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A close-up of a white bowl of homemade Meatballs and Gravy served over a bed of fluffy mashed potatoes, garnished with herbs.

Classic Homestyle Meatballs and Gravy

A comforting, savory dish featuring tender beef meatballs simmered in a rich, flavorful brown gravy, perfect for a satisfying family dinner. This recipe delivers deep, hearty flavors.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground Beef 80/20 lean-to-fat ratio
  • 1/2 cup Panko Breadcrumbs or regular breadcrumbs
  • 1 large Egg
  • 1/4 cup Milk
  • 1/4 cup Yellow Onion finely minced
  • 2 cloves Garlic minced
  • 2 tbsp Fresh Parsley chopped
  • 1 tbsp Worcestershire Sauce for meatballs
  • 1 tsp Salt for meatballs
  • 1/2 tsp Black Pepper for meatballs
  • 2 tbsp Olive Oil for browning meatballs
  • 3 tbsp Unsalted Butter for gravy
  • 3 tbsp All-purpose Flour for gravy
  • 3 cups Beef Broth low sodium
  • 1 tbsp Worcestershire Sauce for gravy
  • 1 tsp Dijon Mustard optional, for added depth
  • to taste Salt for gravy
  • to taste Black Pepper for gravy

Equipment

  • Large Skillet or Dutch Oven
  • Large Mixing Bowl
  • Whisk
  • Tongs
  • Cutting Board
  • Knife

Method
 

  1. In a large mixing bowl, combine the ground beef, Panko breadcrumbs, egg, milk, finely minced yellow onion, minced garlic, chopped fresh parsley, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined; be careful not to overmix, as this can make the meatballs tough.
  2. Roll the mixture into approximately 18-20 meatballs, each about 1.5 inches in diameter. Place them on a plate or baking sheet as you form them.
  3. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the meatballs in a single layer, working in batches if necessary to avoid overcrowding the pan. Brown the meatballs on all sides until golden brown and a nice crust forms, about 5-7 minutes per batch. They do not need to be cooked through at this stage. Remove the browned meatballs from the skillet and set them aside on a clean plate.
  4. Reduce the heat to medium. Add 3 tablespoons of unsalted butter to the same skillet (along with any rendered fat and browned bits from the meatballs). Once the butter is melted, sprinkle in 3 tablespoons of all-purpose flour. Whisk constantly for 1-2 minutes to create a light golden roux.
  5. Gradually whisk in the 3 cups of beef broth, ensuring there are no lumps. Continue whisking as the gravy comes to a gentle simmer and begins to thicken, which should take about 3-5 minutes.
  6. Stir in the remaining 1 tablespoon of Worcestershire sauce and the 1 teaspoon of Dijon mustard (if using). Season the gravy with salt and black pepper to taste. Adjust seasoning as needed.
  7. Carefully return the browned meatballs to the simmering gravy. Reduce the heat to low, cover the skillet, and let the meatballs simmer in the gravy for 15-20 minutes, or until they are fully cooked through and have absorbed some of the rich gravy flavor. Stir occasionally to prevent sticking.
  8. Serve the Classic Homestyle Meatballs and Gravy hot. They are excellent over creamy mashed potatoes, egg noodles, or steamed rice. Garnish with additional fresh parsley if desired for a touch of color and freshness.

Notes

For an alternative cooking method for the meatballs, you can bake them in a 400°F (200°C) oven for 15-20 minutes, or air fry at 375°F (190°C) for 10-15 minutes, until browned. If using these methods, you may need to add a little more butter to the skillet when starting the gravy to create enough fat for the roux. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.