Meatballs and Gravy

Savory meatballs smothered in brown gravy with sautéed onions and garlic. Perfect served over creamy mashed potatoes for a hearty and comforting meal. This Meatballs and Gravy recipe is make-ahead and freezer friendly.

Sometimes cooking with ground beef can be repetitive. We tend to always circulate the same handful of ground beef recipes, at least I do. So anytime I can make a dish that isn't part of that normal circulation I do.

This recipe is much like my hamburger steak recipe, the main difference is the shape of course. While that isn't that much of a difference, it still feels like a completely different recipe. My husband and kids loved it, and I do believe I even heard someone mention liking the meatballs more because of their size.

You really can't go wrong with a hearty and comforting dish like meatballs and gravy, especially when paired with creamy mashed potatoes. Try my Roasted Garlic Mashed Potatoes recipe for a burst of delicious flavor.

How To Make Meatballs And Gravy

In a large skillet over medium heat brown the meatballs on all sides. Remove from the pan. Discard all but approximately 2 tablespoons of the grease from the pan.

Now add in the butter and onions. Sauté until lightly browned and tender. Add the garlic to the pan and sauté for 30 seconds.

Add the flour to the pan, whisking to make the roux. Be sure to scrape the bottom of the pan to remove the brown bits. Cook for 1 minute, whisking regularly.

Pour in the beef stock, whisking to prevent clumping. Turn the heat to low and maintain a simmer. Place the meatballs back in the pan. Season and continue cooking for 8-10 minutes or until the meatballs are cooked through and the gravy has thickened. Stir occasionally to prevent burning. Enjoy!

Freezing

You can freeze this recipe a few different ways. My favorite way is to simply freeze the leftovers in an airtight container.

To Freeze Raw Meatballs - Lay raw meatballs out in a single layer on a parchment lined sheet tray. Freeze for several hours then place in a freezer bag or container. Thaw completely before continuing with the recipe.

To Freeze Cooked Meatballs - You can freeze the meatballs after you have browned them in the skillet. You do not have to fully cook them before freezing them. Place the meatballs, in a single layer, on a parchment lined sheet tray.

Freeze for several hours then place in a freezer bag or container. Thaw completely before continuing with the recipe.

Making In Advance

You can make the meatballs up to 2 days in advance and store, covered, in the refrigerator. When you are ready to cook the meatballs, remove from the refrigerator 30 minutes before cooking and continue with the recipe.

The entire Meatballs and Gravy recipe can be fully prepared and stored in the refrigerator for up to 7 days.

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📖 Recipe

Meatballs and Gravy

This dish is the ultimate comfort meal, perfect served over mashed potatoes. Whether you're preparing it for a family dinner, a cozy weeknight meal, or a comforting dish to serve to guests, Meatballs in Brown Gravy are sure to please everyone at the table.

5 from 15 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Freezer Friendly

Servings 4

Ingredients

  

1x2x3x

• 1 ½ pounds ground beef
• ¼ cup breadcrumbs
• 1 large egg
• 1 ½ teaspoons salt
• ½ teaspoon pepper
• 2 teaspoons garlic powder
• ¾ teaspoon paprika
• ½ teaspoon onion powder
• 1 teaspoon parsley fresh or dried
• ½ teaspoon ground mustard
• 3 teaspoons Worcestershire sauce
• 2 tablespoons butter
• 1 cup onion thinly sliced
• 4 cloves garlic minced
• 5 tablespoons flour
• 3 cups beef stock

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

 

• In a large bowl combine the ground beef, breadcrumbs, egg, 2 teaspoons of Worcestershire sauce, salt, pepper, onion powder, parsley,1 teaspoon of garlic powder, paprika and the ground mustard.  Mix until fully combined.
• Portion the meat into 1 ½" portions and roll into meatballs.  Approximately 25 meatballs.
• In a large skillet over medium heat begin browning the meatballs on all sides.  Remove from the pan. Discard all but approximately 2 tablespoons of the grease from the pan. 
• Now add in the butter and onions. Sauté until lightly browned and tender. Add the garlic to the pan and sauté for 30 seconds.
• Add the flour to the pan, whisking to make the roux. Be sure to scrape the bottom of the pan to remove the brown bits. Cook for 1 minute, whisking regularly.
• Pour in the beef stock, whisking to prevent clumping. Turn the heat to low and maintain a simmer. Place the meatballs back in the pan. Season with the remaining garlic powder, and 1 teaspoon of Worcestershire sauce.  Continue cooking for 8-10 minutes or until the meatballs are cooked through and the gravy has thickened. Stir occasionally to prevent burning.  Season with salt and pepper to taste.  Enjoy!

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