Family Meatballs With Brown Gravy

Family Meatballs With Brown Gravy

The Spruce / Ali Redmond

Prep: 15 mins
Cook: 60 mins
Chill Time: 60 mins
Total: 2 hrs 15 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
414 Calories
27g Fat
7g Carbs
34g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 414
% Daily Value*
Total Fat 27g 35%
Saturated Fat 8g 38%
Cholesterol 134mg 45%
Sodium 683mg 30%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 34g
Vitamin C 11mg 53%
Calcium 53mg 4%
Iron 3mg 19%
Potassium 554mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Comforting, savory meatballs are always a hit at the family dinner table. This recipe for well-seasoned meatballs with gravy goes perfectly alongside hot cooked noodles, mashed potatoes, or rice; add a vegetable and you have a complete meal.

This is a classic American preparation for meatballs, combining ground beef and pork with milk, egg, breadcrumbs, onion, and bell pepper, along with seasonings. The meatballs are browned and then cooked in beef broth for added flavor. A simple gravy is a rich and delicious finishing touch.

An incredibly easy recipe to prepare and the perfect comfort food that the entire family will enjoy.


  • 1 pound lean ground beef

  • 1/2 pound ground pork

  • 1/4 cup milk

  • 1 egg (lightly beaten)

  • 1/4 cup breadcrumbs

  • 1/4 cup finely chopped onion

  • 1/4 cup finely chopped bell pepper

  • 1 tablespoon ketchup

  • 2 tablespoons chopped parsley

  • 1 1/4 teaspoons salt

  • 1/2 teaspoon pepper

  • 1/4 cup vegetable oil (or bacon drippings or shortening)

  • 1/2 cup beef broth

  • 2 teaspoons all-purpose flour

  • 2 tablespoons water

Steps to Make It

  1. Gather the ingredients.

    Family Meatballs With Brown Gravy ingredients

    The Spruce / Ali Redmond

  2. In a large bowl, combine the ground beef and pork with the milk, egg, breadcrumbs, onion, bell pepper, ketchup, parsley, salt, and pepper.

    ground beef and pork with the milk, egg, breadcrumbs, onion, bell pepper, ketchup, parsley, salt, and pepper in a bowl

    The Spruce / Ali Redmond

  3. Shape the mixture into large meatballs, about 1 1/2 inches in diameter.

    shape into meatballs

    The Spruce / Ali Redmond

  4. Put the meatballs in a container; cover, and refrigerate for at least 1 hour.

    meatballs in a glass container

    The Spruce / Ali Redmond

  5. In a large skillet or sauté pan over medium heat, heat the oil.

    skillet with oil

    The Spruce / Ali Redmond

  6. Brown the meatballs, turning carefully to brown all sides.

    meatballs cooking in a skillet

    The Spruce / Ali Redmond

  7. When the meatballs are firm and well browned, add the beef broth.

    meatballs cooking in a skillet

    The Spruce / Ali Redmond

  8. Cover, reduce the heat to low, and cook for 45 minutes, or until meatballs are cooked through.

    meatballs cooking in a covered skillet

    The Spruce / Ali Redmond

  9. With a slotted spoon, remove meatballs and place in a warm bowl or platter and keep warm.

    meatballs removed from skillet with slotted spoon

    The Spruce / Ali Redmond

  10. For the gravy, mix the flour and water together in a small bowl.

    flour and water mixture in a bowl to make gravy

    The Spruce / Ali Redmond

  11. Add this mixture to the pan drippings. Cook, stirring, until thickened.

    gravy cooking in a skillet

    The Spruce / Ali Redmond

  12. Serve the meatballs with the gravy spooned over top.

    Family Meatballs With Brown Gravy on a plate

    The Spruce / Ali Redmond


  • Don't skip the chill time. Refrigerating the meatball mixture keeps the fats cold, preventing them from melting before cooking. The fat helps to keep the meatballs from drying out when they're cooked.
  • Browning the meatballs in a frying pan is another way to prevent dryness as it seals in the juices.

Recipe Variations

  • You can add spices such as paprika, oregano, or cumin to the meatball mixture.
  • If you are looking for a leaner meatball, substitute half of the ground beef and half of the ground pork for chicken or turkey.

How to Store Meatballs

  • Properly stored, cooked meatballs will last for 3 to 4 days in the refrigerator. Refrigerate meatballs within 2 hours of cooking. Store in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap.
  • Freeze meatballs in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap. Properly stored, they will maintain the best quality for 3 to 4 months. Kept constantly frozen at 0 F, the meatballs can keep indefinitely (although may start to lose some flavor over time).
  • Cooked frozen meatballs can be thawed and kept for an additional 3 to 4 days in the refrigerator before cooking.