Meatballs and noodles with gravy is a comforting skillet supper of tender beef-and-pork meatballs, egg noodles, and a savory brown gravy. This practical, home-style dish comes together without a special regional claim: browning the meatballs first gives the gravy deeper flavor, while a little sour cream stirred in at the end makes it creamy without hiding the beefy taste.
Ingredients
- 8 oz (225 g) wide egg noodles
- 1 lb (450 g) ground beef, preferably 85% lean
- ½ lb (225 g) ground pork
- ½ cup (30 g) plain dry breadcrumbs
- 1 large egg (about 50 g without shell)
- ⅓ cup (80 ml) milk
- 1 small yellow onion, finely grated or minced, about ½ cup (75 g), divided
- 2 cloves garlic, finely minced, about 2 tsp (6 g), divided
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp fine salt, divided
- ½ tsp black pepper, divided
- 2 tbsp (30 ml) neutral cooking oil, divided
- 3 tbsp (42 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 2 cups (475 ml) low-sodium beef broth
- 1 tsp (5 ml) Dijon mustard
- ½ tsp dried thyme
- ½ cup (120 g) sour cream, at room temperature
- 2 tbsp (8 g) chopped fresh parsley, optional
Instructions
- Cook the noodles. Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until just tender, usually 7–9 minutes. Drain, reserving ½ cup (120 ml) noodle water in case you want to loosen the finished gravy. Toss the noodles with a little of the reserved water if they will sit for a few minutes; set aside.
- Mix and shape the meatballs. In a large bowl, stir together the breadcrumbs and milk and leave them for 2 minutes to soften. Add the beef, pork, egg, half the onion, half the garlic, Worcestershire sauce, ½ tsp salt, and ¼ tsp pepper. Mix gently with your hands or a fork just until combined; overmixing can make meatballs dense. Shape into about 20 meatballs, roughly 1½ inches (4 cm) across.
- Brown and cook the meatballs. Heat 1 tbsp (15 ml) oil in a large deep skillet or Dutch oven over medium heat. Add half the meatballs without crowding and brown them on several sides, about 5–6 minutes total. Transfer to a plate and repeat with the remaining oil and meatballs. They do not need to be fully cooked yet. Keep the pan and browned bits for the gravy.
- Make the gravy base. Lower the heat to medium-low and melt the butter in the same pan. Add the remaining onion and cook, stirring, for 3–4 minutes until softened. Stir in the remaining garlic and cook for 30 seconds. Sprinkle in the flour and stir continuously for about 1 minute, scraping up the browned bits, until the flour is no longer raw-looking.
- Simmer the meatballs. Gradually whisk in the beef broth so the gravy stays smooth, then stir in the Dijon mustard, thyme, remaining ½ tsp salt, and remaining ¼ tsp pepper. Bring to a gentle simmer. Return the meatballs and any plate juices to the pan, cover partly, and simmer gently for 10–12 minutes, turning the meatballs once. Check the center of a larger meatball with a food thermometer: ground beef and pork must reach the USDA FSIS safe minimum of 160°F (71°C). If needed, simmer a few minutes longer and check again.
- Finish and serve. Take the pan off the heat. Stir a few spoonfuls of hot gravy into the sour cream, then stir that mixture back into the pan. This helps prevent curdling. Do not boil the gravy after adding sour cream. Taste and adjust the seasoning. Add a splash of reserved noodle water or broth if the gravy is thicker than you like. Serve the meatballs and gravy over the noodles and sprinkle with parsley if desired.
Tips
- Use a light touch when mixing and shaping the meat. The milk-softened breadcrumbs help keep the meatballs tender, while compacting them too firmly can make them tough.
- Choose a skillet wide enough to brown the meatballs in batches. Crowding traps steam and prevents the flavorful browning that gives the gravy its rich taste.
- Low-sodium broth gives you better control over salt, especially since broth and Worcestershire brands vary. Taste the gravy before adding more seasoning.
- For the smoothest finish, bring sour cream toward room temperature and temper it with hot gravy. Keep the finished sauce below a boil to avoid a grainy texture.
Serving Suggestions
Serve in shallow bowls so every portion gets plenty of gravy. Buttered green beans, steamed peas, roasted carrots, or a crisp green salad add freshness and contrast to the rich sauce. A slice of crusty bread is useful for catching any gravy left in the bowl. If you want a little brightness, offer chopped parsley or a small dish of pickles at the table.
Variations
For all-beef meatballs, replace the pork with another ½ lb (225 g) ground beef; the result will be a little less tender but still flavorful. Ground turkey can replace either meat, though the meatballs may be leaner and need careful handling; poultry must reach 165°F (74°C), so verify the center with a thermometer. For a lighter, tangier sauce, use plain Greek yogurt instead of sour cream, adding it off the heat and avoiding a boil.
To make the gravy without dairy, use 3 tbsp (45 ml) olive oil in place of butter and omit the sour cream; the result will be a straightforward brown gravy rather than a creamy one. You can also swap egg noodles for 8 oz (225 g) of another pasta, such as fettuccine or rotini, cooking it according to its package directions. Add sliced mushrooms with the onion for an earthy variation, allowing them to release their moisture and brown before stirring in the flour.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. Keep noodles separate from the meatballs and gravy when practical, so they do not absorb all the sauce. Refrigerated leftovers keep for 3–4 days. Freeze the meatballs and gravy, preferably without the noodles, in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator for more even reheating.
Reheat the meatballs and gravy gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if needed. Heat leftovers to 165°F (74°C), checking the center of a meatball with a food thermometer. Reheat noodles separately in simmering water or in the microwave with a spoonful of water. Avoid repeatedly cooling and reheating the full batch; warm only the portion you plan to eat.
Frequently Asked Questions
Can I make the meatballs ahead?
Yes. Shape the meatballs, cover them, and refrigerate for up to 24 hours before browning. Keep raw meatballs chilled until they go into the pan, and wash hands, utensils, and surfaces that touched raw meat before using them for cooked food.
Can I use frozen meatballs?
Yes. Use fully cooked frozen meatballs and follow the package directions for thawing or heating. Simmer them in the gravy until hot throughout, then confirm they reach 165°F (74°C) when reheating. Since packaged meatballs may be salty, start with less added salt and adjust at the end.
Why is my gravy lumpy?
Usually the broth was added too quickly or was not whisked in thoroughly. Gradually whisk the broth into the flour-and-butter mixture. If small lumps remain, whisk vigorously or strain the gravy before returning the meatballs to the pan.
How can I thicken or thin the gravy?
If it is too thin, simmer it uncovered for a few minutes before adding sour cream. If it is too thick, stir in broth, reserved noodle water, or plain water a tablespoon at a time. The sauce also thickens slightly as it cools.
Can I cook the meatballs entirely in the gravy?
You can, but browning first gives the gravy more savory depth and helps the meatballs hold their shape. If you skip browning, simmer the raw meatballs gently in the gravy until their centers reach 160°F (71°C), and avoid stirring roughly while they cook.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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