Classic Homemade Meatballs and Gravy

This comforting recipe yields tender, flavorful meatballs in a rich, savory gravy—perfect over mashed potatoes, noodles, or rice.

Ingredients

For the Meatballs:

• 1 lb ground beef (85/15 works well)
• ½ lb ground pork
• ⅔ cup breadcrumbs (plain)
• ½ cup grated Parmesan cheese
• ¼ cup finely chopped onion
• 2 cloves garlic, minced
• 2 large eggs
• ¼ cup chopped fresh parsley
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano
• 2 tbsp milk or water

For the Gravy:

• 3 tbsp butter or olive oil
• ¼ cup all-purpose flour
• 3 cups beef broth (low sodium recommended)
• 1 tsp Worcestershire sauce
• ½ tsp onion powder
• Salt and pepper to taste
• Optional: ½ cup heavy cream or sour cream for creamier gravy

Instructions

Make the Meatballs:

1. In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined—overmixing can make meatballs tough.
2. Shape into 1½-inch balls (about 20–24 meatballs).
3. Brown meatballs in batches in a large skillet with a little oil over medium heat, turning to brown all sides (about 2–3 minutes per side). They don’t need to be cooked through—just seared. Remove and set aside.

Make the Gravy:

1. In the same skillet, melt butter over medium heat. Sprinkle in flour and whisk constantly for 2–3 minutes until golden brown (this is a roux).
2. Slowly whisk in beef broth, ensuring no lumps remain. Add Worcestershire sauce and onion powder.
3. Bring to a simmer, stirring frequently, until gravy thickens (about 5 minutes). Season with salt and pepper.
4. If using cream or sour cream, stir it in now.

Finish Cooking:

1. Return meatballs to the skillet, spooning gravy over them.
2. Cover and simmer on low heat for 15–20 minutes, until meatballs are cooked through.
3. Serve hot, garnished with extra parsley if desired.

Tips for Success:

• For extra tender meatballs, soak breadcrumbs in the milk for 5 minutes before mixing.
• Brown meatballs well—this builds flavor for the gravy.
• Adjust gravy thickness by adding more broth if too thick or simmering longer if too thin.
• Meatballs can be baked at 400°F for 15–20 minutes instead of pan-seared if preferred.

Enjoy this cozy, classic dish—it’s sure to become a family favo