Name: Homemade Meatballs and Gravy!
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 lb ground beef; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon oregano; 1/4 teaspoon thyme; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 egg (slightly beaten); 1/4 cup whole milk; 1/2 cup Panko crumbs; 1 Tablespoon meat drippings (**Reserve after baking the meatballs); 1 Tablespoon butter; 2 Tablespoons flour; 1 Tablespoon Worcestershire Sauce; 1 1/2-2 cups beef stock or broth (***2 cups will make the gravy thinner); 1 Tablespoon minced onion; 1/4 teaspoon celery seed; 1/4 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1 Tablespoon fresh parsley

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Homemade Meatballs and Gravy

a quick and easy homemade entree perfect for Sunday dinner!

Hello, friends!

Over the years, I’ve eaten my share of meatballs.

Growing up, my dad’s family was Norwegian. So many a Sunday lunch at one of his aunt’s homes consisted of meatballs filled with spices like nutmeg, ginger, and allspice, and covered with a rich cream-based gravy.

Later, as an adult, I worked for an AMAZING cook, who taught me how to make the best Italian meatballs EVER!

I’ve also had turkey and chicken meatballs, sweet and sour meatballs, and even Cranberry-Sauerkraut meatballs!

But I have to say, the meatballs and gravy recipe I’m sharing today is hands down my absolute favorite!

And recently I found out they are one of my mom’s favorite too.

Mom was feeling a bit under the weather recently with her arthritis. When this happens it makes it hard for her to even wash up a few dishes, never mind cook a meal. So I offered to make up a few meals for her. Her response? “Could you make me some of your meatballs and gravy? I’ve been craving them for days!”

These yummy meatballs in rich beef gravy are definitely one of my go-to comfort foods, so I totally understood mom craving them.

There is just something about these perfectly seasoned, perfectly sized meatballs that make everything a-okay in the world.

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WHAT YOU’LL NEED TO MAKE MEATBALLS AND GRAVY:

Recommended Equipment/Kitchen Tools:

Baking Sheets
Non-Stick Spray
Skillet
Wooden Spoons
Whisk
Glass Measuring Cup
Sieve (optional)

Ingredients:

For Meatballs:

Ground Beef (can also use a mixture of pork and ground beef)
Garlic Powder
Onion Powder
Oregano
Thyme
Salt
Pepper
Egg
Panko crumbs (or bread crumbs)
Whole Milk

For Gravy:

Drippings
Butter
Flour
Beef Stock (or broth)
Worcestershire Sauce
Garlic Powder
Onion
Celery Seed
Smoked Paprika
Parsley

HOW TO MAKE HOMEMADE MEATBALLS AND GRAVY:

The most important ingredient in these meatballs is the MEAT! Often times I will use a combination of ground beef and pork. But most times, I just use ground beef. I do recommend for this recipe that you don’t use really lean ground beef, as the drippings are key in the gravy. (More on that below).

Now I know I’m going to be asked if you can substitute turkey in this recipe and the answer is of course, yes. But for this post, we’re sticking with the beef.

Grease a baking sheet. ***NOTE: I usually line my baking sheet with parchment paper but because we want those dark bits and drippings, I recommend just spraying your sheet with non-stick cooking spray!
Add the ingredients for the meatballs to a large mixing bowl. Using a fork, gently combine them, making sure not to overmix. ***NOTE: Overmixing will cause them to become dry and tough.
Form the meat mixture into 1 1/2 inch balls. (I use a generous Tablespoon to form my balls)
Place the meatballs on the baking sheet. (The recipe makes 22-24 meatballs so you will need two baking sheets!
Bake the meatballs in a preheated 400° oven for 15-17 minutes.
When the meatballs are done remove them from the oven.
Place the meatballs on a plate.

Reserve a Tablespoon of the drippings from the baking sheet. (I also like to scape off those little brown bits too), and place the drippings (and bits) into a large skillet.
Add butter, then flour to make a roux.
When the flour has cooked for 30 seconds, add in the stock, onion, Worcestershire sauce, and seasonings.
Let the gravy simmer until it begins to thicken. (About 5 minutes).
Add the meatballs into the gravy and let simmer until meatballs are heated through. (Another 4-5 minutes).

can you freeze the meatballs?

YES! You can definitely freeze the meatballs before or after baking them. Here’s how:

Before Baking:

Place the meatballs on a parchment-lined baking sheet.
Lay the baking sheet in the freezer for 30 minutes or just until the meatballs harden.
Remove the meatballs and place them in freezer bags or an air-tight freezer-friendly container.
TO THAW: Remove the meatballs (how every many you need) from the freezer. Place them in the refrigerator overnight to thaw. Bake according to the recipe directions.

After Baking:

Allow the meatballs to cool completely.
Place the meatballs on a parchment-lined baking sheet
Freeze for 30 minutes or until hard.
Remove the meatballs and place them in freezer bags or an air-tight freezer-friendly container.
Thaw overnight in the refrigerator.
Reheat with gravy in a skillet, microwave, oven, or crockpot.

Like I said. There is something so comforting about these moist, perfectly spiced meatballs. Especially when they are covered in that rich, dark beef gravy.

Serve them over noodles for a quick and easy weeknight dinner. Or plate them up with a side of mashed potatoes and a healthy veggie!

Either way, if you’re a meatball lover, this recipe will be making an appearance on your weekly menu often.

Here is the full recipe! Enjoy!