Old‑Fashioned Country Meatballs with Homemade Gravy

 

If you’re craving classic comfort food, these Country Meatballs & Gravy are everything you want in a cozy, home‑cooked meal. Tender, well‑seasoned meatballs simmer in a rich, savory gravy that tastes like something straight out of a farmhouse kitchen. 

This is simple, satisfying, old‑fashioned cooking — the kind of dish that fills the house with warmth and makes everyone eager to sit down at the table. Perfect for busy weeknights or a comforting weekend supper, this recipe is hearty, budget‑friendly, and wonderfully delicious.

 

This recipe I am sharing with you today comes from my Big Blue Binder. This is a recipe binder that I have had since I was at school. It is loaded with recipes shared with me by family and friends, handwritten recipes that I liked, copied from out of cookbooks I took out of the library way back when, newspaper clippings and magazine clippings. It is a treasure trove of deliciousness and has travelled back and forth across Canada with me as well as across the Atlantic to the U.K. and back again.

This is a very simple meatball recipe, with simple ordinary ingredients and a simple cooking method. Shaped into walnut sized balls a tasty ground beef mixture is browned before placing in a casserole dish to be baked in a tasty homemade gravy.  

The gravy on these is the best tasting gravy. Lemon zest and horseradish add a tasty flavor twist. Subtle flavorings, not overpowering, they will have your family licking their chops and wondering why it is that your gravy is so delicious! What is your secret ingredient!  Shh . . . it can be our little secret if you wish.

Delicious served with mashed potatoes, rice, noodles, or as I have done here today with baked potatoes, gently broken open and buttered. A simple supper with some green beans on the side that went down a real treat with the both of us!

   

INGREDIENTS NEEDED

TO MAKE

COUNTRY MEATBALLS AND GRAVY

There is absolutely nothing complicated about this simple recipe. Simple ingredients put together in a simple way with delicious results!

For the meatballs:

• 1 pound lean ground beef
• 1 slice white bread, soaked in a bit of milk and then squeezed dry
• 1 small onion, peeled and grated
• 2 tsp dried parsley
• 1 medium egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp freshly grated nutmeg
• a bit of oil for frying

For the gravy:

• the freshly grated zest of half a lemon
• 1/4 tsp dried thyme
• 2 TBS drippings, butter or oil
• 2 TBS flour
• 1 cup (240ml) beef stock
• 1 cup (240ml) milk
• 1 TBS creamed horseradish

 

NOTES ON INGREDIENTS

• 
  
• I use a lean, locally grown and produced grass-fed ground beef.
• I like to grate the onion. Doing so helps them to hold together better. Just use a cooking onion.
• I remove the crusts from the bread. Not totally necessary, but makes for a nicer meatball and breaks down better in the milk.
• You can leave the nutmeg out if you wish, but it does add a nice hint of additional flavor.
• I used a bit of sunflower oil to brown them in.
• I did not use drippings for the gravy. I used butter.
• For stock I used reconstituted Better than Bullion Beef Stock concentrate
• I used whole milk.
• You can make your own creamed horseradish. There is an excellent recipe to be found here.

 

HOW TO MAKE

COUNTRY MEATBALLS AND GRAVY

This is an incredibly easy and delicious supper dish to make that is economical and very family friendly!

1. Combine all the meatball ingredients in a bowl and mix together well making sure everything is combined evenly. Shape into walnut sized balls, wetting hands as needed. (Don't overhandle or you risk toughening the meatballs.)
2. Heat some oil in a large skillet over medium high heat. Add the meatballs and brown them all over. (No need to cook all the way through as they will be cooking further in the oven.)
3. Remove with a slotted spoon to a paper towel lined plate and keep warm until they are all done.
4. Reserve 2 TBS of the pan drippings and discard the rest. (Alternately you can use butter or oil.)
5. Heat the pan drippings over medium heat in the same pan that you cooked the meatballs in. Whisk in the flour for the gravy. Cook and stir one minute. (This helps to cook out any flour flavor.)
6. Slowly stir in the stock, milk, lemon zest, thyme and creamed horseradish. (I use a wire whisk to ensure a smooth finish.)
7. Cook, stirring constantly over medium heat until the gravy is smooth and thickens. Taste and adjust seasoning adding salt and or pepper if needed. (Don't be in a rush. Do stir constantly to ensure a smooth lump free gravy.)
8. Pre-heat the oven to 350*F/180*C/gas mark 4. Place the meatballs into a shallow casserole dish. Pour the gravy over top. (The gravy should cover the meatballs completely.)
9. Bake, uncovered, for 20 to 25 minutes, until bubbling and browned.
10. Serve hot and spooned over mashed potatoes, buttered noodles or steamed white rice. Delicious!

