grease from the pan, and leave any bits stuck to the bottom of the pan from the meatballs, this will add a ton of flavor to the gravy.
7. Add the butter to the pot and let it melt. Add the onions, salt, and pepper, stir to combine, and cook for about 10 minutes or until the onions are softened and slightly browned.
8. Add the garlic to the pan and stir it in until fragrant, about 30 seconds. Add the flour and stir everything together. Cook for 1 additional minute.
9. Very slowly stream in the beef stock while constantly whisking to avoid lumps. Stir in the Worcestershire sauce.
10. Place the meatballs back into the pot, and stir to coat in the gravy. Bring to a simmer, and simmer uncovered for 10 minutes, stirring occasionally or until the meatballs reach an internal temperature of 165°F and the gravy thickens. Be gentle when stirring not to break up the meatballs.
11. Taste the gravy and adjust the seasoning if necessary. Serve immediately with a garnish of fresh parsley if using.

WHAT SUBSTITUTIONS CAN I MAKE?

There are a number of subs you can make with this recipe! Here are my suggestions.

Don’t want to use ground beef? Use instead:

• Ground Pork
• Ground Turkey
• Ground Chicken
• Ground Meatball Mix (pork, veal, beef)

If you don’t have sweet onions, substitute with:

• Yellow Onions
• White Onions

No beef stock available? Use:

• Beef Broth
• Chicken Stock

WHAT KIND OF GRAVY GOES WITH MEATBALLS?

Any gravy goes with meatballs, in my eyes but for this recipe, we are using a brown gravy with a beef stock base.

CAN I MAKE THIS IN THE OVEN?

You can. In fact, I do this often when I want to make this in advance and then just grab it out of the oven when I’m ready to serve.

I make the recipe all the way up to step 10 and bring it to a simmer.

Place a lid on it and place it in a preheated 250°F oven. It can slow cook like this for up to 4 hours, just make sure to stir it about every 30 minutes.

HOW TO STORE:

Store leftovers in the fridge in an airtight container for up to 5 days. 

To reheat, you can cover with foil and bake until warmed through, in a pot or even in the microwave.

The gravy may firm up when cold. You can add a splash of more beef stock or water to loosen it up.

Freeze for up to 3 months. Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight and then reheat before serving.

TIPS AND TRICKS:

• This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
• Tons of custom options, see my tips above on that.
• Serve over noodles, rice, or potatoes.
• This reheats and freezes well, see my tips above on how to store.
• Use frozen meatballs in a pinch.
• This can be finished in the oven, see my tips above on how to do that.

Ready to make the most comforting meal and have everyone begging for more? Try our Meatballs and Gravy recipe this week!

If you like this recipe, you might also like:

• Homemade Meatballs
• Sweet and Spicy Slow Cooker Meatballs
• Chicken Fried Steak Fingers
• Bacon Wrapped Meatballs
• Best Easy Salisbury Steak Recipe
• Slow Cooker Chicken and Gravy

If you’ve tried these MEATBALLS AND GRAVY, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!