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If you’re craving something comforting and nourishing, look no further than these meatballs and gravy! This recipe is extra nourishing thanks to the bone broth base — giving the gravy a depth of flavor (and nourishing goodness) you can’t get from a packet. Served over creamy mashed potatoes, it’s the kind of wholesome comfort meal that will warm you from the inside out.
Be sure to check out our recipes for homemade bone broth and sourdough breadcrumbs before you get started!
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The weather has finally turned cool here in Virginia. The leaves are changing color, deer are frolicking through the trees, and everyone is on a mission for cozy, homemade meals. The kind of meals that feel like Christmas in a cottage or Thanksgiving in grandmas house.
That might just be me.
But, if you’re on the hunt for a cozy family meal, look no further than meatballs and gravy.
Meatballs and gravy are as simple and nourishing as it gets: hearty meatballs simmered in gut-healing bone broth and onion gravy served over mashed potatoes or egg noodles.
Is your mouth watering? Just mine?
Well, just wait until I tell you that this recipe comes together in about 30 minutes. All the moms out there say, ‘Amen!’
So, get ready for a hearty, healthy meatballs and gravy recipe that is sure to be on your meal rotation all cozy season long.
Why You’ll Love These Meatballs and Gravy
- Ready in about 30 minutes – A hearty, from-scratch dinner that comes together fast enough for busy weeknights.
- Nourishing and flavorful – The gravy is made with rich, mineral-packed bone broth for extra depth and goodness.
- Cozy comfort food – Tender meatballs simmered in silky onion gravy, perfect over mashed potatoes or noodles.
- Family favorite – Simple ingredients and familiar flavors make it a guaranteed crowd-pleaser.
- Make-ahead friendly – The meatballs can be broiled in advance and finished in the gravy when ready to serve.
Ingredients you’ll need
Here’s everything you’ll need to make these comforting meatballs and gravy:
- Ground beef – The base of your meatballs; use grass-fed for the best flavor and texture.
- Eggs – Help bind the meatballs and keep them tender.
- Sourdough Breadcrumbs – Add lightness and structure. You can also use regular breadcrumbs or oats for meatballs without breadcrumbs.
- Parmesan cheese – Adds a subtle savory richness.
- Onion powder & garlic powder – Classic seasoning for full, balanced flavor.
- Salt – Enhances every layer of the dish.
- Butter – Forms the base of the gravy and gives it a silky texture.
- Onions – Thinly sliced and sautéed until soft and golden.
- Flour – Thickens the gravy.
- Bone broth – The secret to a deeply nourishing, rich sauce. I recommend using our homemade bone broth recipe, or good-quality store-bought bone broth or beef broth.
- Worcestershire sauce – Adds a touch of umami depth.
- Mashed potatoes or noodles – For serving and soaking up that delicious gravy.
How to make Meatballs and Gravy Step-by-Step Instructions)
Step 1: Make the Meatballs. In a large mixing bowl, combine the ground beef, eggs, breadcrumbs, Parmesan, onion powder, garlic powder, and salt. Mix until just combined — avoid overmixing to keep them tender. Roll the mixture into meatballs using a cookie scoop or your hands, and arrange them on a foil-lined baking sheet. Broil on high for 8 minutes, turning halfway through, until browned on both sides.
Step 2: Make the Onion Gravy. While the meatballs cook, melt butter in a large Dutch oven or deep skillet over medium heat. Add the sliced onions and sauté until softened and lightly golden, about 5 minutes. Sprinkle flour over the onions and stir until well coated. Slowly pour in the bone broth while stirring constantly to avoid lumps. Add the Worcestershire sauce and salt, and bring to a gentle boil until the gravy thickens.
Step 3: Combine and Simmer. Add the broiled meatballs to the gravy, gently stirring to coat. Cover and let simmer for about 8–10 minutes to finish cooking and allow the flavors to meld together.
Step 4: Serve. Serve warm over creamy mashed potatoes or buttered noodles, with an extra spoonful of gravy over the top.
Tips for the Best Meatballs and Gravy
- Use bone broth, not stock. It adds richness and nutrients that make this meal extra nourishing.
- Don’t overmix the meatballs. Overworking the mixture can make the meatballs tough.
- Broil instead of pan-fry. Broiling saves time and keeps cleanup simple.
- Add extra flavor. A dash of Dijon or fresh thyme in the gravy takes it up a notch.
Serving Suggestions
These meatballs are classic over mashed potatoes, but you can also try:
- Egg noodles for a Swedish-style twist
- Rice or cauliflower mash for a gluten-free option
- Roasted vegetables or green beans on the side for a balanced meal
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of broth or water to loosen the gravy.
You can also freeze the cooked meatballs and gravy for up to 3 months — just thaw overnight in the fridge and reheat slowly.
FAQs Meatballs and Gravy
Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or chicken works beautifully — just be careful not to overcook them since lean meats can dry out faster.
Can I make this ahead?
Absolutely. You can broil the meatballs and refrigerate them a day in advance, then finish them in the gravy when ready to serve.
Can I thicken the gravy more?
Yes — if you prefer a thicker gravy, let it simmer uncovered a few extra minutes or whisk in an additional teaspoon of flour dissolved in warm broth.
Can I make this gluten-free?
Yes. Use gluten-free breadcrumbs or check out our recipe for meatballs without bread crumbs and substitute arrowroot powder or cornstarch for the flour in the gravy.
Meatballs and Gravy
Ingredients
- 2 pounds ground beef
- 2/3 cups bread crumbs (see note 1)
- 2 eggs
- 3/4 cups parmesan cheese, freshly grated
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp salt, divided
- 1 yellow onion, thinly sliced
- 6 tbs butter
- 6 tbs all-purpose flour
- 6 cups bone broth (see note 2)
- 1 tsp worshtershire sauce
Instructions
- Prepare the meatballs: In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, onion powder, garlic powder, and 1 teaspoon of salt. Mix just until combined — don’t overwork the meat or the texture will be dense.
- Shape and broil: Using a cookie scoop or your hands, roll the mixture into evenly sized meatballs and place them on a parchment-lined baking sheet. Broil on high for about 8 minutes, turning halfway through, until lightly browned on all sides.
- Sauté onion: In a large Dutch oven or deep skillet, melt butter over medium heat. Add thinly sliced onions and sauté until they begin to soften and turn golden.
- Build the gravy base: Sprinkle flour over the onions and stir until they are evenly coated. Slowly pour in the bone broth, stirring constantly to prevent lumps. Then, add the Worcestershire sauce and 1 teaspoon of salt to taste. Bring to a gentle boil, then reduce the heat to low.
- Combine and simmer: Add the broiled meatballs to the gravy, cover, and let simmer for about 10–15 minutes, until the meatballs are cooked through and the gravy thickens.
- Serve: Serve the meatballs and gravy warm over creamy mashed potatoes (or egg noodles) and enjoy that cozy, home-style comfort!
Notes
- I recommend using our sourdough breadcrumbs for optimal flavor and nutrition, but you can also use conventional breadcrumbs or oats for meatballs without breadcrumbs.
- Check out our recipe for homemade bone broth!
You’re going to love this Cozy Recipe!
I have a feeling your family is going to love these meatballs and gravy as much as mine does. You can’t go wrong with tender meatballs in rich bone-broth gravy and mashed potatoes or egg noodles. Plus, the whole thing comes together in about 30 minutes, so nothing is standing in the way between you and a healthy meal your family will love. Happy dining!
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