There’s something utterly irresistible about a plate of tender meatballs drowned in silky, savory gravy. That’s why I can’t wait to introduce you to Gravy Lover’s Meatballs, a dish that blends juicy beef and pork spheres with a deeply flavorful sauce that begs for a swipe of mashed potatoes or a mound of warm egg noodles. From the aromatic sautéed onions to the subtle kick of Dijon, every bite is a little celebration of comfort food at its best. Whether you’re setting the family table on a weeknight or spoiling your friends at a Sunday supper, this is the recipe that makes you feel like a gravy superstar.
Ingredients You’ll Need
The ingredients for Gravy Lover’s Meatballs are beautifully simple, but don’t let that fool you—each one earns its place, building layers of hearty, comforting flavors and ensuring those meatballs stay delightfully moist. Here’s why you’ll love every element that goes into this dish.
- Ground beef: Delivers classic, robust flavor and the right amount of fat for juicy, tender meatballs.
- Ground pork: Adds a touch of sweetness and extra richness, making the texture even more luxurious.
- Breadcrumbs: Soaked in milk, they act as a secret weapon for keeping the meatballs soft and cloud-like.
- Milk: Moistens the breadcrumbs, so the meatballs hold together but never feel dry or dense.
- Egg: Binds everything together, contributing to a pillowy finished product.
- Onion (finely minced): Brings subtle sweetness and aromatic depth throughout the mix.
- Garlic (minced): Infuses the meatballs with gentle, savory warmth.
- Fresh parsley (chopped): Pops of green brightness in every bite, plus a fresh, peppery note.
- Worcestershire sauce: Adds umami and a mysterious, moreish quality you can’t quite put your finger on.
- Salt: Essential for balancing and enhancing every other flavor.
- Black pepper: Just enough bite to wake up the savoriness of the dish.
- Olive oil: For browning; choose one with good flavor, since it forms the meatballs’ crispy, golden exterior.
- Unsalted butter: Forms a rich base for the luscious gravy, lending it a luxurious mouthfeel.
- All-purpose flour: Used to thicken the gravy, so every bite coats your fork and doesn’t slide off the meatballs.
- Beef broth: Deepens the sauce with savory notes and keeps that gravy gloriously glossy.
- Dijon mustard: Offers a faint tang and complexity to the sauce without overpowering it.
- Onion powder: Boosts the gravy’s allium flavor for an extra punch.
- Garlic powder: Gently rounds out the sauce and ties everything together.
- Additional salt and pepper: To season the gravy exactly to your taste.
How to Make Gravy Lover’s Meatballs
Step 1: Soak the Breadcrumbs
Start off by combining the breadcrumbs and milk in a small bowl and letting them sit for about 5 minutes. This little pause gives your meatballs an unbelievably soft and moist texture, ensuring every bite is melt-in-your-mouth perfection.
Step 2: Mix and Shape the Meatballs
In a large bowl, gently mix together the ground beef, ground pork, soaked breadcrumbs, egg, minced onion, garlic, parsley, Worcestershire sauce, salt, and pepper. You want to use clean hands or a fork for this part and mix just enough to combine—overworking it can make the meatballs tough. Roll the mixture into approximately 1 1/2-inch balls; you should end up with around 24 meatballs.
Step 3: Brown the Meatballs
Heat olive oil in a large skillet over medium heat. Working in batches if necessary, add the meatballs in a single layer and brown them on all sides—this should take about 8 minutes. Don’t rush this step! Browning builds up the flavor and creates a delicious, caramelized crust. Once browned, transfer the meatballs to a plate and set aside.
Step 4: Make the Gravy
In the same skillet (don’t rinse it: those browned bits are flavor gold), melt the butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until you have a pale golden roux that smells deliciously nutty. Gradually whisk in the beef broth so no lumps form, and continue cooking until the sauce thickens slightly. Stir in the Dijon mustard, onion powder, and garlic powder, then season to taste with additional salt and pepper.
Step 5: Simmer the Meatballs in Gravy
Return the browned meatballs to the skillet, nestling them gently into the gravy. Spoon a little sauce over the tops and lower the heat to a gentle simmer. Allow everything to bubble away for 10 to 12 minutes, so the meatballs finish cooking through and soak up those luscious flavors. The gravy will thicken and the kitchen will smell incredible—it’s almost time to eat!
How to Serve Gravy Lover’s Meatballs
Garnishes
Take your Gravy Lover’s Meatballs to the next level with a simple flourish like a sprinkling of extra fresh parsley or a dusting of cracked black pepper. For a touch of color and freshness, a few chives or a scattering of microgreens work wonders just before serving.
