If you’re craving heartwarming comfort food that delivers big, bold flavor, get ready to fall in love with Gravy Lover’s Meatballs. Imagine juicy, tender meatballs made with a perfect blend of beef and pork, simmered in a savory homemade brown gravy until irresistibly rich and saucy. This is the kind of meal that makes you want to gather everyone around the table, plate up a big helping over mashed potatoes or noodles, and soak up every last drop of that luscious gravy. Whether you’re new to making meatballs from scratch or you’ve been perfecting them for years, this dish is sure to become a new family favorite.
Ingredients You’ll Need
The magic of Gravy Lover’s Meatballs is in how just a handful of humble ingredients can transform into something truly special together. Every item here plays an essential role, building flavor, adding texture, or bringing color and freshness to the whole dish.
- Ground beef (1 lb): The classic base for hearty, flavorful meatballs—choose an 80/20 blend for extra juiciness.
- Ground pork (½ lb): Adds richness and a little sweetness, keeping the meatballs tender and never dry.
- Breadcrumbs (½ cup): These act as a binder, locking in moisture and helping the meatballs hold their shape.
- Egg (1): Essential for binding all the ingredients together and giving the meatballs structure.
- Milk (¼ cup): Softens the breadcrumbs so the meatballs stay light instead of dense.
- Small onion, finely diced (1): Provides sweetness and a gentle bite—sauté if you prefer a milder flavor.
- Garlic, minced (2 cloves): For savory depth that makes the meatballs and gravy pop.
- Worcestershire sauce (1 tbsp): Brings umami punch and a hint of tang to both the meatballs and the gravy.
- Salt (1 tsp): Just the right amount to season the mix all the way through.
- Black pepper (½ tsp): Adds gentle warmth and a well-rounded finish.
- Butter (2 tbsp): Used to create a rich roux for the gravy base—don’t skip it!
- All-purpose flour (2 tbsp): Thickens the gravy so it coats every meatball luxuriously.
- Beef broth (2 cups): The savory backbone of the homemade gravy—opt for low-sodium to control saltiness.
- Onion powder (½ tsp): Lends even more onion flavor to the gravy, making it deeply aromatic.
- Garlic powder (½ tsp): Adds a mild, savory balance to the final sauce.
- Fresh parsley (for garnish, optional): A pop of color and fresh flavor that brightens up the whole plate.
How to Make Gravy Lover’s Meatballs
Step 1: Mix the Meatball Base
In a large mixing bowl, add the ground beef, ground pork, breadcrumbs, egg, milk, finely diced onion, minced garlic, Worcestershire sauce, salt, and black pepper. Use your hands or a sturdy spoon to gently combine everything, making sure you mix just until it’s all incorporated—overmixing can make the meatballs tough.
Step 2: Shape the Meatballs
Scoop out the mixture and roll it into 1½-inch balls. You should get about 20 meatballs if you want them hearty but not too big. Place them on a plate or tray while you get your pan ready.
Step 3: Brown the Meatballs
Heat a large skillet over medium heat and add a drizzle of oil to prevent sticking. Working in batches so you don’t overcrowd the pan, brown the meatballs on all sides. This should take about 6–8 minutes in total—don’t worry about cooking them through yet, as they’ll finish in the gravy.
Step 4: Make the Gravy
Remove the browned meatballs and set them aside. In the same skillet (don’t clean it—you want all those delicious browned bits), melt the butter over medium heat. Sprinkle in the flour and whisk continuously to create a roux, letting it cook for about 1 minute. Slowly pour in the beef broth, whisking out any lumps, then stir in the onion powder and garlic powder. Let the gravy simmer until lightly thickened, about 3 to 5 minutes.
Step 5: Simmer Meatballs in Gravy
Return the browned meatballs to the skillet with the gravy. Spoon a little sauce over each ball, then cover and let them simmer for 10–12 minutes. This final step cooks the meatballs through, infusing them with all the flavors of that savory gravy. Give the sauce a taste and adjust salt or pepper if needed. When they’re ready, finish with a sprinkle of fresh parsley if you like.
