Homemade Meatballs and Gravy
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I grew up on a plateful of saucy meatballs that could quiet even the hungriest teenager at the dinner table. This version — simple, reliable, and made with pantry basics — delivers classic comfort with minimal fuss: tender beef meatballs browned for flavor, simmered gently in marinara and beef broth so the sauce picks up every bit of savory goodness. It’s weeknight-friendly, great for feeding a crowd, and perfect for tucking into pasta or a toasted sub roll.
If you want a slightly different take on this family favorite, try this another version of meatballs and gravy with a few twists.
Why you’ll love this dish
This recipe hits the sweet spot between speed and comfort. It uses one pound of ground beef and straightforward binders (breadcrumbs, egg, Parmesan) so you get reliably tender meatballs without a long ingredient list. Browning the meatballs first creates caramelized flavor; simmering in marinara plus a splash of beef broth deepens the sauce and keeps the meat moist.
- Budget-friendly: reasonable ingredients that stretch across several servings.
- Kid-approved: mild, familiar flavors that work across generations.
- Weeknight-friendly: about 35–45 minutes from start to finish.
“These meatballs make my house smell like Sunday — but they’re easy enough for a Tuesday. Packed with flavor and always tender.” — a regular at my table
Step-by-step overview
Before you get started, here’s what will happen: mix the meatball ingredients gently, portion into 1-inch meatballs, brown them in a skillet to build flavor, then add marinara and beef broth and simmer until cooked through. Finish by spooning the sauce over pasta, or sandwiching the meatballs in rolls for a satisfying sub.
What you’ll need
- 1 lb ground beef (80/20 or 85/15 for good flavor and moisture)
- 1/2 cup breadcrumbs (plain or Italian) — gluten-free panko works as a substitute
- 1/4 cup grated Parmesan cheese (adds umami and helps bind)
- 1/4 cup chopped fresh parsley (or 2 Tbsp dried)
- 1 large egg (helps hold the meatballs together)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- Salt and pepper to taste (start with 3/4 tsp salt and 1/2 tsp black pepper)
- 1 jar (24 oz) marinara sauce (store-bought or homemade)
- 1 cup beef broth (or chicken/vegetable broth for a lighter flavor)
- Olive oil for frying
For leaner meat or a different texture, you can swap part of the beef for ground pork or veal. If you need more guidance on ingredient swaps, check this page on lean meatball swaps and alternatives.
Step-by-step instructions
- In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, and a good pinch of salt and pepper. Mix gently with your hands or a fork until just combined — overworking makes meatballs dense.
- Scoop and roll the mixture into 1-inch meatballs (about 20–24). Wetting your hands slightly helps prevent sticking.
- Heat a thin layer of olive oil in a large skillet over medium heat. Add the meatballs in a single layer, leaving a small gap between them. Brown on all sides, turning carefully so they hold together, about 6–8 minutes total. Don’t worry if they’re not cooked through yet.
- Once browned, pour in the marinara sauce and beef broth. Use a spoon to nudge the meatballs so they’re nestled into the sauce.
- Bring the sauce to a gentle simmer, cover the skillet, and cook for 20–25 minutes, turning once midway if you like. The internal temperature should reach 160°F (71°C) for safe eating.
- Serve hot over cooked pasta or tuck into toasted sub rolls with extra sauce and grated Parmesan.
Best ways to enjoy it
- Over spaghetti or fettuccine with a generous ladle of sauce and extra Parmesan.
- On toasted sub rolls with provolone or mozzarella for classic meatball subs.
- As an appetizer: make smaller 3/4-inch meatballs and serve with toothpicks and a ramekin of extra sauce.
- Pair with a crisp green salad and garlic bread, or roasted vegetables for a heartier meal.
Storage and reheating tips
- Refrigerate: Store cooled meatballs and sauce in an airtight container for up to 3–4 days.
- Freeze: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently rewarm on the stovetop over low heat until simmering, or microwave in short bursts, stirring between intervals. If frozen solid, cook from frozen in a covered skillet with a splash of broth; allow extra time for heating through.
- Food safety: Always ensure meatballs reach 160°F when reheated. Do not leave cooked meat at room temperature for more than 2 hours.
Pro chef tips
- Don’t overmix: Combine ingredients until just incorporated to keep meatballs tender.
- Brown well: Searing creates flavor — resist the urge to crowd the pan, which causes steaming instead of browning.
- Test one: Fry and taste one small meatball to check seasoning before shaping the rest.
- Sauce balance: A cup of beef broth thins the sauce slightly and adds depth; reduce to 1/2 cup for thicker sauce.
- Make ahead: You can brown meatballs, cool them, and refrigerate for up to 24 hours before simmering in sauce to save time on a busy night. For more tips on timing and prep, see this full guide to meatball basics.
Creative twists
- Italian-style mix: Use half beef, half pork, and add 1/2 tsp fennel seeds for a classic flavor.
- Spicy: Stir red pepper flakes into the meat or sauce for heat.
- Herb-forward: Swap parsley for basil and add a teaspoon of lemon zest for brightness.
- Cheesy center: Press a small cube of mozzarella into the center of each ball before rolling for melty surprises.
- Low-carb: Skip the breadcrumbs and use 1/4 cup grated Parmesan plus an extra egg, or use almond flour as a binder.
Your questions answered
Q: Can I use ground turkey or chicken?
A: Yes. Use ground turkey or chicken, but add a bit more fat (a tablespoon of olive oil or a splash of broth) to keep the meatballs moist. Cook until the internal temp reaches 165°F for poultry.
Q: How can I stop meatballs from falling apart?
A: Ensure you have enough binder (egg + breadcrumbs/Parmesan), don’t over-handle the mixture, and brown them gently in a hot pan so a crust forms before simmering.
Q: Can I make these ahead and freeze them already cooked?
A: Absolutely. Cook and cool the meatballs, then freeze in a single layer before transferring to a container. Reheat in sauce from frozen, adding extra simmer time.
Q: Is this recipe gluten-free?
A: As written, no (breadcrumbs contain gluten). Substitute gluten-free breadcrumbs or crushed gluten-free crackers to make it safe for a gluten-free diet.
Conclusion
If you want a few more perspectives on this classic, try the comforting approach at The Cozy Cook’s meatballs and gravy for another straightforward take. For step-by-step photos and a homestyle walkthrough, see The Kitchn’s meatballs and gravy recipe (So Comforting). And if you’re looking for quick variations and busy-week tweaks, Busy Cooks’ meatballs and gravy offers practical shortcuts.
Meatballs in Marinara Sauce
Ingredients
Method
- In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, and a good pinch of salt and pepper. Mix gently with your hands or a fork until just combined.
- Scoop and roll the mixture into 1-inch meatballs (about 20–24). Wet your hands slightly to prevent sticking.
- Heat a thin layer of olive oil in a large skillet over medium heat. Add the meatballs in a single layer, leaving a small gap between them. Brown on all sides, about 6–8 minutes total.
- Once browned, pour in the marinara sauce and beef broth. Use a spoon to gently nudge the meatballs into the sauce.
- Bring the sauce to a gentle simmer, cover the skillet, and cook for 20–25 minutes, turning once if desired. Ensure internal temperature reaches 160°F (71°C).
- Serve hot over cooked pasta or tuck into toasted sub rolls with extra sauce and grated Parmesan.
