Meatballs and Gravy

Meatballs in Gravy Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Ground beef: Provides structure and hearty flavor.
Ground pork: Adds moisture and richness.
Breadcrumbs: Helps bind the meatballs while keeping them tender.
Milk: Softens the breadcrumbs so the meat doesn’t dry out.
Eggs: Helps hold the mixture together.
Onion: Adds moisture and gentle sweetness as it cooks.
Garlic: Brings depth to the meatballs.
Italian seasoning: Adds background flavor without overpowering.
Worcestershire sauce: Deepens savory notes in both meatballs and gravy.
Olive oil: Helps brown the meatballs evenly.
Butter: Forms the base of the gravy. You can use salted or unsalted butter.
Flour: Thickens the gravy smoothly.
Beef broth: Builds a rich gravy base.
Onion powder: Adds flavor without texture.
Garlic powder: Rounds out the gravy.
Salt and pepper: Salt and black pepper season the meatballs just right.

How to Make Meatballs and Gravy

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Heat the skillet: Heat olive oil in a skillet or large frying pan over medium heat.
Mix the meatballs: Combine meatball ingredients gently until just mixed.
Shape: Roll meatball mixture into evenly sized meatballs.
Brown: Cook meatballs until browned, then remove from the pan.
Make the roux: Melt butter and cook flour briefly in the same skillet until golden.
Build the gravy: Whisk in broth until smooth, then add seasonings.
Simmer: Return browned meatballs to the skillet and cook gently until done.
Rest: Let your gravy meatballs sit briefly then serve warm as is or garnishing with fresh parsley first.

Substitutions and Variations

All beef version: Use only ground beef for a firmer texture.
All pork version: Ground pork works if you want a richer result.
Baked meatballs: Bake at 400°F for about 20 minutes before adding to the gravy.
Lighter gravy: Add extra broth if you prefer a thinner consistency.
Gluten-free swap: Use gluten-free breadcrumbs and thicken the gravy with cornstarch instead of flour.
Dairy-free swap: Use a dairy-free milk for soaking breadcrumbs and replace butter with olive oil in the gravy.
Different gravy: Make mushroom gravy by sauteing sliced mushrooms and adding those or onion gravy by adding sauteed sliced onions.

Serving Suggestions

With potatoes: Spoon gravy generously over mashed red skin potatoes or garlic mashed potatoes.
With egg noodles: Toss noodles directly in the gravy before serving.
With rice: Let the gravy soak in for a simple plate.
With bread: Serve with Parker house rolls or cloverleaf rolls for soaking up extra gravy.
With roasted vegetables: Add a vegetable side to balance the richness, perhaps roasted artichokes or roasted Brussels sprouts.

How to Store

Store: Store leftover meatballs and gravy in an airtight container in the refrigerator and eat within 3 days.
Freeze: Freeze cooled meatballs and gravy in a freezer bag or airtight container for up to 3 months.
Thaw: Thaw frozen meatballs overnight in the refrigerator.
Reheat: Warm gently on the stove, stirring occasionally.