Comforting, flavorful and easy, these Meatballs with Gravy are the perfect weeknight meal that will fill you up and keep you happy!
When it comes to comfort food, we are all about it. Especially in the winter months and this Meatballs with Gravy recipe has always been on of our absolute favorites.
Homemade meatballs with a homemade onion gravy that you can serve over mashed potatoes or noodles, or whatever you like really.
This is just an all around hearty dinner time meal that is really perfect for anytime of the year but we love it in the cooler weather.
One thing that I love about these Meatballs with Gravy is that they make a nice hearty batch and are super filling and a lot goes a long way.
If you are looking for something easy, tasty and that will fill up your family, you absolutely cannot go wrong with these Meatballs with Gravy.
Some of our other favorite comforting recipes that we have on our site include: Chicken Alfredo Casserole, The Best Lasagna and Instant Pot Spaghetti.
WHY THIS RECIPE WORKS:
- Super comforting and ready in around an hour.
- Serves a crowd and keeps you full.
- Can easily double this recipe for a party or gatherings.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Eggs
Panko breadcrumbs
Ketchup
Light brown sugar
Worcestershire sauce
Garlic powder
Onion powder
Salt
Pepper
Smoked paprika
Ground beef
Oil (for frying)
Sweet onion
Garlic
All-purpose flour
Beef stock
Parsley, optional
HOW TO MAKE MEATBALLS WITH GRAVY, STEP BY STEP:
- In a large bowl add the eggs, breadcrumbs, ketchup, brown sugar, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and paprika, stir to combine.
- Add in the ground beef to the bowl and with hands or a spoon mix together until well combined, do not overmix this might make your meatballs chewy.
- Roll the meat mixture into roughly 1 ½ tablespoon balls and place them on a baking sheet. Then place the baking sheet into the freezer for 10 minutes to harden up slightly..
- In a dutch oven or large skillet that has deeper sides, add in the oil, about 1/4th inch up the side of the pan, place over medium heat. Once hot, fry the meatballs on both sides until golden brown, this will take about 5 minutes, they will not be cooked all the way through, this will be done in the gravy. Make sure you do this in batches to not overcrowd the pan.
- Place the browned meatballs on a plate while making the rest of the meatballs.
- Wipe out the excess grease from the bottom of the pan, leaving any bits stuck to the bottom of the pan from the meatballs. Add the butter and let it melt.
- Add the onions, salt, and pepper, stirring to combine, and cook for roughly 10 minutes or until the onions have softened and slightly browned.
- Add the garlic and stir until fragrant, 30 seconds.
- Next, add in the flour and stir everything together. Cook in the flour for 1 minute to get out the taste.
- Slowly stream in the beef stock while stirring constantly to try avoiding any lumps. Then add the Worcestershire sauce.
- Add the meatballs back into the pot, and stir to coat in the gravy. Bring mixture to a simmer, simmer uncovered for 10 minutes, occasionally stirring until the meatballs reach an internal temperature of 165°F and the gravy has thickened. Taste the and adjust the seasoning as desired.
- Serve over mashed potatoes or noodles with a garnish of fresh parsley.
COMMON QUESTIONS ABOUT MEATBALLS WITH GRAVY:
We love to serve this over mashed potatoes to make a nice hearty meal. But you can serve over pasta or rice as well.
If you want to use use frozen meatballs you can, it will take less time to make and I suggest using Homestyle meatballs and you can just heat them in the gravy.
We like the homemade as they are really nice and flavorful and add a real flavor to this dish, but to cut time you can use frozen if desired.
We like a sweet onion for this recipe, but honestly you can use whatever onions that you’d like.
All of them will work essentially, I just do not recommend using a red onion.
HOW TO STORE:
These meatballs can be stored in an airtight container in the refrigerator where they will keep for up to 3 days.
These can also be frozen, place in a freezer-safe container with the gravy and they will keep for up to 3 months.
To defrost, remove to the refrigerator overnight until thawed. Reheat on the stovetop or in the microwave. If the gravy appears to thick, add some more stock or water to thin it up.
TIPS AND TRICKS:
- You can use other meat for the meatballs, and ground meat will works.
- If you want to use frozen meatballs you can, you can just heat them up in the gravy.
- Make sure you use a leaner ground beef.
- Switch up your herbs to your flavor in the meatballs.
- Easily double this recipe to make for a larger crowd.
- Serve this over mashed potatoes or pasta for a hearty meal.
- This can be frozen, see above on how to do that.
Looking for a hearty and comforting meal that will satisfy a family or dinner party, you have to make these Meatballs and Gravy, you will be in love!
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Meatballs with Gravy
Ingredients
For the meatballs:
- 2 large eggs well beaten
- ½ cup panko breadcrumbs
- 2 tablespoons ketchup
- 1 tablespoon light brown sugar packed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 pounds lean ground beef
- Oil for pan frying
For the gravy:
- 6 tablespoons unsalted butter
- 1 medium sweet onion thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cloves garlic minced
- 6 tablespoons all-purpose flour
- 4 cups beef stock
- 2 teaspoons Worcestershire sauce
- Fresh chopped parsley for garnish optional
Instructions
- In a large bowl add the eggs, breadcrumbs, ketchup, brown sugar, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and paprika, stir to combine.
- Add in the ground beef to the bowl and with hands or a spoon mix together until well combined, do not overmix this might make your meatballs chewy.
- Roll the meat mixture into roughly 1 ½ tablespoon balls and place them on a baking sheet. Then place the baking sheet into the freezer for 10 minutes to harden up slightly..
- In a dutch oven or large skillet that has deeper sides, add in the oil, about 1/4th inch up the side of the pan, place over medium heat. Once hot, fry the meatballs on both sides until golden brown, this will take about 5 minutes, they will not be cooked all the way through, this will be done in the gravy. Make sure you do this in batches to not overcrowd the pan.
- Place the browned meatballs on a plate while making the rest of the meatballs.
- Wipe out the excess grease from the bottom of the pan, leaving any bits stuck to the bottom of the pan from the meatballs. Add the butter and let it melt.
- Add the onions, salt, and pepper, stirring to combine, and cook for roughly 10 minutes or until the onions have softened and slightly browned.
- Add the garlic and stir until fragrant, 30 seconds.
- Next, add in the flour and stir everything together. Cook in the flour for 1 minute to get out the taste.
- Slowly stream in the beef stock while stirring constantly to try avoiding any lumps. Then add the Worcestershire sauce.
- Add the meatballs back into the pot, and stir to coat in the gravy. Bring mixture to a simmer, simmer uncovered for 10 minutes, occasionally stirring until the meatballs reach an internal temperature of 165°F and the gravy has thickened. Taste the and adjust the seasoning as desired.
- Serve over mashed potatoes or noodles with a garnish of fresh parsley.
Notes
- Nutritional value is for the meatballs and gravy only.
- You can use other meat for the meatballs, and ground meat will works.
- If you want to use frozen meatballs you can, you can just heat them up in the gravy.
- Make sure you use a leaner ground beef.
- Switch up your herbs to your flavor in the meatballs.
- Easily double this recipe to make for a larger crowd.
- Serve this over mashed potatoes or pasta for a hearty meal.
- This can be frozen, see above on how to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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