If you have been craving comfort food that warms the soul, this Meatballs in Rich Gravy Recipe is bound to become your new favorite. Juicy, tender meatballs made from a blend of ground beef and pork simmer gently in a luscious, flavorful gravy full of buttery richness and savory depth. From the first bite, the combination of herbs and seasonings brings out the very best of homemade cooking, turning simple ingredients into a truly satisfying dish that feels like a warm hug on a plate. Whether for a cozy family dinner or an impressive meal to share with friends, this recipe delivers a timeless classic you’ll want to make again and again.
Ingredients You’ll Need
The magic of this dish lies in its straightforward yet essential ingredients, each playing a unique role to build layers of texture, flavor, and color that elevate those meatballs and rich gravy into something unforgettable.
- Ground beef: Provides robust flavor and juicy texture that forms the base of the meatballs.
- Ground pork: Adds tenderness and a delicate balance to the beef.
- Large egg: Acts as a natural binder, holding the meatball mixture together perfectly.
- Italian seasoned breadcrumbs: Keep the meatballs moist and infuse them with a hint of savory herbs.
- Salt and pepper: Simple seasoning that enhances every bite.
- Garlic powder: Adds a subtle warmth and aromatic depth.
- Olive oil: For frying the meatballs, helping develop a golden crust.
- Butter: Core of the roux that enriches the gravy’s creamy texture.
- Flour: Thickens the gravy, giving it that beautiful, velvety finish.
- Beef broth: Gives the gravy its savory backbone and depth.
- Worcestershire sauce: Adds complexity and umami, elevating the gravy’s flavor.
- Onion powder: Provides a subtle sweetness and aromatic background.
- Ground sage: Brings in an earthy, herby note that complements the meats beautifully.
- Fresh parsley (optional): A splash of green freshness for garnish and color contrast.
How to Make Meatballs in Rich Gravy Recipe
Step 1: Mix and Form Meatballs
Begin by combining all the meatball ingredients except the olive oil in a large bowl. Using your hands makes mixing a breeze and ensures everything is evenly combined. Then, shape the mixture into roughly 1¼ to 1½-inch meatballs — about 25 to 30 in total. Lining them on parchment makes clean-up quick, and it’s easier to handle them when frying.
Step 2: Brown the Meatballs
Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Cook the meatballs in batches to avoid overcrowding, browning all sides for 5 to 7 minutes per batch. Turning them with tongs helps maintain their shape and get even color all around. Once browned, transfer them to a plate and set aside.
Step 3: Clear Out Excess Fat, Keep the Flavor
Pour out most of the fat from the pan, but don’t wipe away the flavorful browned bits stuck to the bottom — they’re pure gold for the gravy base. These bits will infuse the sauce with a deep, meaty richness.
Step 4: Make the Roux
Lower the heat to medium and add butter to the pan. Once melted, whisk in the flour and cook for a few minutes, stirring often. When the roux turns a gorgeous golden color, you’re ready for the next step. This stage is where your gravy develops its creamy, thick texture and subtle nutty undertones.
Step 5: Add Broth and Whisk
Gradually pour in the beef broth while whisking continuously. This takes patience but ensures a smooth sauce free of lumps. The broth melds beautifully with the roux, thickening into the luscious gravy that will hug each meatball.
Step 6: Season the Gravy
Incorporate Worcestershire sauce, onion powder, and ground sage into the mixture. These seasonings bring incredible flavor layers to the gravy, balancing savory, sweet, and herbaceous notes that perfectly complement the meatballs.
Step 7: Simmer the Meatballs in Gravy
Return the browned meatballs to the pan, nestling them gently into the sauce. Let them simmer undisturbed for about 10 minutes until fully cooked and the gravy thickens to your preference. This simmer time lets the flavors meld and creates a remarkably rich dish.
Step 8: Final Taste and Garnish
Give the gravy a taste and adjust salt and pepper if needed. For that extra touch of color and freshness, sprinkle with chopped parsley — it’s the perfect finishing touch before serving.
How to Serve Meatballs in Rich Gravy Recipe
Garnishes
A sprinkle of fresh parsley not only livens up the plate with a pop of green but also adds a clean, herbaceous contrast to the deep richness of the gravy. Optional parmesan cheese or a dash of crushed red pepper flakes can add a delightful twist if you feel adventurous.
Side Dishes
This dish shines when paired with creamy mashed potatoes, buttery egg noodles, or even fluffy rice — all perfect for soaking up every last bit of that rich gravy. Roasted seasonal vegetables or a crisp green salad balance the richness with freshness and texture.
Creative Ways to Present
Looking to wow guests? Serve the meatballs over a bed of creamy polenta or stuffed inside a soft kaiser roll for a hearty meatball sandwich. For a cozy weeknight meal, plate with buttery dinner rolls on the side for dipping, making the experience interactive and indulgent.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover meatballs and gravy to an airtight container and refrigerate for up to 3 days. The flavors will deepen overnight, making seconds even more delicious than the first serving!
