meatball gravy recipe
The Best meatball gravy recipe
Classic Meatball Gravy with Homemade Meatballs
A rich, comforting gravy served over pasta or as a standalone dish, this recipe pairs perfectly with homemade meatballs for a hearty meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb ground beef (80/20 fat ratio)
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, combine ground beef, breadcrumbs, egg, salt, pepper, and garlic powder. Mix until evenly coated. -
2
Roll meat mixture into 1.5-inch balls and place on a baking sheet lined with parchment paper. Bake for 15–18 minutes or until internal temperature reaches 160°F. -
3
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1–2 minutes until lightly golden. -
4
Slowly pour in beef broth, whisking constantly to avoid lumps. Simmer for 5 minutes. Stir in milk, heavy cream, tomato sauce, Worcestershire sauce, thyme, onion powder, and smoked paprika. Simmer uncovered for 10–12 minutes until thickened.
🔧Equipment
- Mixing bowls
- Meat grinder or food processor
- Saucepan
- Whisk
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a splash of red wine while simmering the gravy.
- Adjust salt to taste after the gravy has thickened.
- Store gravy in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Watch Video Of How Classic Meatball Gravy with Homemade Meatballs Works
❓ Frequently Asked Questions About Meatball Gravy with Meatballs
How do I adjust the consistency of the gravy if it’s too thick or too thin?
Too thick? Simmer the gravy in a saucepan over medium-low heat until it reduces by half, stirring occasionally. If it’s still too thick, add 1–2 tablespoons of beef broth or water and simmer until it thickens again. Too thin? Reduce the heat slightly and let it cook uncovered for 5–10 minutes to evaporate excess liquid.
Can I use a different type of meat besides ground beef for the meatballs?
Yes! Ground turkey, pork, or even a mix of beef and turkey works well. For a vegetarian option, blend cooked lentils, mushrooms, or chickpeas with breadcrumbs and egg for a meaty texture. Just adjust the moisture level in the gravy to account for the different binding properties.
What’s the best way to reheat the meatballs and gravy without drying them out?
For best results, reheat the meatballs in a skillet over medium heat, adding a splash of beef broth or water if they’re too dry. Cover the gravy with foil and warm it in a 300°F (150°C) oven for 10–15 minutes. Alternatively, microwave the gravy in 30-second bursts, stirring between each, until heated through.
How can I make the gravy richer without adding extra fat?
For a deeper flavor, stir in 1 tablespoon of unsalted butter or olive oil at the end of cooking. If you prefer a lighter option, blend in 1–2 tablespoons of heavy cream or coconut milk at the last step. Deglaze the pan with a splash of red wine or balsamic vinegar before adding the broth for extra richness.
Why do my meatballs fall apart when they’re cooked?
Overcooking or not binding the meatballs properly can cause them to break apart. For firmer meatballs, mix the ground meat with cold water or broth in small batches before forming. Chill the mixture for 15 minutes before rolling to help it hold together. If they’re already cooked, reheat gently in a skillet with a little oil to prevent drying.