 

HINTS AND TIPS FOR SUCCESS

• Read through the recipe several times to familiarize yourself with any ingredients or equipment needed, also timings. 
• Assemble everything you need to make the recipe before beginning. That way you are less likely to accidentally leave something out.
• Follow the instructions as written. If you fail to do so I cannot be held responsible for the recipe not turning out.
• Don't over-handle the meat ball mixture. Over-handling it can toughen the meatballs and create a less than superior meatball.
• No need to cook them through when you are browning them as they will be cooking further in the oven.
• Whisk the gravy mixture carefully so as to create a nice smooth gravy.
• If you want a darker gravy you can add 1/2 tsp of gravy browning to the gravy when cooking.
• Don't over season.
• Bake uncovered for a nicer color.

 

FREQUENTLY ASKED QUESTIONS

DO I NEED TO USE GROUND BEEF?

Not at all. I think the gravy would work well with pork, lamb or even chicken.

CAN I DOUBLE THIS RECIPE?

Absolutely. Simply multiply everything by two. It should not take any longer to bake them than the original recipe, but I would check them at the designated time and if you think you need longer then add 10 minutes to the time.

CAN THIS BE MADE AHEAD OF TIME?

You can certainly shape the meatballs ahead of time.  Mix, shape and refrigerate, covered, ready to fry when you are wanting to prepare your supper.

CAN THE FINISHED DISH BE FROZEN?

Yes, this is a dish that freezes exceptionally well. Simply pack into an airtight freezer container, label and date.  They will keep frozen for up to three months. When you are ready to eat them, thaw in the refrigerator overnight. You can reheat in a saucepan or skillet over medium heat until thoroughly heated through.

WHAT IS THE DIFFERENCE BETWEEN REGULAR AND CREAMED HORSERADISH?

The main difference between the two is that creamy horseradish has other things like mayo added to it so it's creamy. This is going to be similar to the sauce packets you get at roast beef chains. It's a great option if you don't have time to make your own. (See above.)

 

A FEW OTHER

MEATBALL RECIPES TO ENJOY

We love meatballs in this house. Here are a few other tasty options that you might also enjoy!

TURKEY PARMESAN MEATBALLS - These meatballs are everything a great meatball should be: tender, flavor‑packed, and baked until golden before being smothered in rich marinara and plenty of cheese. They’re made with ground turkey that includes a bit of thigh meat for extra moisture, then mixed with milk‑soaked bread, Parmesan, herbs, and gentle seasonings like onion and garlic powder to keep the texture beautifully soft. Serve them with pasta, rice, or even tucked into crusty rolls for the most incredible meatball subs. They’re simple, hearty, and absolutely delicious — a true family‑pleasing supper.

BBQ PORCUPINE MEATBALLS - These tasty meatballs take a beloved vintage classic and give it a bold, modern upgrade. Instead of the traditional tomato‑soup sauce our mothers and grandmothers used, these beauties bake in a glossy, sweet‑tangy homemade BBQ sauce that clings to every nook and cranny — and the results are absolutely flipping delicious. As they bake, the rice swells in them swells and pokes through the surface, giving them their adorable “porcupine” look. Coated in a simple, yet flavorful sauce, they emerge from the oven — lightly caramelized, tender, and infused with that sweet‑smoky sauce — you’ll understand why you declared them better than the original.

  

Pin this recipe to your Main Dish, Meatball or Ground Beef boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. 

Yield: Serves 4

Author: Marie Rayner

Country Meatballs & Gravy

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Tender and juicy meatballs in a lovely well flavored gravy. These make a delicious midweek supper option. Serve with potatoes, rice, noodles, etc.

Ingredients

For the meatballs:

• 1 pound lean ground beef
• 1 slice white bread, soaked in a bit of milk and then squeezed dry
• 1 small onion, peeled and grated
• 2 tsp dried parsley
• 1 medium egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp freshly grated nutmeg
• a bit of oil for frying

For the gravy:

• the freshly grated zest of half a lemon
• 1/4 tsp dried thyme
• 2 TBS drippings, butter or oil
• 2 TBS flour
• 1 cup (240ml) beef stock
• 1 cup (240ml) milk
• 1 TBS creamed horseradish

Instructions

1. Combine all the meatball ingredients in a bowl and mix together well making sure everything is combined evenly. Shape into walnut sized balls, wetting hands as needed.
2. Heat some oil in a large skillet over medium high heat. Add the meatballs and brown them all over.
3. Remove with a slotted spoon to a paper towel lined plate and keep warm until they are all done.
4. Reserve 2 TBS of the pan drippings and discard the rest.
5. Heat the pan drippings over medium heat in the same pan that you cooked the meatballs in. Whisk in the flour for the gravy. Cook and stir one minute.
6. Slowly stir in the stock, milk, lemon zest, thyme and creamed horseradish.
7. Cook, stirring constantly over medium heat until the gravy is smooth and thickens. Taste and adjust seasoning adding salt and or pepper if needed.
8. Pre-heat the oven to 350*F/180*C/gas mark 4. Place the meatballs into a shallow casserole dish. Pour the gravy over top.
9. Bake, uncovered, for 20 to 25 minutes, until bubbling and browned.
10. Serve hot and spooned over mashed potatoes, buttered noodles or steamed white rice. Delicious!

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.