Freezing
These meatballs freeze wonderfully. Place cooked meatballs and gravy separately or together in freezer-safe containers or heavy-duty zip bags. They will keep well for up to 3 months, perfect for busy nights when comfort food is a must without the fuss.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If frozen, thaw overnight in the fridge before reheating. Adding a splash of broth or water can help loosen the gravy if it thickened too much during storage.
FAQs
Can I use all beef instead of a mix of beef and pork?
Absolutely! Using all ground beef will still yield tasty meatballs, but incorporating pork adds juiciness and a subtle flavor that makes the texture a bit more tender and the overall taste richer.
Is this recipe suitable for freezing and meal prep?
Yes, it’s an excellent candidate for meal prep. Both the meatballs and gravy freeze well, making it easy to enjoy a homemade comfort meal even on your busiest days.
What can I substitute if I don’t have Worcestershire sauce?
If you don’t have Worcestershire sauce, soy sauce or a splash of balsamic vinegar can add a similar umami kick. Just use a little less to avoid overpowering the gravy’s flavor balance.
How do I prevent the meatballs from falling apart while cooking?
Make sure not to overmix the meat mixture when combining ingredients, and handle the meatballs gently when forming and turning. The egg and breadcrumbs act as binders, but overworking the meat can make them tough or crumbly.
Can I make this recipe gluten-free?
Yes! Simply substitute the Italian breadcrumbs with gluten-free breadcrumbs and use gluten-free flour or cornstarch for thickening the gravy. Just be mindful to double-check your beef broth for gluten content as well.
Final Thoughts
This Meatballs in Rich Gravy Recipe is one of those classic dishes that never go out of style — comforting, satisfying, and surprisingly simple to make. Once you try it, I’m confident it will become a staple in your cooking rotation, offering comfort food that feels like a warm, homemade hug. So gather your ingredients, roll up your sleeves, and treat yourself to meatballs and gravy done just right. You won’t regret it!
Print
Meatballs in Rich Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Classic homemade meatballs simmered in a rich, savory gravy made from beef broth, butter, and flour. These meatballs are a comforting, hearty dish perfect for family dinners, combining ground beef and pork with Italian seasoned breadcrumbs and aromatic spices, then pan-fried and gently cooked in gravy until tender and flavorful.
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1/2 cup Italian seasoned breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Pepper, to taste
For Frying
- 2 tablespoons olive oil
Gravy
- 1/4 cup butter (1/2 stick)
- 1/3 cup flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare Meatball Mixture: In a large mixing bowl, combine ground beef, ground pork, egg, Italian seasoned breadcrumbs, salt, garlic powder, and pepper to taste. Using your hands, mix all ingredients thoroughly until well combined. Form the mixture into 1 ¼ to 1 ½-inch meatballs, about 2 ½ tablespoons per meatball, yielding approximately 25-30 meatballs. Place the formed meatballs on a parchment-lined baking sheet or plates for easy handling.
- Fry Meatballs: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, fry the meatballs in two batches to avoid overcrowding. Cook each batch for about 5-7 minutes, turning with tongs to brown all sides evenly. Add more oil if necessary for the second batch. Remove browned meatballs and set them aside on a plate.
- Prepare Skillet for Gravy: Carefully pour out the excess fat from the skillet, leaving behind the flavorful browned bits on the bottom. This residue adds depth to the gravy, so do not wipe the skillet clean.
- Make Roux: Reduce heat to medium and add the butter to the skillet. When melted, stir in the flour continuously and cook for several minutes until the roux turns a golden color, indicating it’s ready for the next step.
- Add Broth: Gradually whisk in the beef broth to the roux, ensuring the flour fully dissolves into the sauce without lumps. Continue to whisk for a smooth consistency.
- Season Gravy: Incorporate Worcestershire sauce, onion powder, and ground sage into the gravy. Stir well to combine all flavors uniformly.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet with the gravy. Let them simmer gently for about 10 minutes, allowing the meatballs to cook through completely while the gravy thickens to your preferred consistency.
- Finish and Serve: Taste the gravy and season with additional salt and pepper if needed. Sprinkle chopped fresh parsley over the dish for a burst of color and freshness. Serve immediately while hot.
Notes
- To ensure even cooking, avoid overcrowding the skillet when frying meatballs; cook in batches if necessary.
- For a thicker gravy, you can simmer it a bit longer or add a little more flour when making the roux.
- Fresh parsley is optional but recommended for garnish and freshness.
- Leftover meatballs and gravy can be refrigerated for up to 3 days and reheated gently on stovetop.
- For a gluten-free version, substitute the Italian seasoned breadcrumbs with gluten-free breadcrumbs and use gluten-free flour.
