Name: Meatballs with Gravy Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: ½ pound ground beef; ½ pound ground pork (or use 1 pound beef total); ½ cup breadcrumbs; ⅓ cup milk; 1 egg; ½ small onion, finely chopped; 1 clove garlic, minced; 1 teaspoon Worcestershire sauce; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons oil or butter (for frying); 1 medium onion, sliced (for gravy); 2 tablespoons all-purpose flour; 2 cups beef broth; 1 tablespoon Worcestershire sauce (for gravy); Fresh parsley, chopped (optional, for garnish)

There’s something wildly comforting about a plate of tender meatballs smothered in rich, savory gravy. It reminds me of cozy dinners at home, when the whole kitchen smelled like caramelized onions and bubbling broth. I’ve made this Meatballs with Gravy recipe more times than I can count, and every single time it hits the spot—whether it’s a chilly night or just one of those days when only something hearty will do.

These meatballs are juicy, well-seasoned, and perfectly browned for a little crust before bathing in a silky, flavorful gravy that clings to every bite. The gravy isn’t overly complicated—it’s built on the good stuff: pan drippings, onions, beef stock, and just the right touch of seasoning. This dish comes together beautifully in a single pan, making cleanup almost as satisfying as the first bite.

Why You’ll Love This Meatballs with Gravy Recipe

You’re in for a treat with this recipe because it checks off so many boxes:

Comforting and satisfying—a soul-warming meal.
Easy to prepare with common ingredients.
One-pan magic—less mess, more flavor.
Perfect for meal prep—these meatballs reheat like a dream.
Kid-approved and freezer-friendly too!

Whether served over mashed potatoes, rice, or egg noodles, these meatballs are a winner on every level.

What Kind of Ground Meat Works Best for Meatballs with Gravy?

You’ve got options, and that’s the beauty of this recipe. I personally like using a blend of ground beef and pork, which gives the meatballs a richer, more rounded flavor and keeps them moist. But if you’re looking to lean a little lighter, ground turkey or chicken also work well—just be sure to bump up the seasoning and avoid overcooking, since they dry out more easily.

Ground beef alone is totally fine too—choose 80/20 for the best texture. A little bit of fat is key to juicy, tender meatballs that hold up in that luscious gravy.

Options for Substitutions

This recipe is flexible enough to adjust for dietary needs or pantry limitations. Here’s how you can tweak it:

Breadcrumbs: If you’re out, crushed crackers or oats work in a pinch. For gluten-free, use almond flour or gluten-free panko.
Egg: Acts as a binder. If you’re egg-free, try a flaxseed egg or mashed potatoes.
Milk: Can be swapped with non-dairy options like almond or oat milk—just use unsweetened and unflavored.
Onions: No fresh onions? Try onion powder or shallots for a milder profile.
Gravy base: Beef broth is ideal, but chicken broth works too. Use vegetable broth for a meat-free twist if using plant-based meatballs.
Seasoning: Fresh herbs are great, but dried herbs like thyme, parsley, or Italian seasoning do the job beautifully.

Adapt it to your needs—it’s forgiving and still turns out delicious every time.

Ingredients for This Meatballs with Gravy Recipe

Ground beef (or a beef/pork mix): This forms the base of the meatballs and provides that rich, meaty flavor. A bit of fat in the meat helps keep them juicy.
Breadcrumbs: These soak up moisture and help bind the meatballs together while keeping them tender, not dense.
Milk: Hydrates the breadcrumbs and adds moisture to the meatball mixture.
Egg: Works as a binder to hold the meatballs together during cooking.
Onion: Finely chopped and used in both the meatballs and the gravy, bringing natural sweetness and savory depth.
Garlic: Just a bit boosts the flavor of the meatballs and brings warmth to the gravy.
Salt and black pepper: Essential for seasoning the meat and the gravy.
Worcestershire sauce: Adds umami richness and a subtle tang to both the meatballs and the gravy.
Flour: Used to thicken the gravy into that silky, clingy consistency.
Beef broth: The foundation of the gravy—it adds deep, savory flavor that makes the whole dish come alive.
Butter or oil: For browning the meatballs and sautéing the onions. Helps develop a rich, golden crust and flavor base.
Fresh parsley (optional): A sprinkle on top at the end adds freshness and a pop of color.

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine the ground beef (or beef/pork blend), breadcrumbs, milk, egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Use your hands or a spoon to mix until just combined—don’t overwork the meat or the meatballs will turn out tough.

Step 2: Form the Meatballs

Scoop out the mixture and roll into evenly-sized balls—about 1 ½ inches in diameter. You should get around 16 meatballs. Place them on a tray or plate as you go.

Step 3: Brown the Meatballs

Heat a large skillet over medium heat and add a drizzle of oil or a small pat of butter. Sear the meatballs in batches, turning to brown on all sides. They don’t need to be fully cooked through at this stage—just golden brown. Remove and set aside.

Step 4: Make the Gravy Base

In the same skillet, reduce heat slightly and add a bit more butter or oil if needed. Sauté the sliced or chopped onions until soft and slightly caramelized—about 5–7 minutes. Sprinkle in the flour and stir well to coat the onions. Cook the flour for 1–2 minutes to get rid of the raw taste.

Step 5: Build the Gravy

Slowly pour in the beef broth while stirring to avoid lumps. Bring the mixture to a simmer and let it cook until the gravy thickens—around 4–5 minutes. Add a dash more Worcestershire sauce and season with salt and pepper to taste.

Step 6: Simmer the Meatballs

Return the browned meatballs to the skillet, nestling them into the gravy. Cover and simmer on low heat for about 15 minutes, or until the meatballs are fully cooked and juicy.

