Meatballs and gravy is classic, homey comfort food like your grandma used to make. The meatballs have the basic ingredients to hold them together and make then tender and juicy, and the gravy is roux based (flour and butter) with beef broth and milk and turns out super creamy and so addictive. Be careful dipping your finger in to swipe a taste – it’s hot!
How to Make Homemade Meatballs
In a large mixing bowl, gently mix ground beef, eggs, milk, parmesan cheese, breadcrumbs, garlic powder, onion powder, and salt and pepper. Use clean hands of a rubber spatula. Do not over mix or your meatballs could become dense instead of tender.
Form the meatballs using a cookie scoop or your hands, then arrange them on a baking sheet and bake until cooked through.
How to Make Beef Gravy From Scratch
While the meatballs are cooking, make the gravy. Heat a large skillet over medium heat and add some butter and flour. Whisk the butter and flour together so the flour can cook.
Once it’s golden in color and starting to bubble, add some beef broth and milk. Whisk it all together and have it come to a simmer, letting it bubble for several minutes or until it’s thickened. Taste and season with salt and pepper as needed.
Add the meatballs to the skillet and spoon the gravy over them. Cook on low for a couple of minutes or until everything is completely warm, then serve.
Make Ahead, Storage and Freezing
Make Ahead: Meatballs are one of the best things you can make ahead of time. Roll the meatballs a day in advance, then bake, or store cooked meatballs in the fridge for a few days or freeze them for months. They keep really well either way. You can throw frozen meatballs into a sauce and they heat right up.
Freezing Meatballs and Gravy: Both can easily be frozen, but I recommend freezing them separately. Let them cool completely, then each to its own freezer safe container in the fridge for 4-6 months.
Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets (baking pans will work if you don't have rimmed cookie sheets) with foil and set aside.
Place all ingredients into a large bowl and gently mix together with your hands, careful not to over-mix. Just squish it all together a few times to combine.
Using a cookie scoop or your hands, divide meat mixture into desired size balls. As long as they are uniform, they can be as large or small as you like.
Bake in the preheated oven for 10-14 minutes, depending on the size. Be sure to check for doneness. Meatballs should be 165 degrees in the center.
While the meatballs are cooking, make the gravy. Melt butter in a large skillet over medium heat, then whisk in flour. Cook flour until golden; about 2-3 minutes. Pour in beef broth and milk, whisk together and bring to a low boil, stirring often, until thickened; 3-4 minutes. Season with salt and pepper. Don’t let it come to a full rolling boil.
Add meatballs to the pan with the gravy and sprinkle with fresh minced parsley. Serve hot with rice, mashed potatoes or egg noodles.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.