Flavorful homemade Meatballs and gravy made with beef, sausage & a blend of savory seasonings, all cooked in a creamy gravy! Perfect weeknight dinner served over mashed potatoes!
You’re going to love this wonderful comfort dish of a recipe. It’s absolutely perfect for those colder nights or days when you just need something that feels “like home.” This meatballs and gravy recipe is all made from scratch and are sure to satisfy your tastebuds.
Meatballs and creamy gravy
This recipe is a savory one that is sure to warm your bones and fill your tummies. Made with a creamy gravy sauce of sour cream, Worcestershire sauce, and paprika the gravy will have your mouth watering in anticipation. The beefy meatballs are light, juicy, tender, and such a perfect complement to the gravy.
Meatballs and gravy ingredients
-Sausage: You will need ½ pound of breakfast sausage or ground pork.
-Ground Beef: Use ½ pound of ground beef or omit the sausage and use 1 pound of ground beef.
-Bread: You will need 2 pieces of sandwich bread that have been torn into small pieces. You can use white bread or wheat bread.
-Eggs: To help bind the meatballs together use 1 egg.
-Milk: You can use whole milk or 2 percent milk depending on what you have on hand. You’ll just need 1/4 cup.
-Seasonings: You will need ½ teaspoon each of onion powder, garlic powder, and smoked paprika to make sure that these meatballs are packed with flavor. You will also need 1 teaspoon of salt and ½ teaspoon of black pepper.
-Worcestershire sauce: Using 1 tablespoon of this sauce will help to add a lot of wonderful flavors to the meat and keep it moist.
-Flour: Use 2 tablespoons of flour to help thicken your gravy.
-Broth: Use 1 ½ cups of beef broth, chicken broth, or any broth that you prefer.
-Sour cream: Giving us a creamy sauce is ¾ cups of sour cream.
-Dijon mustard: Add in ½ teaspoon of dijon mustard will make our gravy taste great.
-Oregano: Use ½ teaspoon of fresh oregano or you can use dried. If you use dried make sure to use less as the flavors will be stronger.
-Parsley: You will need 1 teaspoon of parsley to help brighten up the plates.
-Egg noodles or mashed potatoes: Depending on what you want to serve your meatballs and gravy with you can make a batch of mashed potatoes or egg noodles to serve with it. White rice is also a great option as well.
How to make meatballs and gravy
Preheat your oven to 375 degrees F and grease a cast-iron skillet or a 9×13 baking dish with a little olive oil or cooking spray.
Pour the milk over the bread and allow to rest for 5 minutes.
In a mixing bowl combine the sausage, hamburger, wet bread, egg, onion powder, garlic powder, Worcestershire sauce, oregano, paprika, salt, and pepper. Stir well to combine.
Use a large tablespoon or small ice cream scooper to make the meatballs uniform in size. Place them on your prepared pan.
Place the pan in the oven and bake for 25 minutes.
In a small saucepan combine the flour and the broth. Cook over medium heat while whisking continually until thickened.
Add in the sour cream and mustard. Continue cooking until it’s a low simmer.
Remove from heat. If using a cast iron pan pour the gravy over the meatballs or plate the meatballs and pour the gravy over them.
Serve with egg noodles, rice, or mashed potatoes as desired.
Enjoy!
Meatballs and Gravy
Ingredients
Meatballs
- ½ pound ground sausage
- ½ pound ground beef
- 2 slices bread torn into small pieces
- ¼ cup milk
- 1 egg
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon worcestershire sauce
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
Gravy
- 1 ½ cups chicken broth
- 2 tablespoon flour
- ¾ cup sour cream
- ½ teaspoon dijon mustard
- ½ teaspoon fresh oregano
- 1 teaspoon parsley
- Egg noodles or mashed potatoes to serve with the meatballs and gravy
Instructions
- Preheat the oven to 375° Grease a cast iron pan or 9×13 inch pan with a little bit of olive oil or cooking spray. Pour the milk over the bread and allow to sit for 5 minutes.
- Combine the sausage, ground beef, wet bread, egg, onion powder, garlic powder, worcestershire sauce, oregano, paprika, salt and pepper. Stir well.
- Use a large tablespoon or small ice cream scoop to make meatballs. Place a greased pan. Place in the oven and bake for 25 minutes.
- Stir the flour into the broth in a small saucepan. Cook over medium heat, whisking continually till slightly thickened.
- Add the sour cream and mustard and bring to a low simmer, whisking until smooth.
- Add meatballs and cook for another 5 minutes. Top with oregano and parsley. Serve with noodles, rice or mashed potatoes.
Nutrition
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Want a richer flavor profile?
For a richer flavor, you can swap out half of the requested broth for a red wine beer of your choice. The alcohol will cook out and leave behind that flavor profile that is extra delicious.
How long are leftovers good for?
Leftovers of this dish are good for up to a week if stored in an airtight container in the fridge. I recommend eating within 3-5 days for the best results.
Can I make the meatballs in advance?
Absolutely! Simply shape and bake the meatballs as directed, allow them to cool, and then store them in an airtight container or Ziploc baggie in the freezer for up to a few months. When ready to eat just thaw them and cook to warm through before adding to the gravy sauce and serving.
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- MEATBALL SUB RECIPE
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- CROCKPOT CRANBERRY MEATBALLS
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- CROCKPOT SWEET AND SOUR MEATBALLS
Flavorful homemade Meatballs and gravy made with beef, sausage & a blend of savory seasonings, all cooked in a creamy gravy! Perfect weeknight dinner served over mashed potatoes!
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