Ultimate Homemade Meatballs and Gravy Recipe for Comfort Food
Tender, juicy homemade meatballs simmered in a rich, savory gravy. A classic comfort food dish that's perfect for family dinners and meal prep.
restaurant_menu Ingredients
Meatballs
Gravy
hardware Essential Tools
Large mixing bowl, skillet, whisk, measuring cups and spoons
format_list_numbered Preparation
Meatball Preparation
Combine all meatball ingredients in a bowl and mix gently.
Roll into 1.5-inch meatballs.
Gravy Preparation
Melt butter in skillet, whisk in flour, cook for 2 minutes.
Slowly add beef broth while whisking.
Add Worcestershire sauce and seasonings, simmer until thickened.
Cooking
Brown meatballs in skillet.
Add meatballs to gravy, cover and simmer for 25 minutes.
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Try These Variations
Swedish Meatballs
Add nutmeg and allspice, use beef and pork.
Spicy Meatballs
Add red pepper flakes.
Chef's Pro Tips
Don’t overmix the meatball mixture.
Use a meat thermometer to ensure doneness.
Adjust gravy consistency with broth.
Storage Guide
Refrigerate leftovers for up to 4 days. Freeze for up to 3 months. Reheat gently.
Avoid These Mistakes
✕ Overmixing meatballs leads to toughness.
✕ Using too lean ground beef results in dryness.
✕ Burning the roux makes gravy bitter.
nutrition Nutrition Facts
Per serving: 1.5 meatballs with 1/2 cup gravy
Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
flag Conclusion
Enjoy this classic comfort food that’s perfect for any occasion. With its rich flavors and tender textures, it’s sure to be a family favorite.
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Frequently Asked Questions
Can I use frozen meatballs? expand_more
Yes, but fresh are better. Thaw before adding to gravy.
Can I make this in a slow cooker? expand_more
Yes, brown meatballs first, then cook on low for 4-6 hours.
Can I make this gluten-free? expand_more
Use gluten-free breadcrumbs and flour.
What kind of breadcrumbs should I use? expand_more
Panko or Italian-style breadcrumbs work well.
Can I add vegetables to the gravy? expand_more
Yes, sauté diced carrots, celery, and onions before making the roux.
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