Side Dishes
For the ultimate comfort feast, plate your meatballs over a cloud of buttery mashed potatoes, fluffy rice, or tender egg noodles—each one soaks up that gorgeous gravy. A crisp green salad or some steamed green beans make for a lovely, vibrant contrast, cutting through the richness beautifully.
Creative Ways to Present
Don’t be afraid to switch things up—spoon Gravy Lover’s Meatballs into a soft sub roll for a decadent sandwich, pile them atop a bowl of creamy polenta, or serve them as party bites nestled in a mini skillet. However you serve them, that velvety gravy is the true star.
Make Ahead and Storage
Storing Leftovers
Leftover Gravy Lover’s Meatballs store like a dream! Simply transfer any cooled meatballs and gravy to an airtight container and refrigerate for up to 3 days. The flavors actually meld and deepen overnight, making leftovers something to look forward to.
Freezing
To freeze, let the meatballs and gravy cool completely, then portion them into freezer-safe containers. You can freeze the cooked meatballs with or without the gravy for up to 2 months. If freezing raw, place the formed balls on a baking sheet until firm, then pack into bags; thaw before cooking and simmering in fresh gravy.
Reheating
Reheat the meatballs gently on the stovetop over low heat, adding a splash of broth or water if the gravy needs loosening. Microwave reheating works too—cover the dish to prevent splatters and check every 30 seconds until hot through. Stir occasionally to keep that gravy perfectly silky.
FAQs
Can I substitute the pork with something else?
Absolutely! If you prefer not to use pork, ground chicken or turkey make a lighter alternative, or simply use all beef. Just note the flavor will change slightly, but it’ll still be delicious and saucy.
What’s the best way to ensure meatballs stay tender?
The secret is soaking the breadcrumbs in milk and mixing the meat gently—don’t overwork the mixture. This, along with not overcooking, guarantees those Gravy Lover’s Meatballs come out tender every time.
Can I make the meatballs ahead of time?
Definitely! Roll and brown them a day ahead, refrigerate, then finish in the gravy just before serving. They also freeze beautifully, so you can have a stash ready for busy nights or unexpected guests.
What can I use instead of beef broth for the gravy?
For a slightly lighter gravy, swap out half (or all) of the beef broth with chicken broth, or even a good-quality vegetable broth if you prefer. Each option brings its own lovely dimension to the finished dish.
My gravy turned out too thick/thin—how do I fix it?
No worries! If it’s too thick, whisk in a splash of extra broth or water. If it’s too thin, keep simmering until it reduces, or whisk in a cornstarch slurry (cornstarch mixed with cold water) and gently simmer until it reaches your desired consistency.
Final Thoughts
If you’re ready to level up your comfort food game, Gravy Lover’s Meatballs are your new best friend. They’re unfussy but impressive, deeply flavorful, and guaranteed to gather everyone around the table in a hurry. I hope this recipe becomes your go-to for cozy evenings and feel-good dinners!
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Gravy Lover’s Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: American, Comfort Food
- Diet: Non-Vegetarian
Description
These delicious Gravy Lover’s Meatballs are a comforting and hearty dish that pairs perfectly with mashed potatoes or pasta. Juicy meatballs are simmered in a rich, savory gravy that is sure to satisfy your cravings for a home-cooked meal.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/2 small onion, finely minced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Gravy:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups beef broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Additional salt and pepper to taste
Instructions
- Prepare the Meatballs: In a small bowl, combine breadcrumbs and milk and let soak for 5 minutes. In a large bowl, mix ground beef, ground pork, soaked breadcrumbs, egg, onion, garlic, parsley, Worcestershire sauce, salt, and pepper until just combined. Shape into 1 1/2-inch meatballs.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat and brown meatballs on all sides, about 8 minutes, until mostly cooked through. Remove meatballs and set aside.
- Make the Gravy: In the same skillet, melt butter, then whisk in flour and cook for 1 to 2 minutes to form a roux. Slowly whisk in beef broth until smooth and slightly thickened. Stir in Dijon mustard, onion powder, garlic powder, and season with additional salt and pepper.
- Simmer: Return meatballs to the skillet and simmer in the gravy for 10 to 12 minutes, until cooked through and tender.
- Serve: Serve warm with mashed potatoes, rice, or egg noodles.
Notes
- For richer flavor, substitute half of the beef broth with chicken broth.
- You can make the meatballs ahead and freeze them, then add to gravy when ready to serve.
Nutrition
- Serving Size: 4 meatballs with gravy
- Calories: 410
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 115 mg
