These freezer-friendly, juicy meatballs in rich, homemade gravy are easier than you think – and guaranteed to be a family favourite!
At our place, anything involving gravy is an automatic win. But I’ll admit, making meatballs and gravy from scratch might seem like a lot. You’re just going to have to trust me on this one – it’s easier and faster than you think.
A few little shortcuts (looking at you, freezer-friendly mashed potatoes) make this the perfect weeknight dinner when you want something homemade, hearty and ridiculously satisfying, without spending hours in the kitchen.
The meatballs are juicy, the gravy is rich and silky, and the sautéed garlic spinach and peas bring the perfect balance. Serve them over mash, noodles or rice – whatever makes your weeknight chaos feel a little easier.
And if you need another reason to love these meatballs? You can make them ahead and freeze a batch for later, meaning future-you can pull out a dinner winner whenever needed. Trust me, this one’s a keeper.
My meatballs fall apart when cooking – what am I doing wrong?
Meatballs can fall apart if the mixture is too wet or if they’re over-handled. Make sure you measure the breadcrumbs and egg accurately, as they help bind everything together. Also, gently mix the ingredients until just combined – overmixing can make them tough and more prone to breaking.
Can I use a different type of meat?
Yes! You can swap the minced (ground) beef for minced pork, chicken, turkey, or even a mix of pork and veal.
Can I add more vegetables?
Absolutely! This recipe is flexible – try adding finely diced carrot or mushrooms to the gravy. Add up to 2 cups immediately after the onion and cook for 3–4 minutes, or until softened before proceeding with the recipe. You can also add some sneaky vegetables to the meatballs! Add up to 150 g (1 cup) of finely grated carrot or zucchini (courgette) to your meatball mixture. You may need to add an extra 15 g (¼ cup) of panko breadcrumbs if the mixture is looking a little too wet and if it’s difficult to roll the meatballs.
Watch how to make Meatballs with Gravy
If you enjoyed Meatballs with Gravy, I think you’ll love:
Meatball Bake Recipe
Chicken Meatball Parmigiana Recipe
Swedish Meatballs Recipe
Risoni Mozzarella Meatballs Recipe
Pasta with Baked Meatballs in Garlicky Tomato Sauce Recipe
Meatballs with Gravy
“This was SO GOOD – the gravy is 100% worth making, it adds such creamy decadence.” Share PrintIngredients
- 500 g (1 lb) lean minced (ground) beef, lamb, pork or chicken
- ½ brown onion, grated (using a box grater), or finely diced
- 45 g (¾ cup) panko breadcrumbs
- 1 tsp freshly minced garlic
- 2 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp dijon mustard
- 1 egg
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ½ brown onion, finely diced
- 1 tsp freshly minced garlic
- 3 tbsp plain (all-purpose) flour
- 500 ml (2 cups) beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme or 1 tsp fresh thyme leaves
- Sea salt flakes, to taste (see note 1)
- ¼ tsp freshly cracked black pepper
- 1 tbsp olive oil
- 1 tsp freshly minced garlic
- 120 g (2 cups) baby spinach
- 155 g (1 cup) frozen peas
- ½ tsp sea salt flakes
- Freshly cracked black pepper, to taste
- ½ lemon, juiced
- Freezer-Friendly Mashed Potatoes
- Thyme leaves (optional)
- Freshly cracked black pepper (optional)
Instructions
- Make the meatball mixture – Add all the ingredients, except the olive oil, to a bowl and mix using your hands until just combined (try not to overmix as this can produce tough meatballs).
- Brown the meatballs – Heat the oil in a large, heavy-based pan over medium–high heat, Cook the meatballs for 3–4 minutes, turning regularly, until browned all over. Set aside on a plate. The meatballs will still be raw in the centre but will continue cooking in the gravy later.
- Make the gravy – Turn the heat down to medium–low, add the butter and, once melted, add the onion and garlic. Cook, stirring, for 1–2 minutes.
- Stir the flour through for 30 seconds to create a paste. Slowly add the beef stock, Worcestershire sauce and thyme. Bring to a simmer.
- Finish cooking the meatballs – Return the meatballs to the pan and simmer, uncovered, for 6–8 minutes on low heat, or until the meatballs are cooked through and the gravy has thickened.
- Make the sauteed spinach and peas – Heat the oil in a large frying pan over medium–high heat. Add the garlic and cook, stirring, for 30 seconds until fragrant.
- Add the spinach and cook, stirring, for 1 minute or until wilted. Add the peas and cook, stirring, for a further 1 minute.
- Turn the heat off and stir through the salt, pepper and lemon juice.
- Serve – Serve the meatballs, gravy and sauteed spinach and peas on a bed of creamy mashed potatoes. Sprinkle with thyme leaves and more cracked black pepper, if desired.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Michele says:
Looks delicious
Nicole says:
Thanks, Michele! I hope you make it … let me know what you think. Nic x