Step 7: Garnish and Serve

Once cooked, sprinkle with freshly chopped parsley and a pinch of flaky sea salt if desired. Serve hot over your favorite starch.

How Long to Cook the Meatballs with Gravy

The entire recipe comes together in about 35 to 40 minutes. Here’s the breakdown:

Browning the meatballs: 8–10 minutes
Making the gravy: 10 minutes
Simmering the meatballs in gravy: 15 minutes

You’ll know the meatballs are done when they reach an internal temperature of 165°F (74°C) and are no longer pink inside. The gravy should be smooth, slightly thickened, and rich with flavor by the time you’re ready to serve.

Tips for Perfect Meatballs with Gravy

Don’t overmix the meat: Light hands make tender meatballs. Overworking leads to dense, tough results.
Use a cookie scoop: It helps keep the meatballs uniform in size, so they cook evenly.
Sear in batches: Crowding the pan will steam the meatballs instead of browning them. Give them space!
Let the gravy simmer gently: High heat can break down the texture of the sauce. Keep it low and slow for best results.
Deglaze the pan: Use your beef broth to scrape up the browned bits after searing—that’s pure flavor gold.
Taste and adjust: Don’t be shy—season the gravy at the end with more salt, pepper, or Worcestershire if needed.

Watch Out for These Mistakes While Cooking

Even a simple comfort dish like this can go sideways if you’re not careful. Here are the key mistakes to avoid:

Overmixing the meatball mixture: This can make the texture rubbery. Mix just until combined.
Using lean meat only: Too little fat means dry, crumbly meatballs. Aim for an 80/20 blend for best results.
Skipping the sear: Browning adds major flavor and helps the meatballs hold their shape in the gravy.
Burning the roux: When making the gravy, don’t walk away. Stir constantly after adding flour to avoid a burnt taste.
Not tasting the gravy: You’d be surprised how often this step is forgotten. Adjust seasoning at the end.
Rushing the simmer: Let the meatballs simmer gently so they soak up the gravy and finish cooking evenly.

What to Serve With Meatballs with Gravy?

This dish shines brightest when paired with a cozy side that complements its savory flavors. Here are some of my favorites:

Mashed Potatoes

Creamy, buttery, and perfect for soaking up all that rich gravy.

Steamed White Rice

A lighter base that balances the richness of the meatballs and gravy beautifully.

Buttered Egg Noodles

Classic comfort food vibes—soft, wide noodles are great for catching bits of sauce.

Crusty Bread

Perfect for swiping through your plate and making sure no gravy goes to waste.

Roasted Broccoli or Green Beans

Add a pop of color and freshness to balance out the richness.

Simple Green Salad

Lighten things up with some crunch and acidity—a lemon vinaigrette is a great choice.

Creamed Corn

Adds a touch of sweetness that works surprisingly well with savory meatballs.

A Glass of Red Wine or Cold Beer

Not a side dish, but let’s be honest—it pairs very nicely.

Storage Instructions

Meatballs with Gravy store incredibly well, making them a great make-ahead or meal-prep option. Here’s how to keep them fresh:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the gravy thickens too much.
Freezer: These freeze beautifully! Let them cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat.
Reheat Tips: For best texture, reheat over low heat, covered, to prevent drying out. Add a bit of broth if the sauce has thickened in storage.

Estimated Nutrition (per serving — based on 4 servings)

Keep in mind these are approximate values and can vary depending on specific ingredients used:

Calories: 420
Protein: 25g
Fat: 29g
Saturated Fat: 11g
Carbohydrates: 15g
Sugar: 2g
Fiber: 1g
Sodium: 610mg
Cholesterol: 110mg

This dish is a protein-packed, satisfying dinner. Serve with veggies or a salad to round it out for a balanced plate.

Frequently Asked Questions

How do I keep meatballs from falling apart?

Make sure to use a proper binder—egg and breadcrumbs are essential. Also, don’t skip chilling the meatballs for a few minutes before cooking if your mixture feels too soft.

Can I make this recipe ahead of time?

Yes! You can shape and brown the meatballs a day ahead, then store them in the fridge. When ready to serve, just simmer them in freshly made gravy until heated through and fully cooked.

Can I bake the meatballs instead of pan-frying?

Absolutely. Bake at 400°F (200°C) for about 15–18 minutes or until browned and cooked through, then transfer to the gravy to simmer briefly for added flavor.

Is it possible to make this dish gluten-free?

Yes! Use gluten-free breadcrumbs or oats, and substitute the flour in the gravy with a gluten-free all-purpose blend or cornstarch slurry.

What if I don’t have Worcestershire sauce?

You can use soy sauce, balsamic vinegar, or even a bit of steak sauce as a substitute. It won’t be quite the same, but it’ll still bring that umami depth.

Can I double the recipe for a crowd?

Definitely. Just use a larger pan or cook in batches. The meatballs and gravy scale up easily, making this a great dish for family dinners or gatherings.

How do I prevent lumps in my gravy?

Add the broth slowly while stirring constantly. If you’re unsure, you can whisk the gravy as it cooks to keep it smooth.

What kind of onion should I use?

Yellow onions work best for their balance of sweetness and sharpness, but white or sweet onions are perfectly fine, too.

Conclusion

If you’re craving cozy, home-cooked comfort food, Meatballs with Gravy is the answer. It’s the kind of dish that feels like a hug in a bowl—rich, savory, and completely satisfying. Whether you’re making it for your family, a casual dinner with friends, or just meal prepping for the week, this recipe never disappoints.

It’s one of those dependable, go-to meals that works every time, no matter the season or occasion. And once you’ve tried it, you’ll find yourself coming back to it again and again.