Beef and gravy is such a fabulous combination, and I reckon it’s why my family loves it when I make beef tips and gravy. Another favorite is my meatballs and gravy. Just like my Salisbury steak or cube steak, this meatballs and gravy recipe is a fantastic solution when comfort food cravings hit. The gravy is outstanding (and super simple!), and the ground beef meatballs are to die for.
Recipe highlights
Mouthwatering comfort food. The meatballs are tender, meaty, and rich, and the gravy is perfectly seasoned and ultra-savory. It’s also my go-to recipe for cozy winter nights. Simple ingredients. A handful of spices and classic meatball ingredients are all you’ll need. Super versatile. If you have picky eaters to please, check out the many variation ideas in the Tips and Variations section! Easy to make ahead. This is one of my favorite dinners to make because I can prepare it days in advance. All I have to do before serving is reheat the meatballs and gravy, then everyone can dig in!
Ingredients needed
As mentioned earlier, the ingredients for this recipe are super simple. They are pretty much the same as any standard meatball dish. Here is what you’ll need:
Ground beef. Do yourself a favor and make the meatballs with ground beef that has some fat in it, like 90/10 or 85/15. Extra lean ground beef is a no-go; it leaves the meatballs dry and bland, and that’s not what we want for comforting dinners! Egg. To bind the meatballs together. Breadcrumbs. My secret to extra tasty meatballs is panko breadcrumbs. While standard breadcrumbs also work, the larger flakes from the panko variety are just that much more sturdy (we don’t want this breaking apart in the gravy!). Olive oil. The beef is juicy as-is, but I like to make the meatballs with a little bit of oil for extra moisture. Herbs and seasonings. For this base, I’m using a mix of fresh parsley, salt, pepper, paprika, and an Italian seasoning blend. Butter. For pan-frying. Onions. Sauteed onions are the savory secret in the homemade gravy. Feel free to use shallots as a substitute. Flour. To thicken the gravy. You can use any kind of flour you like, such as all-purpose, whole wheat, or gluten-free flour. Beef broth. My favorite broth to use in homemade gravy recipes. Choose a brand that has the least number of ingredients and no added sugar. I like the McCormick’s or the Whole Foods brand. Cream. The gravy wouldn’t be nearly as smooth and luscious without a splash of cream! Whole milk or full-fat coconut milk will work, but you’ll need to mix it VERY well to prevent any curdling. Dijon mustard. You can use yellow mustard if that’s all you have at home but it won’t add as much depth as Dijon. Worcestershire sauce. A beef recipe’s best friend! It takes the beefy and savory flavors to new heights. Salt and pepper. To taste.
Find the printable recipe with measurements below.
How to make meatballs and gravy
Step 1- Make the meatballs. Gently stir the meatball ingredients together in a large bowl until just combined. Shape scoops of the meatball mixture into round meatballs. Step 2- Fry the meatballs. Melt the butter in a large skillet, then add the meatballs. Brown on all sides, then set aside on a plate. Step 3- Make the gravy. Saute the onion in the now-empty pan. Stir in the butter and flour and cook for 2 minutes. Afterward, whisk in the rest of the ingredients. Step 4- Simmer in gravy. Reduce the heat and add the meatballs back into the pan. Simmer until the meatballs are cooked through. Garnish with fresh parsley, then enjoy!
Alternative cooking methods
Technically, any meatballs can be used for this recipe as the gravy is the star (or rather, the pairing is!). If you don’t want to cook the meatballs in the skillet, I’ve tested this recipe both in the oven and air fryer, so you have no excuses! Oven instructions: After rolling, place the meatballs in a parchment-lined baking pan. Bake in a 400ºF oven for 12 to 15 minutes. Finish them under the broiler for about 5 minutes or until they’re browned and crisp. Air fryer instructions: Follow the exact process of my air fryer meatballs or air fryer turkey meatballs, then toss them through the gravy.
Recipe tips and variations
Don’t overmix the meatballs. It’s my #1 rule for homemade meatballs! If you overwork the meat mixture, your meatballs will be tough, gummy, or dry. Wet your hands. Rinse your hands with water before rolling the meatballs to keep the beef from sticking. Use other ground meat (or pre-made meatballs!). Ground pork and ground turkey are both fantastic options. Pre-made meatballs work too, so try this recipe with my ground chicken meatballs, pork meatballs, or vegetarian-friendly eggplant meatballs! Make them cheesy. When I want to jazz up homemade meatballs, I’ll stir shredded mozzarella or cheddar cheese into the mix. Make this vegan-friendly. This recipe would be just as tasty without the meat! Try it with my vegan meatballs and a vegan-friendly gravy instead.
Storage instructions
To store: Once cool, store the leftovers in an airtight container in the refrigerator for 3 to 4 days. To freeze: They also freeze well for up to 3 months. Let them thaw in the fridge overnight before reheating. To reheat: You can reheat the meatballs and gravy in a skillet over medium heat until warmed through. To help loosen the gravy, add a splash of beef broth or water to the skillet.
Frequently asked questions
More mouthwatering meatball recipes to try:
Firecracker Meatballs– The fiery sauce is seriously addictive. Sweet and Sour Meatballs– Perfect as an appetizer or main dish in itself. Keto Meatballs– Low in carbs but full of flavor. Lamb Meatballs– An underrated kind of ground meat. Meatball Sub– I love to use these leftovers to make it into hearty sandwiches.
