These Southern Meatballs are packed with flavor and perfect for any meal! Made with ground meat, spices, and a hint of sweetness, they really hit the spot.
They’re like little bites of joy swimming in a delicious sauce. I often serve them over rice or with toothpicks for easy snacking—because who can resist, right? 😄
Key Ingredients & Substitutions
Ground Beef: This is the main protein in the meatballs. I prefer a blend of 80/20 for flavor and moisture. If you’re looking for a leaner option, ground turkey works great but adjust the seasoning since turkey can be milder.
Ground Pork: Adds extra flavor and moisture to the meatballs. If you want a leaner choice, you can use more ground beef or chicken. However, pork gives that classic southern taste!
Breadcrumbs: Regular breadcrumbs help bind the meat mixture. You could swap them for panko for a crunchier texture or gluten-free breadcrumbs if you’re avoiding gluten.
Parmesan Cheese: This adds a delicious cheesy flavor. Grated Pecorino Romano is a good substitute if you want something sharper. Nutritional yeast can also provide a flavor boost for a dairy-free option.
Cayenne Pepper: I love adding a little kick! If you’re sensitive to heat, you can skip it or use paprika for a milder taste.
How Do I Create the Perfect Gravy?
Making gravy can seem tricky, but it’s easier than you think! Follow these steps to get a silky-smooth sauce.
- Start with a medium heat to melt the butter. Be careful not to burn it!
- Once melted, add chopped onion and minced garlic. Cook until they’re soft and fragrant.
- Add flour to create a roux. Stir well for 1-2 minutes until it’s a light golden color. This step thickens the gravy.
- Slowly whisk in the beef broth. This prevents lumps—go slow to help it mix well.
- Keep stirring until it thickens to your liking. Season with salt and pepper, adjusting to your taste.
Remember, if the gravy gets too thick, you can always add a bit more broth to reach your desired consistency!
How to Make Southern Meatballs with Gravy?
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
For the Gravy:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped fresh parsley or chives for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and around 30-35 minutes for cooking, which includes baking the meatballs and preparing the gravy. In total, you’ll need about 45 minutes to serve up a delightful meal!
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, black pepper, and cayenne pepper if you like a little heat. Mix everything well using your hands or a spoon until it’s nicely combined.
2. Form the Meatballs:
Take small amounts of the mixture and roll them into balls about 1 to 1.5 inches in diameter. Place your meatballs on a baking sheet lined with parchment paper for easy cleanup. Make sure to give them some space so they can brown nicely!
3. Bake the Meatballs:
Preheat your oven to 400°F (200°C). Once heated, pop your meatballs in the oven and bake them for about 20-25 minutes. You’ll know they’re done when they’re browned on the outside and cooked all the way through.
4. Start on the Gravy:
While the meatballs are in the oven, let’s prepare the gravy! In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic; sauté them until the onion is nice and translucent, which should take about 3-4 minutes.
5. Make the Roux:
Once your onions and garlic are cooked, stir in the flour to create a roux. Cook this mixture for 1-2 minutes until it’s lightly browned. Keep stirring to avoid burning!
6. Whisk in the Broth:
Gradually whisk in the beef broth, stirring continuously until the mixture thickens. This should take just a few minutes. Taste your gravy and add salt and pepper as needed—you want it to be flavorful!
7. Combine Meatballs and Gravy:
When the meatballs are done baking, carefully transfer them into the skillet with the gravy. Let them simmer together for another 5-10 minutes. This step allows all those delicious flavors to mix together.
8. Serve and Enjoy!
Serve the meatballs hot, garnished with chopped parsley or chives for a pop of color. They’re fantastic over a bed of creamy mashed potatoes or rice. Enjoy your hearty meal!
Can I Use Ground Turkey Instead of Beef and Pork?
Absolutely! Ground turkey is a great lean substitute. Just keep in mind that turkey can result in a slightly drier meatball, so you may want to increase the milk or add a bit more seasoning to enhance the flavors.
How Can I Make This Recipe Gluten-Free?
To make this recipe gluten-free, simply substitute the breadcrumbs with gluten-free breadcrumbs or ground oats. Ensure that your Worcestershire sauce is gluten-free as well, as some brands may contain gluten.
What’s the Best Way to Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage; just thaw in the fridge overnight before reheating. When reheating, do so gently in a skillet with a splash of beef broth to keep them moist.
Can I Prepare the Meatballs Ahead of Time?
Yes, you can! Form the meatballs and place them on a baking sheet, then cover and refrigerate for up to 24 hours before baking. You can also freeze the uncooked meatballs, just make sure to separate them on the sheet before transferring to a freezer bag, so they don’t stick together.
