It has been raining for what seems like an entire month straight. Our farmers are thrilled but all of the rainy gloominess made me hungry for some good ole Southern comfort food.
Years ago our family attended a Christian Summer camp that, aside from its life-changing experiences with God, was also known for its delicious Southern cooking. One of my absolute favorite dishes made at the camp was meatballs and gravy that they served over a bed of white rice. It’s one of the best things I’ve ever eaten!
After searching lots of meatball recipes and not quite finding exactly what I wanted, I decided this week to develop my own recipe which I served over mashed potatoes. The kids raved about these delightful meatballs and rich gravy and each gave their blessing to pass the goodness on to you. These meatballs in creamy gravy are simply delightful!
If you’ve been hesitant to make your own homemade meatballs in the past, now’s the time to give it a try! Trust me, it’s not very hard and these tender meatballs are worth it!
- 1 pound lean ground beef
- 1 pound tube of breakfast sausage
- 4 oz (about 4 total) Baby Bella mushrooms, chopped fine
- 1/2 small onion, chopped fine
- 1/2 cup garlic and herb breadcrumbs
- 1 large egg, beaten
- Dash of Worcestershire sauce
- 3 TBLS butter
- 4 TBLS flour
- 4 cups beef broth
- Corn Starch as needed
- Olive Oil
- In a large mixing bowl, combine ground beef, breakfast sausage, baby Bella mushrooms, onion, garlic and herb breadcrumbs, 1 egg beaten, and a dash of Worcestershire sauce until well incorporated.
- Roll the meatball mixture into medium-sized balls. I like mine the size where I need to cut them in half to eat them like a lady, but you can make them whatever size you prefer.
- In a large skillet (and I do mean large) heat about 2 TBLS of olive oil over medium heat. Brown meatballs on all sides and set aside. You will want to make the meatballs in a couple of batches so that they have room to cook and you have room to move them around the pan. Overcrowded meatball pans are never fun! If you need to, add more oil in between batches to keep the meatballs from sticking.
- After removing all of the browned meatballs from the pan, it’s time to make the gravy! With the pan on medium heat and without discarding any of the meat drippings, add the butter and flour to the pan. Whisk for a minute or so until it’s free of lumps and then slowly add the beef broth whisking as you go. Once the gravy is free of lumps turn the temperature to low and simmer for 30 minutes, stirring occasionally.
- After thirty minutes thicken with cornstarch (2 TBLS cornstarch mixed with 2 TBLS cold water. Whisk into the gravy over medium heat and boil for 1 minute). Turn gravy back to low heat and transfer meatballs back into the gravy for 5 to 10 minutes until meatballs are heated through.
When mixing and forming meatballs, there’s really no better way to do it than with your hands, so just dig in and get messy! Some people like to use an ice cream scoop or cookie scoop to easily form the balls.
You might be tempted to add salt or black pepper but with the spices already in the sausage, you really don’t need it. You can always add salt and pepper later if you feel the brown gravy needs it.
Print the recipe card or pin to Pinterest so you can find this recipe easily later.
Amount Per Serving: Calories: 728Total Fat: 33gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 134mgSodium: 1034mgCarbohydrates: 69gFiber: 2gSugar: 1gProtein: 36g
These nutritional facts are an estimate.
Pour these delicious meatballs over mashed potatoes or hot white rice. Add a vegetable like green beans and voila! A perfect meal for any night of the week! I hope your whole family enjoys them as much as ours has! You probably won’t have any leftovers but if you do, store them in an airtight container and eat within 2 days.
Let me know if this becomes a favorite recipe at your home too!
Frequently Asked Questions
- Can I use onion powder instead of fresh onion? I think fresh always tastes better, but in a pinch, sure. Use 1/2 tablespoon in place of the 1/2 fresh onion.
- Can these be frozen? Yes, for sure! I love to make extra and freeze ahead. Make sure you store them in a quality freezer bag and they should keep up to 6 months. Defrost your frozen meatballs before cooking.
- Can I use chicken broth instead of beef broth? Beef broth is going to taste better, but in a pinch, it should be okay to substitute (although I have to admit, I’ve never tried this. Let me know how it turns out if you do!
- What – no sour cream? Yes, you read that right, this recipe does not include sour cream or
Related Recipes and Products
- If you’re looking for a good side dish to serve with this juicy meatballs and gravy recipe, try my skillet green beans. They are amazing and pair well for an easy weeknight dinner.
- I love cooking this recipe in my Stargazer cast iron skillet. It’s my favorite cast iron skillet and always a great option for stovetop cooking.
- Another easy weeknight meal featuring beef is my cube steak with gravy recipe. It’s so easy to fix and this comfort meal is one the entire family loves!
- For dessert, why not fix this no-bake Cherry Delight recipe. It’s easy to make and the perfect ending to this meal!