Homemade Meatballs and Gravy

 Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Servings: 4-6

Ingredients

For the Meatballs:

• ½ pound (225g) ground beef

• ½ pound (225g) ground pork

• ½ pound (225g) ground veal

• ½ cup (50g) plain breadcrumbs

• ¼ cup finely chopped yellow onion

• 2 cloves garlic, minced

• 1 large egg

• ¼ cup (60ml) milk

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

• ¼ teaspoon red pepper flakes (optional)

For the Gravy:

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 2 cups (480ml) beef or chicken broth

• ½ cup (120ml) heavy cream

• 1 teaspoon Worcestershire sauce

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Make the Meatball Mixture: In a small bowl, whisk together the milk and egg. In a large bowl, combine the ground meats, breadcrumbs, onion, garlic, salt, pepper, oregano, and red pepper flakes (if using). Pour the milk mixture over the top. Using your hands or a fork, gently mix until just combined—do not overmix.

2. Form & Brown the Meatballs: With damp hands, shape the mixture into 1½-inch meatballs. Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium heat. Working in batches to avoid crowding, brown the meatballs on all sides, about 6-8 minutes total. They do not need to be cooked through. Transfer to a plate and set aside.

3. Make the Roux: In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes until the mixture (the roux) turns a light golden brown.

4. Create the Gravy: Gradually pour in the broth while whisking continuously to prevent lumps. Bring to a gentle simmer, then whisk in the heavy cream and Worcestershire sauce. Continue to cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 3-5 minutes. Season with salt and pepper.

5. Simmer Together: Carefully return the meatballs and any accumulated juices to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the meatballs are cooked through.

6. Serve: Garnish with chopped fresh parsley. Serve immediately over mashed potatoes, buttered noodles, or rice.

Tips & Variations

• For Tender Meatballs: Handle the mixture gently and avoid overmixing. Using a combination of meats (beef, pork, veal) naturally creates a more tender and flavorful result.

• Make Ahead: Form and brown the meatballs in advance. Store them covered in the fridge for up to a day. Reheat gently in the freshly made gravy before serving.

• No Veal? Use a total of 1 pound of beef and ½ pound of pork, or use all beef (1½ lbs).

• For a Lighter Gravy: Substitute half-and-half for the heavy cream, though the gravy will be slightly less rich.

• Flavor Boost: Add a splash of red wine to the skillet after browning the meatballs and let it reduce before making the roux.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the gravy.