Meatballs in Brown Gravy | Delish!

Meat­balls in Brown Gravy are super-quick to make if you start with frozen meat­balls (See my Easy Deli­cious Meat­balls recipe to make the BEST fla­vor-kicked-up meat­balls and keep your freez­er stocked, at all times.)

Meat­balls in gravy are very much like Swedish meat­balls. They can be served over mashed pota­toes, noo­dles or even rice. It’s a sim­ple, afford­able meal that can be on the table quick­ly, (even on a week­night) and makes a fan­tas­tic fam­i­ly dinner. 

Gravy. It’s com­fort food. I won’t argue that it is healthy or that it’s “good for us”. But, my friends, SOMETIMES gravy is that warm hug you need after a long day. Meat­balls in brown gravy is SO delicious! 

Gravy’s warm. It’s creamy. It’s deeply rich in savory fla­vors. And from a food stand­point, gravy’s just plain satisfying. 

Gravy tastes like “home”. Which is why it almost always appears on the table, when I have a large fam­i­ly gath­er­ing — get-togeth­ers where I want every­one to feel wel­come, com­fort­able and “at home”.

This recipe for Meat­balls in Brown Gravy is EASY. Here’s how to get it on the table for sup­per, tonight.

The Ingredients

• Frozen Meat­balls : My home­made freez­er meat­balls are THE best you will ever eat. I encour­age you to try the easy recipe.
• Avo­ca­do Oil: or the veg­etable oil of your choice
• All Pur­pose Flour
• Beef Base or bouil­lon (I use Bet­ter than Bouil­lon Beef Base.)
• Beef Broth:I like the Sam’s brand Beef Bone Broth I can get at Walmart.
• Heavy Cream
• Sour Cream
• salt and pep­per, to taste option­al, chopped pars­ley garnish

How to Make Meatballs in Brown Gravy

This is a pret­ty basic gravy, that starts with a roux. The tex­ture and fla­vor get amped up a bit with the addi­tion of heavy cream and zingy sour cream. Oth­er­wise, it’s pret­ty straight-forward.

Begin by mak­ing the roux in a 12″ cast iron skil­let. Pour the oil and flour into the skil­let and whisk them togeth­er over medi­um heat. They will begin to form a loose “paste” and start bub­bling as you get them com­bined. Allow the roux to con­tin­ue cook­ing for 2–3 min­utes. That gives the flour a chance to take on a more nut­ty fla­vor and the roux will become a deep­er color.

Whisk the beef broth and bouil­lon into the roux and con­tin­ue stir­ring to incor­po­rate it com­plete­ly and smooth out any lumps.

Add the cream and sour cream, whisk­ing them into the gravy. 

Then add the meat­balls. Con­tin­ue to cook over medi­um low heat until the meat­balls are warmed through.

Salt and pep­per to taste and gar­nish with minced pars­ley. It’s ready to serve. 

How to Serve Meatballs in Gravy

As I men­tioned, we love these over mashed pota­toes, but egg noo­dles or rice are also great. When select­ing side dish­es, plan for lighter, brighter com­ple­ments. Some­thing with acidic or cit­rus will help to bal­ance the savory fla­vors of the gravy. Apple Cit­rus Coleslaw is a fan­tas­tic side with Meat­balls in Brown Gravy. Ruby Coleslaw is a per­fect accompaniment!

The Recipe

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More Delicious Meatball Recipes to Try

Sweet and Sour Meatballs

Scrumptious, Savory Meatballs

Magnificent Meatball Stew