Ingredients
For the Meatballs
- 700 g ground beef (or half beef, half chicken/turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1 large egg
- ½ cup milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme or oregano
- 2 tablespoons chopped parsley
- 2 tablespoons oil (for frying or baking)
For the Brown Gravy
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- ½ cup chicken broth (optional, for balance)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- Salt to taste
Optional Garnish
- Fresh parsley, finely chopped
Preparing the Meatball Mixture
In a large bowl, combine breadcrumbs and milk. Let it soak for 1–2 minutes until soft—this step keeps the meatballs tender and juicy.
Add the ground meat, chopped onion, garlic, egg, salt, black pepper, paprika, dried herbs, and parsley. Mix gently using your hands or a spoon just until combined. Avoid overmixing, as that can make the meatballs dense.
Shaping the Meatballs
Lightly oil your hands and roll the mixture into evenly sized balls, about the size of a golf ball. Uniform size ensures even cooking.
Place the meatballs on a plate or tray while you heat the pan or oven.
Cooking the Meatballs
Pan-Frying Method
Heat oil in a large skillet over medium heat. Add the meatballs in batches, turning gently until browned on all sides. They don’t need to be fully cooked at this stage.
Baking Method (Healthier Option)
Preheat oven to 200°C (400°F). Place meatballs on a lined baking tray and bake for 18–20 minutes until lightly golden and cooked through.
Once cooked, set the meatballs aside and keep warm.
Making the Brown Gravy
In the same skillet (or a saucepan), melt butter over medium heat. Add flour and whisk continuously for about 1 minute to cook out the raw flour taste.
Slowly pour in the beef broth while whisking to avoid lumps. Add chicken broth if using. Stir in Worcestershire sauce, onion powder, black pepper, and salt.
Let the gravy simmer for 4–6 minutes until thick and glossy. Taste and adjust seasoning as needed.
Smothering the Meatballs
Add the cooked meatballs back into the gravy. Spoon the sauce over them and let everything simmer gently for 8–10 minutes. This allows the meatballs to absorb the rich flavor while staying moist.
The gravy should coat the meatballs beautifully without being too thick or too thin.
Serving Suggestions
These meatballs are incredibly versatile:
- Over creamy mashed potatoes
- With steamed white rice
- Served with buttered egg noodles
- Alongside crusty bread
- With roasted vegetables
They’re perfect for both casual meals and comforting dinners.
Flavor Variations
- Creamy gravy: Add ¼ cup cream at the end
- Mushroom gravy: Add sautéed mushrooms to the sauce
- Spicy version: Add chili flakes or cayenne
- Herb-forward: Add fresh thyme or rosemary
Tips for Perfect Meatballs
- Do not overmix the meat
- Use breadcrumbs soaked in milk for tenderness
- Brown meatballs before simmering for deeper flavor
- Simmer gently to keep meatballs juicy
- Taste gravy before serving and adjust seasoning
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the gravy thickens.
These meatballs also freeze well for up to 2 months.
Why This Recipe Works
The breadcrumb-and-milk mixture keeps the meatballs soft, while browning builds deep flavor. The butter-based roux creates a silky gravy that clings perfectly to the meatballs. Together, they create a dish that’s rich, comforting, and timeless.
Final Thoughts
These Juicy Meatballs with Brown Gravy are a classic, home-style recipe that never goes out of style. Simple ingredients, rich flavor, and comforting texture make this dish a guaranteed favorite for all ages. Once you make them, they’ll quickly become a regular on your table.