If you are craving something heartwarming, delicious, and downright comforting, this Meatballs and Brown Gravy Recipe will quickly become a favorite in your kitchen. Juicy meatballs, perfectly browned and simmered in a rich, savory brown gravy, create a classic pairing that hits all the right notes of flavor and nostalgia. Whether enjoyed over creamy mashed potatoes or buttered egg noodles, this dish brings that cozy feeling to the table with every bite.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are simple, wholesome, and essential to building the perfect balance of flavors, textures, and aromas in your meatballs and gravy. Each one plays a crucial role, from the tender meat mixture to the savory sauce that ties it all together.
- 1 lb ground beef: Provides a flavorful, juicy base with a nice fat content for tenderness.
- 1/2 lb ground pork: Adds moisture and richness, enhancing the meatballs’ texture.
- 1/2 cup breadcrumbs: Helps bind the meatballs and keeps them light and tender.
- 1/4 cup milk: Moistens the breadcrumbs, ensuring soft meatballs.
- 1 egg: Acts as a binder for the ingredients to hold together perfectly.
- 1/2 small onion (finely chopped): Brings sweetness and a subtle crunch inside.
- 2 cloves garlic (minced): Infuses a lovely aromatic depth throughout.
- 1 tsp salt: Essential for enhancing every flavor component.
- 1/2 tsp black pepper: Adds just the right touch of spice and warmth.
- 1/2 tsp dried thyme: Introduces an earthy herbal note.
- 2 tbsp olive oil (for frying): Perfect for browning the meatballs and adding crispness.
- 2 tbsp unsalted butter: Creates a luscious base for the gravy.
- 2 tbsp all-purpose flour: Thickens the gravy to that signature velvety texture.
- 2 cups beef broth: Adds a deep, meaty flavor to the sauce.
- 1 tbsp Worcestershire sauce: Brings umami complexity and a slight tang.
- 1 tsp Dijon mustard: Provides a subtle zing and depth to the gravy.
- Salt and pepper to taste: To season the gravy perfectly.
- Chopped fresh parsley for garnish (optional): Adds freshness and a pop of color.
How to Make Meatballs and Brown Gravy Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the ground beef and pork with breadcrumbs, milk, egg, onion, garlic, salt, pepper, and thyme in a large bowl. Mix gently until just combined to ensure your meatballs stay tender and not dense. This careful handling makes a noticeable difference to the final texture.
Step 2: Shape and Brown the Meatballs
Form the mixture into 1½-inch meatballs, aiming for uniform size so they cook evenly. Heat olive oil in a skillet over medium heat, then brown the meatballs in batches, turning frequently until all sides are nicely caramelized. This browning step locks in flavor and texture, creating that crave-worthy crust.
Step 3: Make the Brown Gravy
After removing the browned meatballs, melt butter in the same skillet to capture all those tasty browned bits. Whisk in flour to create a roux and cook it for a couple of minutes until it turns golden, which will give your gravy a perfect nutty undertone and a smooth consistency.
Step 4: Add Broth and Flavorings
Slowly add beef broth while whisking to avoid lumps. Stir in Worcestershire sauce and Dijon mustard, then bring the mixture to a simmer. Let it thicken gradually, about 5 to 7 minutes—this process deepens the savory flavor and luxurious texture of the brown gravy.
Step 5: Simmer Meatballs in Gravy
Return the meatballs to the skillet, coating them generously in the luscious gravy. Simmer gently for 10 to 12 minutes until the meatballs are cooked through and bursting with flavor, while the sauce thickens further and clings beautifully to each bite.
How to Serve Meatballs and Brown Gravy Recipe
Garnishes
Adding freshly chopped parsley brightens up the dish visually and adds a dash of herbal freshness that balances the richness of the meatballs and gravy.
Side Dishes
Classic pairings like creamy mashed potatoes or buttered egg noodles soak up the gravy perfectly, making every forkful a celebration of comfort food. For a lighter option, steamed rice works equally well and brings mildness that complements the savory meatballs.
Creative Ways to Present
Try serving these meatballs and brown gravy over a bed of roasted vegetables or inside a warm crusty bread bowl for an unexpected twist. You can even layer the components in a casserole dish, topping with cheese and baking briefly for a hearty, crowd-pleasing casserole.
Make Ahead and Storage
Storing Leftovers
Place leftover meatballs and gravy in an airtight container and store in the refrigerator for up to 3 days. This allows the flavors to meld even more, making for an even tastier meal on day two.
Freezing
This Meatballs and Brown Gravy Recipe freezes beautifully. Freeze cooked meatballs and gravy separately or together in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to prevent the gravy from separating. Adding a splash of broth or water helps restore the perfect sauce consistency and keeps the meatballs moist.
FAQs
Can I use only ground beef instead of mixing with pork?
Absolutely! Using all ground beef works just fine. The pork adds extra moisture and softness, but beef alone will still deliver delicious, flavorful meatballs.
What can I substitute if I don’t have Worcestershire sauce?
A mixture of soy sauce and a little vinegar makes a great substitute that keeps the umami and tang intact in the gravy.
Is it possible to make this recipe gluten-free?
Yes! Simply swap the all-purpose flour with a gluten-free flour blend or cornstarch for the gravy, and use gluten-free breadcrumbs in the meatballs.
Can I bake the meatballs instead of frying?
Definitely. Baking at 400°F for about 20 minutes works well and is less hands-on. Just brown them quickly in the skillet afterward to build that rich crust before adding the gravy.
How do I make the gravy richer and creamier?
Try stirring in a splash of heavy cream right at the end of cooking. It adds luscious smoothness and balances the savory flavors beautifully.
Final Thoughts
This Meatballs and Brown Gravy Recipe is pure comfort food that feels like a warm hug on a plate. Easy to make and utterly satisfying, it’s a dish you’ll want to keep coming back to, whether for weeknight dinners or cozy weekend meals. Give it a try and enjoy every savory, saucy bite with those you love.
Print
Meatballs and Brown Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This classic Meatballs and Brown Gravy recipe combines juicy, tender meatballs made from ground beef and pork, simmered in a rich, savory brown gravy. Perfectly browned in a skillet and cooked to perfection on the stovetop, this comforting dish is ideal served over mashed potatoes, rice, or egg noodles for a satisfying meal.
Ingredients
Meatballs
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 2 tbsp olive oil (for frying)
Brown Gravy
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, finely chopped onion, minced garlic, salt, black pepper, and dried thyme. Mix gently until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Shape the Meatballs: Form the mixture into 1½-inch meatballs, ensuring they are uniform in size for even cooking.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches and cook, turning occasionally, until evenly browned on all sides, about 6 to 8 minutes. Remove the browned meatballs from the skillet and set aside.
- Make the Roux: In the same skillet, melt the unsalted butter. Whisk in the all-purpose flour to form a roux and cook for 2 to 3 minutes, stirring constantly, until the roux turns a golden color.
- Prepare the Gravy: Gradually whisk in the beef broth to the roux, then stir in Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer and cook until the gravy thickens, about 5 to 7 minutes. Season with additional salt and pepper to taste.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet with the gravy. Cover and simmer gently for 10 to 12 minutes, or until meatballs are cooked through and tender.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish if desired. Serve the meatballs and brown gravy hot over mashed potatoes, rice, or egg noodles for a hearty, comforting meal.
Notes
- For a lighter alternative, substitute ground turkey for the beef and pork.
- Adding a splash of cream to the gravy enhances richness and smoothness.
- Ensure not to overmix the meatball mixture to maintain tenderness.
- Meatballs can be made ahead and refrigerated before cooking.
