Italian red sauce has had a good run, but meatballs in gravy are officially coming for the crown.
When most people think of meatballs, they probably picture Italian red sauce on top of spaghetti all covered with cheese, as the song goes. But meatballs in gravy might be my new favorite. This Norwegian-style meatball recipe has that same cozy, homespun feel, but with warm spices like nutmeg, allspice and ginger. Each bite has a signature Nordic personality. These meatballs stay tender, and they simmer in a silky brown gravy that turns everything it touches into comfort food. Meatballs and brown gravy, paired with starchy sides like noodles or mashed potatoes, are just as good for a special occasion as they are for a random Tuesday.
Ingredients for Meatballs in Gravy
- Egg: The egg binds the meatball mixture, holding it together while keeping it tender.
- Milk: This recipe uses 2% milk to keep the meatballs soft and delicate. It also helps the spices disperse evenly throughout.
- Cornstarch: While often used as a sauce thickener, cornstarch lends this meatball mixture extra body, which helps when you’re shaping them.
- Salt and pepper: These basic seasonings enhance the savory flavors of the meatballs.
- Onion: Finely chopped onion adds moisture and sweetness to balance the warm spices. The pieces soften into the meat as the meatballs cook.
- Spices: Baking spices like nutmeg, allspice, and ginger lend an authentic Norwegian flavor to the meatballs.
- Lean ground beef: A 90% lean blend of ground beef works well for meatballs.
- Butter: Butter helps brown the meatballs and adds richness to both the meat and the gravy. It creates those flavorful browned bits that become the foundation of the sauce. Choose unsalted butter for the most control over your seasoning.
- All-purpose flour: Flour thickens the gravy and binds the fat and broth into a velvety sauce. It’s essential for creating a smooth, glossy texture.
- Beef broth: The broth adds savory depth to the gravy for meatballs. Look for a low-sodium variety so you can season to taste, or opt for a bone broth for added flavor.
- Whole milk or half-and-half cream: Milk or half-and-half makes the gravy extra luxurious.
- Fresh parsley (optional): A sprinkle of parsley adds a bright finish to the final dish. It adds a pop of color and a fresh note against the rich gravy.
- Hot cooked noodles (optional): Serve the meatballs and brown gravy over egg noodles for classic comfort. You can also try them with potatoes or rice, depending on your preference.
Directions
Step 1: Mix the meatball ingredients
In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger until they’re well combined. Add the ground beef and mix it in lightly but thoroughly. Shape the mixture into 1-1/2-inch meatballs.
Editor’s Tip: The mixture will be soft and a bit sticky, so rinse your hands in cold water occasionally to keep things manageable.
Step 2: Brown the meatballs
In a large skillet over medium heat, melt the butter and add half the meatballs. Brown them for about 10 minutes or until they’re no longer pink.
Transfer them to a paper towel-lined plate, then repeat with the second batch, leaving 1 tablespoon of the drippings in the skillet.
Editor’s Tip: Browning the meatballs in two batches prevents overcrowding, which helps them develop that beautiful golden crust. If your skillet is on the smaller side, feel free to brown the meatballs in three batches.
Step 3: Make the gravy
Add the butter to the drippings. Stir in the flour. Add the broth and milk. Bring the mixture to a boil, then cook and stir it for two minutes or until the mixture has thickened.
Step 4: Simmer the meatballs
Season the gravy with salt and pepper to taste, then return the meatballs to the skillet. Heat them through on low. If desired, serve the meatballs and gravy with noodles and top them with parsley.
Meatballs in Gravy Variations
- Try it Swedish: Replace half of the beef with ground pork for a flavor profile similar to Swedish meatballs. You can also add a spoonful of sour cream to the gravy to make it extra silky.
- Add some herbs: Add chopped parsley, chives or dill to the meat mixture for a bright, herbal note. Fresh herbs complement the warm spices without overpowering them.
- Make room for mushrooms: Saute sliced mushrooms in the drippings before making the gravy to add savory earthiness and heartiness.
- Go gluten free: Use gluten-free flour to thicken the gravy and ensure the cornstarch helps bind the meatballs. They’ll cook and taste just as delicious.
How to Store Meatballs in Gravy
Store any leftover meatballs in gravy in a tightly covered container in the refrigerator. The gravy will continue to soak into the meatballs, making the flavors even richer by the next day. When reheating them, add a splash of broth or milk to restore the sauce’s original consistency.
How long do meatballs in gravy last?
Meatballs in gravy will last for three to four days in the refrigerator. The gravy keeps them moist, making them taste just as comforting the next day.
Can you freeze meatballs in gravy?
Yes, meatballs and brown gravy freeze very well. Store them in an airtight container or a freezer bag for up to three months, and thaw them overnight in the refrigerator before reheating them.
How do you reheat meatballs in gravy?
To reheat meatballs in gravy, warm them gently in a skillet over low heat, adding a little broth or milk if the sauce has thickened. You can also microwave them in short intervals, stirring between bursts.
Meatballs in Gravy Tips
What is the best kind of skillet to use when making meatballs and gravy?
Any reliable pan will work for this recipe, whether that’s a stainless steel or nonstick pan, or a cast-iron skillet. Just avoid crowding the pan so the meatballs brown deeply instead of steaming.
How can you make sure your meatballs are tender?
Tender meatballs result from mixing the ingredients lightly and cooking them just until they’re no longer pink. Overmixing can make them tough, and overcooking can dry them out, so stop mixing early and keep an eye on the skillet.
What else can you serve with meatballs and gravy?
Mashed potatoes are a classic pairing with meatballs and gravy. You can also serve these meatballs with rice, egg noodles, roasted vegetables or even creamy polenta for a stick-to-your-ribs dinner.
Ingredients
- 1 large egg
- 1/2 cup 2% milk
- 1 tablespoon cornstarch
- Salt and pepper to taste
- 1 medium onion, finely chopped
- 1 teaspoon salt
- Dash pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1-1/2 pounds lean ground beef (90% lean)
- 3 to 4 tablespoons butter
- gravy:
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup whole milk or half-and-half cream
- Minced fresh parsley, optional
- Hot cooked noodles, optional
Directions
- In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.)
- In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet.
- For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. If desired, server with noodles and top with parsley.
Loading Popular in the Community
Christmas was the time when our family forgot about the food budget and splurged on one special meal. I can still envision Grandmother making dozens of these little meatballs! The spices gives them a taste that makes them authentically Norwegian.
Recipe Creator
Loading Reviews