How to Serve Gravy Lover’s Meatballs
Garnishes
Add a sprinkle of chopped fresh parsley for freshness and color. If you’re feeling a little fancy, try dusting the plate with extra cracked black pepper or even some crispy fried shallots for a gourmet touch. Serving Gravy Lover’s Meatballs with a fresh garnish really makes them pop visually and on the palate.
Side Dishes
These meatballs absolutely shine when served over fluffy mashed potatoes, tender egg noodles, or buttery rice. All those grains soak up every bit of that rich gravy. For a lighter touch, try them alongside roasted vegetables or a crisp green salad—the meatballs are the perfect centerpiece for just about any side.
Creative Ways to Present
While a big family-style platter is always a hit, consider serving Gravy Lover’s Meatballs as sliders for a twist on dinner rolls, or as an open-faced sandwich atop sturdy toast. For parties, set out toothpicks and serve them as saucy appetizers. However you dish them up, they’ll disappear fast!
Make Ahead and Storage
Storing Leftovers
Leftover Gravy Lover’s Meatballs keep beautifully! Let them cool, then transfer to an airtight container. Store in the refrigerator for up to 3 days. The flavors deepen, making reheated portions just as delicious—if not more so—the next day.
Freezing
Yes, you can absolutely freeze these meatballs. For best results, arrange the cooked meatballs (with or without gravy) in a single layer on a baking sheet to cool. Once frozen, transfer to a freezer bag or airtight container. They’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat Gravy Lover’s Meatballs, simply warm them gently in a covered skillet over medium-low heat, adding a splash of beef broth or water if the gravy has thickened too much. You can also microwave in short bursts, stirring occasionally, until hot all the way through.
FAQs
Can I use all ground beef instead of a mix?
Absolutely! While the beef and pork blend gives Gravy Lover’s Meatballs extra richness and flavor, all-beef meatballs work just fine. The texture will be a little firmer but still totally satisfying.
What can I use instead of breadcrumbs?
If you’re out of breadcrumbs or need a gluten-free option, try crushed crackers, oats, or even gluten-free panko. Just make sure to soak them in milk as you would with regular breadcrumbs for soft, tender meatballs.
Can I make the gravy creamier?
For an even richer, creamier gravy, stir in a splash of heavy cream or a dollop of sour cream just before serving. A teaspoon of Dijon mustard also adds a lovely tang that complements the savory flavors.
How do I know the meatballs are fully cooked?
The safest way is to use a meat thermometer—meatballs should reach an internal temperature of 160°F. If you don’t have one, cut one open; there should be no pink inside and the juices should run clear.
Can I double the recipe for a crowd?
Definitely! Just use a larger skillet or brown the meatballs in batches. You can keep everything warm in a slow cooker if needed. Gravy Lover’s Meatballs are always a hit at potlucks or family gatherings.
Final Thoughts
Few dishes have the power to comfort and delight like Gravy Lover’s Meatballs. Whether it’s a cozy weeknight or a special occasion, these saucy, savory meatballs are always a welcome sight on the table. Give them a try soon and watch them become a beloved staple in your kitchen—your family and friends will thank you!
Print
Gravy Lover’s Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Gravy Lover’s Meatballs are a hearty and comforting dish that combines tender meatballs with a rich, savory gravy. Perfect for a cozy family dinner, these meatballs are easy to make and full of flavor.
Ingredients
For the Meatballs:
- 1 lb ground beef
- ½ lb ground pork
- ½ cup breadcrumbs
- 1 egg
- ¼ cup milk
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Meatballs: In a large bowl, mix together the ground beef, ground pork, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, salt, and pepper. Shape into meatballs.
- Brown the Meatballs: Cook the meatballs in a skillet until browned on all sides. Remove and set aside.
- Make the Gravy: In the same skillet, melt butter, stir in flour to make a roux. Slowly add beef broth, onion powder, and garlic powder. Simmer until thickened.
- Simmer Meatballs: Return meatballs to the skillet, cover with gravy, and simmer until cooked through.
- Serve: Garnish with parsley and serve hot over your choice of side.
Notes
- You can use all ground beef if preferred.
- For a richer gravy, add a splash of heavy cream or a teaspoon of Dijon mustard.
- These meatballs freeze well—reheat in gravy when ready to serve.
Nutrition
- Serving Size: 4–5 meatballs with gravy
- Calories: 410
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 105 mg
