When you want a hearty, comforting dinner, this meatball gravy recipe brings homemade beef meatballs and rich, savory gravy together in one pot. The meatballs are seasoned with Creole spices, Worcestershire sauce, and finely blended vegetables, then baked before simmering in a homemade roux gravy.
The gravy starts with a classic flour-and-oil roux, then gets its flavor from onion, bell pepper, celery, beef broth, and a few pepperoncini peppers. Serve the meatballs and gravy over rice or mashed potatoes for a filling, comforting meal.
Why You’ll Love This Meatball Gravy Recipe
- The meatballs are full of flavor. Creole seasoning, Worcestershire sauce, bouillon, and blended vegetables season the beef throughout.
- The oven helps the meatballs hold together. Baking them before adding them to the gravy makes them easier to handle.
- The gravy is made from scratch. A homemade roux gives the broth a rich flavor and hearty texture.
- Pepperoncini add a tangy touch. They balance the richness of the beef and gravy.
Ingredients for Meatball Gravy
For the beef meatballs
- Ground beef: Use 1½ pounds of ground beef.
- Onion, bell pepper, celery, and garlic: Blend these together in a food processor, then divide the mixture in half. Half goes into the meatballs, and half goes into the gravy.
- Egg: One beaten egg helps bind the meat mixture.
- Milk and breadcrumbs: Mixing them together before adding them to the beef helps keep the meatballs tender.
- Worcestershire sauce: Adds savory depth.
- Creole seasoning, onion powder, garlic powder, chicken bouillon powder, cayenne, Italian seasoning, and salt: Season the meatballs all the way through.
For the gravy
- Vegetable oil and all-purpose flour: These make the roux that thickens the gravy.
- Beef broth: Creates a savory base and complements the beef meatballs.
- Pepperoncini peppers: Add a bright, tangy flavor as the meatballs simmer.
How to Make Meatball Gravy
1. Blend and divide the vegetables
Add the onion, bell pepper, celery, and garlic to a food processor. Blend until finely chopped, then divide the mixture in half. Add one half to the meatballs and reserve the other half for the gravy.
2. Mix and shape the meatballs
Stir the milk and breadcrumbs together in a small bowl. In a larger bowl, combine the ground beef, beaten egg, breadcrumb mixture, half of the blended vegetables, Worcestershire sauce, and seasonings. Mix just until combined; overmixing can make meatballs dense.
Roll the mixture into meatballs and arrange them on a baking sheet.
3. Bake the meatballs
Bake the meatballs at 375°F for 25 minutes. Baking them first helps them set before they simmer in the gravy.
4. Make the roux
While the meatballs bake, heat the vegetable oil in a pot over medium heat. Whisk in the flour and cook, stirring often, until the roux reaches a medium-brown color.
Keep stirring as the roux cooks so it browns evenly and doesn’t scorch.
5. Cook the vegetables and build the gravy
Carefully add the reserved blended vegetables to the roux. Sauté for about 5 minutes, stirring often. Slowly add the beef broth and stir until the gravy is smooth. Taste and adjust the seasoning as desired.
6. Simmer the meatballs in the gravy
Bring the gravy to a simmer. Add the baked meatballs and pepperoncini peppers, cover the pot, and simmer on low for 30 minutes.
Tips for the Best Meatball Gravy
- Don’t overmix the meat. Mix just until the ingredients come together for tender meatballs.
- Stir the roux regularly. A roux can burn quickly if left unattended. Lower the heat if it’s browning too fast.
- Add the vegetables carefully. They can make the hot roux sizzle and splatter.
- Taste the gravy before adding the meatballs. The seasoning is already in the meatballs, so taste the gravy and adjust it to your preference.
- Adjust the gravy’s thickness. If it gets thicker than you like as it simmers, stir in a little more beef broth.
What to Serve with Meatball Gravy
Serve meatballs and gravy over steamed rice or mashed potatoes so they soak up the sauce. You can also serve them with buttered noodles, crusty bread, or your favorite vegetable side.
Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes. You can prepare and bake the meatballs ahead, then make the gravy and simmer the meatballs in it when you’re ready to serve.
Do I have to bake the meatballs before adding them to the gravy?
Baking them first helps them hold their shape and makes them easier to handle. Add them gently to the simmering gravy so they stay intact.
What do the pepperoncini peppers add?
Pepperoncini add a mild tang that balances the rich beef and roux gravy. Use fewer if you prefer less tang.
What should I serve with meatball gravy?
Rice and mashed potatoes are both good choices. They pair well with the gravy and make the dish a hearty meal.
Meatball Gravy Recipe
Ingredients
Ingredients
Meatballs
- * 1½ pounds ground beef
- * 1 onion
- * 1 bell pepper
- * 2 celery stalks
- * 1 garlic clove
- * 1 egg beaten
- * ¼ cup milk
- * 2 tablespoons breadcrumbs
- * 1 tablespoon Worcestershire sauce
- * 1 tablespoon Creole seasoning
- * 1 teaspoon onion powder
- * 1 teaspoon garlic powder
- * 1 teaspoon Knorr chicken bouillon powder
- * ½ teaspoon cayenne pepper
- * 1 teaspoon Italian seasoning
- * ½ teaspoon salt
Gravy
- * ⅓ cup vegetable oil
- * ⅓ cup all-purpose flour
- * 2 cups beef broth
- * 4–5 pepperoncini peppers
- * Additional seasoning as needed
Instructions
Instructions
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Heat the oven to 375°F.
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Add the onion, bell pepper, celery, and garlic to a food processor. Blend until finely chopped. Divide the mixture in half.
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Mix the milk and breadcrumbs in a small bowl. In a large bowl, combine the ground beef, beaten egg, breadcrumb mixture, half of the blended vegetables, Worcestershire sauce, Creole seasoning, onion powder, garlic powder, chicken bouillon powder, cayenne, Italian seasoning, and salt. Mix just until combined.
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Roll the meat mixture into meatballs and place them on a baking sheet. Bake for 25 minutes.
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Meanwhile, heat the vegetable oil in a pot over medium heat. Whisk in the flour and cook, stirring often, until the roux is medium brown.
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Carefully add the remaining blended vegetables. Sauté for 5 minutes, stirring often.
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Slowly stir in the beef broth until the gravy is smooth. Bring it to a simmer, taste, and adjust the seasoning as desired.
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Add the baked meatballs and pepperoncini peppers. Cover and simmer on low for 30 minutes. Serve over rice or mashed potatoes.
Recipe Notes
Recipe notes: The vegetable mixture is divided evenly: half goes into the meatballs, and half goes into the gravy. Stir the roux often while it browns, and add the vegetables carefully to avoid splattering.
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