There’s something magical about autumn. The air turns crisp, leaves crunch underfoot, and kitchens fill with the rich aromas of home-cooked meals. While many people think of a Pumpkin Muffins Recipe when picturing fall baking, savory comfort foods like meatballs and gravy are just as essential for creating those cozy, heartwarming moments at the dinner table.
This dish is the culinary equivalent of a hug — tender meatballs simmered in a silky, flavorful gravy, served over mashed potatoes, rice, or buttered noodles. It’s one of those recipes that’s simple enough for a weeknight but special enough to serve when guests are over.
In today’s post, we’ll walk through everything you need to know to make the best meatballs and gravy at home, from a foolproof ingredient list to step-by-step instructions, success tips, and variations (including gluten-free options). Whether you’re cooking for family, friends, or just yourself, this recipe will fill your kitchen — and your heart — with warmth.
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Meatballs and Gravy
- Total Time: 50 minutes
- Yield: 4-6 servings
Description
Tender meatballs simmered in a silky, flavorful gravy, perfect over mashed potatoes, rice, or buttered noodles for the ultimate comfort meal.
Ingredients
- 1 lb ground beef (85% lean)
- 1 lb ground turkey or chicken
- 1 cup breadcrumbs (gluten-free if needed)
- 1 large egg
- 1 small onion, finely minced
- 2 cloves garlic, minced
- 1/4 cup milk
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour (or gluten-free flour blend)
- 4 cups beef broth
- 1 tsp Worcestershire sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground beef, ground turkey, breadcrumbs, egg, onion, garlic, milk, parsley, salt, pepper, and thyme. Mix gently.
- Roll into 1½-inch balls (about 24 meatballs).
- Heat oil in a skillet over medium heat. Brown meatballs in batches for 5–6 minutes total. Remove and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook 2–3 minutes. Gradually whisk in beef broth, then add Worcestershire sauce, onion powder, and garlic powder. Simmer until thickened (about 5 minutes).
- Return meatballs to skillet, cover, and simmer on low for 15 minutes, until fully cooked (165°F for poultry).
- Serve over mashed potatoes, rice, or buttered noodles. Garnish with parsley.
Notes
For a gluten-free version, use gluten-free breadcrumbs and replace flour with a gluten-free blend or cornstarch slurry. Mix gently to keep meatballs tender. Browning adds depth of flavor. Adjust gravy thickness with extra broth or simmering time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients You’ll Need
For the Meatballs:
- 1 lb ground beef (85% lean for flavor and juiciness)
- 1 lb ground turkey or chicken (lightens the dish without sacrificing flavor)
- 1 cup breadcrumbs (use gluten-free if needed)
- 1 large egg
- 1 small onion, finely minced
- 2 cloves garlic, minced
- ¼ cup milk
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
For the Gravy:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour (or gluten-free flour blend)
- 4 cups beef broth
- 1 tsp Worcestershire sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper to taste
Step-by-Step Instructions
1. Prepare the Meatballs
In a large mixing bowl, combine the ground beef, ground turkey, breadcrumbs, egg, onion, garlic, milk, parsley, salt, pepper, and thyme. Mix gently — overmixing can make meatballs tough.
Roll the mixture into balls about 1½ inches in diameter. You should get around 24 meatballs.
2. Brown the Meatballs
Heat a large skillet over medium heat with a drizzle of oil. Add meatballs in batches, making sure not to overcrowd the pan. Brown on all sides — about 5–6 minutes total. They don’t need to be fully cooked yet; they’ll finish cooking in the gravy. Remove and set aside.
3. Make the Gravy
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 2–3 minutes to form a roux. Slowly pour in the beef broth while whisking to avoid lumps. Add Worcestershire sauce, onion powder, and garlic powder. Simmer until the gravy thickens, about 5 minutes.
4. Simmer Together
Add the browned meatballs back into the skillet with the gravy. Reduce the heat to low, cover, and simmer for 15 minutes, or until meatballs are fully cooked (internal temperature should reach 165°F for poultry-based meatballs).
5. Serve & Enjoy
Serve the meatballs and gravy over mashed potatoes, rice, or buttered egg noodles. Garnish with extra parsley for a pop of color.
Tips for Success
- Mix gently: Overmixing the meatball mixture can result in a dense texture. Use your hands for the lightest touch.
- Double the batch: This recipe freezes beautifully, so make extra meatballs to save time later.
- Browning is key: Don’t skip browning — it adds a rich, caramelized flavor to both the meatballs and gravy.
- Gravy thickness: If the gravy is too thick, whisk in a little extra broth. If it’s too thin, let it simmer uncovered for a few extra minutes.
Possible Variations
1. Gluten-Free Meatballs and Gravy
- Use gluten-free breadcrumbs.
- Replace all-purpose flour with a gluten-free flour blend or cornstarch slurry for thickening.
2. Lighter Option
- Use only ground turkey or chicken for a leaner version.
- Swap mashed potatoes for mashed cauliflower.
3. Extra Flavor Boost
- Add sautéed mushrooms to the gravy for a richer, earthy taste.
- Mix grated Parmesan cheese into the meatball mixture for extra depth.
4. Cozy Fall Twist
While meatballs and gravy are savory, you can bring seasonal comfort into the meal by serving it alongside warm fall sides. Imagine a plate of tender meatballs next to roasted butternut squash or a fresh batch of pumpkin muffins. In fact, having a Pumpkin Muffins Recipe on hand for dessert turns this into a complete autumn feast.
Storage & Make-Ahead Tips
- Refrigerator: Store cooled meatballs and gravy in an airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs (with or without gravy) for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Warm gently in a covered skillet over low heat, adding a splash of broth to keep the gravy smooth.
Why This Dish Feels Like Home
This recipe works for weeknights, Sunday dinners, and everything in between. It’s the kind of meal you can make without a lot of fuss, yet it tastes like you’ve spent hours in the kitchen. The rich aroma of the gravy, the tenderness of the meatballs, and the satisfaction of a hearty plate are all part of what makes this dish a reader favorite.
Much like a Pumpkin Muffins Recipe that brings back memories of fall mornings and family gatherings, meatballs and gravy have their own nostalgic charm. They remind us of warmth, connection, and the joy of a good meal shared.
Final Thought:
Whether you’re looking for the ultimate comfort food to get you through chilly evenings or a dependable recipe to impress guests, meatballs and gravy are the answer. Keep this recipe in your back pocket, and you’ll always have a way to bring a little extra coziness to the table.