Meatballs and Gravy
This meatballs and gravy recipe is everything you’ve been craving!
Juicy homemade meatballs simmered in a rich, savory gravy—comfort food at its finest.
With minimal prep time and a simple set of ingredients, you’ll have a hearty meal that’s perfect for any night.
The best part? The gravy thickens beautifully as the meatballs cook, absorbing all the savory flavors, making each bite pure perfection.
It’s like a cozy hug on a plate!
For the Meatballs:
- Ground Beef & Ground Turkey– A combination of beef and turkey gives the meatballs the perfect balance of flavor and moisture.
- Egg – Helps bind the ingredients together to form the meatballs.
- Italian-Style Breadcrumbs – These provide texture and help absorb the flavors.
- Salt & Garlic Powder – Season the meatballs for a savory kick.
- Pepper – Adds a bit of extra seasoning to taste.
- Olive Oil – Used for frying the meatballs to a crispy golden brown.
For the Gravy:
- Butter – Creates a rich, flavorful base for the gravy.
- Flour – Used to make a roux, thickening the gravy.
- Beef Broth – Adds depth and richness to the gravy.
- Worcestershire Sauce – Brings a tangy, savory note to the sauce.
- Onion Powder & Ground Sage – Enhance the flavor with these aromatic spices.
- Fresh Parsley (optional) – A touch of color and freshness for garnish.
Meatballs with Gravy
Ingredients:
For the Meatballs:
- 1 lb ground beef
- 1 lb ground turkey
- 1 large egg
- ½ cup Italian-style breadcrumbs
- 1 tsp salt
- ½ tsp garlic powder
- Freshly ground pepper, to taste
- 2 tbsp olive oil (for frying)
For the Gravy:
- ¼ cup butter (½ stick)
- ⅓ cup all-purpose flour
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- ½ tsp onion powder
- ¼ tsp ground sage
- 1 tbsp fresh parsley, chopped (optional)
Instructions:
- Make the Meatballs:
- In a large mixing bowl, combine the ground beef, ground turkey, egg, breadcrumbs, salt, garlic powder, and pepper. Use your hands to mix the ingredients well.
- Shape the mixture into 1¼ to 1½-inch meatballs (each about 2½ tbsp of meat). You should end up with around 25-30 meatballs.
- Place them on a parchment-lined baking sheet or a couple of plates for easy cleanup.
- Cook the Meatballs:
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Fry the meatballs in batches, cooking each batch for about 5-7 minutes or until they are golden and browned on all sides. You can turn them with tongs for easier handling.
- If needed, add a little more oil for the second batch.
- Once done, transfer the meatballs to a plate and set aside.
- Prepare the Gravy:
- Pour out most of the fat from the skillet, but leave the browned bits behind for extra flavor.
- Reduce the heat to medium, then add the butter to the skillet. Once melted, stir in the flour and cook, stirring constantly, for a few minutes until the roux turns golden.
- Make the Sauce:
- Gradually whisk in the beef broth, ensuring that the flour dissolves completely into the liquid.
- Add the Worcestershire sauce, onion powder, and ground sage. Stir until everything is well combined.
- Combine Meatballs and Gravy:
- Return the meatballs to the skillet, gently stirring them into the gravy.
- Simmer for about 10 minutes, or until the meatballs are cooked through and the gravy has thickened to your desired consistency.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Finish and Serve:
- Sprinkle with chopped fresh parsley, if using, and serve immediately.
Nutrition
Calories: 608kcal | Carbohydrates: 13g | Protein: 30g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 1171mg | Potassium: 561mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 4mg
- Can I use store-bought meatballs to save time?
Yes, absolutely! If you’re in a hurry, using pre-made meatballs is a great shortcut. Just heat them up in the gravy instead of making them from scratch. You’ll still enjoy a delicious, comforting meal without the extra work.
- How can I make sure my gravy doesn’t get lumpy?
No one wants a lumpy gravy! The key is to whisk the flour into the melted butter thoroughly before adding the broth. This creates a smooth roux that will mix perfectly with the liquid, leaving no lumps behind. Keep whisking while you slowly add the broth, and you’ll have a silky gravy every time.
- Can I make the meatballs ahead of time?
You sure can! Simply prepare and shape the meatballs, then store them in the fridge for up to a day before cooking. This is perfect for meal prepping, especially when you need to get dinner on the table quickly.
- What if I don’t have beef broth? Can I use something else?
No beef broth? No problem! You can easily swap it out for chicken broth, vegetable broth, or even water in a pinch. Just keep in mind that using broth adds extra flavor, so you may want to adjust the seasoning to taste.
- How can I thicken my gravy if it’s too thin?
If your gravy is a little too runny, you can thicken it with a cornstarch slurry. Just mix a tablespoon of cornstarch with a tablespoon of cold water, then stir it into the simmering gravy. It’ll thicken up in no time! If you prefer a smoother texture, let the gravy simmer for a little longer to reduce and concentrate the flavors.
