Meatballs with gravy are a classic comfort food that is perfect for a cozy dinner! The savory meatballs are simmered in a rich and flavorful gravy. This dish is easy to make and can be customized to your liking.
Serve these meatballs and gravy over mashed potatoes, brown rice, or whole wheat pasta for an easy and delicious family dinner!
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Why You'll Love This Recipe
- This recipe is simple to follow and requires only a few basic ingredients.
- You can use any type of meat you like for the meatballs, and the gravy can be customized with different herbs and spices.
- This dish is perfect for a cozy night in.
- The meatballs are full of flavor and the gravy is rich and creamy. Try these Alfredo Meatballs or these Buffalo Chicken Meatballs too!
- These meatballs with gravy are great as leftovers and meal prep.
- Even picky eaters and kids love this recipe!
- Check out our Famous Gravy recipe!
- Or, if you are gluten free, try our Gluten Free Gravy!
Ingredients & Substitutes
These are the ingredients for meatballs with gravy. Scroll down to the bottom for the full recipe.
First, use ground beef or a mix of ground beef and ground pork.
Whole wheat breadcrumbs and an egg help bind the meatballs together. If you are gluten free, use gluten free Panko.
Minced garlic adds a delicious garlicky flavor.
Grated Parmesan cheese adds a tasty cheesy flavor.
Finely chopped onion adds even more flavor.
The milk makes the sauce creamy!
Season with oregano, salt, pepper, and fresh parsley. Adjust the seasonings to suit your taste.
For the gravy, start with butter.
Whole wheat flour helps thicken the gravy.
Beef broth adds the moisture.
Milk makes the gravy creamy and smooth!
Lastly, season the gravy with salt and pepper.
Taste & Texture
The meatballs in this recipe are juicy and flavorful.
They are coated in a crispy breadcrumb crust that is slightly browned.
The gravy is rich and creamy, with a hint of sweetness.
How to Make
Step 1
In a large, deep skillet, melt the butter (or heat olive oil) over medium heat. Add the whole wheat flour, whisking continuously for 1-2 minutes until the mixture turns golden brown and forms a roux. Add in the finely chopped onion and pepper.
Step 2
Gradually pour in the beef broth while whisking to prevent lumps from forming. Then, slowly whisk in the milk. Bring the gravy to a simmer, stirring frequently, until it thickens, about 3-4 minutes. Season with salt and pepper to taste. Lower the heat to a gentle simmer.
Step 3
In a large mixing bowl, combine the ground beef, whole wheat breadcrumbs, egg, garlic, Parmesan (if using), milk, oregano, salt, pepper, and parsley. Mix until everything is combined.
Step 4
Gently place the raw meatballs into the simmering gravy, making sure they are covered by the sauce. Cover the skillet with a lid and let the meatballs simmer for 20-25 minutes, turning them occasionally to cook evenly.
Step 5
Once the meatballs are fully cooked (internal temperature of 165°F/75°C), remove from heat. Serve the meatballs with gravy over whole wheat pasta, rice, or mashed potatoes.
Expert Tips for Success
Follow these tips and tricks to make the best meatballs with gravy!
Don't overcook the meatballs: Overcooked meatballs will be dry and tough.
Simmer the gravy slowly: Simmering the gravy slowly will allow the flavors to develop.
Adjust the seasonings to your taste: The seasonings in this recipe can be adjusted to your liking.
Flavor Variations & Add-Ins
Switch up the flavors of your meatballs with gravy if desired.
Meatballs: You can use ground beef, pork, lamb, or a combination of meats. You can also add chopped vegetables, such as carrots, celery, or onion, to the meatballs. Check out our Slow Cooker Meatballs for a veggie sauce.
Gravy: You can add different herbs and spices to the gravy, such as garlic powder, onion powder, thyme, or oregano. You can also add a tablespoon of coconut sugar for a touch of sweetness.
How to Serve & Store
Serve the meatballs with gravy over mashed potatoes, whole wheat pasta, spaghetti squash, or brown rice.
You can also serve them with a side salad or vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions (FAQs)
Of course! Turkey and chicken are a great lean alternative.
A slurry of cornstarch and water added to the gravy will thicken it right up.
Definitely, just use gluten-free bread crumbs for the meatballs and a gluten-free thickener for the gravy.
Yes, you can use frozen meatballs. However, they may need to be cooked longer.
We recommend using whole wheat breadcrumbs for this recipe. Gluten free breadcrumbs also work well.
Equipment Needed
Large Nonstick Skillet: This large pan is great for cooking these meatballs with gravy!
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You May Also Enjoy
- Cajun Chicken Pasta
- Chicken Meatballs
- Teriyaki Glazed Meatballs with Lettuce Wraps
- Cumin Meatballs
- Swedish Meatballs
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Meatballs with Gravy
Ingredients
Meatball Ingredients:
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup whole wheat breadcrumbs
- 1 egg
- 2 cloves garlic (minced)
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped onion
- ¼ cup finely chopped green pepper
- ¼ cup milk
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon fresh parsley (chopped (optional))
Gravy Ingredients (adapted from 100 Days of Real Food):
- 2 tablespoon butter
- 2 tablespoon whole wheat flour
- 1 ½ cups beef broth
- ½ cup milk
- salt and pepper to taste
Instructions
- First, in a large, deep skillet, melt the butter over medium heat. Add the whole wheat flour, whisking continuously for 1-2 minutes until the mixture turns golden brown and forms a roux.
- Gradually pour in the beef broth while whisking to prevent lumps from forming. Then, slowly whisk in the milk. Bring the gravy to a simmer, stirring frequently, until it thickens, about 3-4 minutes. Season with salt and pepper to taste. Lower the heat to a gentle simmer. Add in the chopped onion and green pepper.
- In a large mixing bowl, combine the ground beef, whole wheat breadcrumbs, egg, garlic, Parmesan, milk, oregano, salt, pepper, and parsley. Mix until everything is combined.
- Gently place the raw meatballs into the simmering gravy, making sure they are covered by the sauce. Cover the skillet with a lid and let the meatballs simmer for 20-25 minutes, turning them occasionally to cook evenly.
- Once the meatballs are fully cooked (internal temperature of 165°F/75°C), remove from heat. Finally, serve the meatballs with gravy over whole wheat pasta, rice, or mashed potatoes.
Notes
- Continuously whisk the roux to make the gravy. Do not let it sit and burn.
- Feel free to use leftover meatballs.
- The longer the gravy cooks, the thicker it will become.
- Store in the fridge for up to 4 days.
- Reheat on the stovetop.
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Nutrition Facts
Nutrition FactsMeatballs with GravyAmount Per ServingCalories 321 Calories from Fat 297% Daily Value*Fat 33g51%Saturated Fat 15g94%Trans Fat 2gPolyunsaturated Fat 1gMonounsaturated Fat 13gCholesterol 147mg49%Sodium 1253mg54%Potassium 491mg14%Carbohydrates 17g6%Fiber 2g8%Sugar 3g3%Protein 27g54%Vitamin A 541IU11%Vitamin C 6mg7%Calcium 161mg16%Iron 4mg22%* Percent Daily Values are based on a 2000 calorie diet.
Bonnie says
The onions and peppers ate listed in the ingredients for the meatballs, but in the instructions it says to add them to the gravy. And in the step-by-step instructions, they go in before the broth and milk, but in the recipe instructions they go in after. Very confusing instructions.
Kristi says
Are the onions and peppers added in step 1 or 2? (It is different between your two locations.)