Bring the family together with my recipe for Breakfast Sausage Meatballs served with peppery White Gravy. It's a savory, from-scratch dish with a nostalgic, New England diner vibe. Make these meatballs and gravy to start the day, serve them as an appetizer, or make them for a casual supper!
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You may have read the name of this recipe and wondered, can you really eat meatballs for breakfast? I'm here to tell you that, oh heck yes—you can!
Just imagine your traditional breakfast sausage patty or link, but in meatball form. That's what Breakfast Sausage Meatballs are—and best of all, they're topped with a creamy, country-style White Gravy.
But mini Breakfast Sausage Meatballs with White Gravy aren't only for breakfast... make them as a tasty appetizer for game days and Christmas gatherings, or with biscuits as a casual supper.
In a nutshell... 🐿️
- What this is: Savory meatballs that take everything you love about traditional breakfast sausage and tuck it into a bite-sized, cozy form. And they're topped with country white cream gravy. It's hearty, New England-style diner fare that'll warm you right up.
- You'll love this part: Whether you're hosting a game day crowd or just want a breakfast dish with nostalgic, old-fashioned flavor, these comfort food meatballs and gravy are a cinch to whip up.
- How it's made: Mix pork sausage with panko and aromatics, then shape and bake the meatballs. Whisk together a quick, peppery milk gravy and serve it over the meatballs.
Jump to:
- Why you'll love these Breakfast Sausage Meatballs with White Gravy
- Spicy Egg and Sausage Breakfast Casserole
- What can you serve with Breakfast Sausage Meatballs?
- Scallion Biscuits
- 🔪 How to make Breakfast Sausage Meatballs with White Gravy
- Caramelized Brussels Sprouts
- Breakfast Sausage Meatballs FAQs
- Tips:
- 📖 Recipe
- 💬 Comments
Why you'll love these Breakfast Sausage Meatballs with White Gravy
This recipe was created for one of our first ever cook-offs with friends, where we pitted our meatballs against our friends' meatballs!
But you don't need to wait for a competition to bring out Breakfast Sausage Meatballs with White Gravy. They're sooo tasty as part of an old fashioned country-style breakfast, and just as good as any hearty and savory breakfast dish you'd find at a small-town New England diner.
You can even serve them as a savory appetizer for parties or to set the meatballs out with Super Bowl snacks.
The breakfast meatballs recipe, made in the oven, combines savory pork sausage with onion, bread crumbs, and seasonings. The meatballs are baked until they're browned and cooked through.
And to top them off, add a spoonful of creamy, peppered gravy; the recipe to make this gravy is included with the meatballs. The whole recipe, meatballs and gravy, only takes about an hour from start to finish.
Here's another savory dish!
Spicy Egg and Sausage Breakfast Casserole
What can you serve with Breakfast Sausage Meatballs?
Another reason to love this breakfast meatballs recipe is that there are lots of ways to serve them!
The breakfast sausage meatballs make a special, hearty breakfast when served with warm biscuits or cornbread. Pair them with eggs made your favorite way or on the side with pancakes.
The meatballs are very good when served as an appetizer, too. Set them out on a platter skewered with toothpicks so guests can serve themselves, and have the pepper gravy ready on the side in a small warmer or miniature Crock Pot.
Want to make this recipe for a hearty, warming supper? Cook up some pasta, rice, or a batch of homemade biscuits. Serve the breakfast meatballs and cream gravy spooned over these sides.
Pair with these!
Scallion Biscuits
Flaky and tender biscuits with onion flavor and flecks of color from fresh scallions.
🔪 How to make Breakfast Sausage Meatballs with White Gravy
Ingredients:
- Pork sausage: Pick up bulk pork sausage, which is in the meat case packaged like other ground meats or sometimes sold in a cylindrical package. I use regular sausage, but you can also make these meatballs with spicy versions.
- Breadcrumbs: I use panko breadcrumbs; the coarse texture helps lighten the texture of the meatballs.
- Onion: Dice a medium yellow or Spanish onion. You can also use frozen, diced onions to save a little time.
- Eggs: Two large eggs bind the meatball mixture together and keep them moist as well.
- Parsley: You just can't beat the flavor of fresh parsley in these savory meatballs! Use some from your garden or pick up a bunch in the produce department.
- Butter: The pepper gravy is made with a roux, which begins with butter. You can use salted or unsalted varieties.
- Flour: All-purpose flour is the thickener in the roux. My go-to choice for flour in all my recipes is King Arthur brand.
- Milk: I use 2% milk which quickly thickens with the roux to make the creamy gravy.
- Seasonings: For both the sausage and the gravy I keep it simple: salt and black pepper.
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Mix the ingredients
Combine the ingredients for the meatballs, including the sausage, onion, parsley, and breadcrumbs.
Shape the meatballs
Divide up and shape the mixture into meatballs.
Bake them
Bake the meatballs on a baking sheet for about a half hour until they're cooked through.
Make the peppered milk gravy
Melt butter and/or bacon drippings, then stir in flour, pepper, and salt to make a roux. Add milk next and simmer it until it thickens.
Serve 'em up!
Transfer the finished meatballs to a serving dish and top them with gravy. Enjoy them while they're hot!
Need a veggie side?
Caramelized Brussels Sprouts
Roasted until tender with fresh garlic and rosemary!
Breakfast Sausage Meatballs FAQs
Yes, you have a few options to make these Breakfast Sausage Meatballs ahead of time. The meatball mixture can be mixed and shaped, and then held in the fridge for up to three days, until you're ready to bake them. Or, bake the meatballs, let them cool, then transfer them to a tightly sealed container and store them in the fridge. They can be refrigerated for up to three days.
The gravy can also be made in advance. Let it cool, transfer it to a bowl or small pitcher, then press a piece of plastic wrap to the surface. (To prevent a skin from forming.) Store the gravy in the fridge for up to three days.
The breakfast sausage meatballs should be reheated gently so they keep their tender texture. Place the chilled meatballs on a baking sheet and cover them with foil. Reheat them in a 350°F oven for 10 to 20 minutes, until they're heated through. Or, place the meatballs in a large covered skillet with a few tablespoons of water inside. Reheat them over medium-low heat.
The gravy can be reheated in a covered saucepan set over medium heat. Stir it occasionally until it's hot.
My breakfast sausage meatballs are packed with flavor from diced onion, parsley, salt, and pepper. To give them a flavor that's closer to that of traditional breakfast sausage, add ground sage, red pepper flakes, a pinch of ground cloves or allspice, and a little brown sugar.
Tips:
- Bake the meatballs until no pink remains and the internal temperature reaches 160° F on a digital thermometer.
Find the recipe for Breakfast Sausage Meatballs with White Gravy below, and also take a second to check out these goodies:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Breakfast Sausage Meatballs with White Gravy
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Ingredients
For the meatballs:
- 32 ounces bulk pork sausage
- 1 cup panko breadcrumbs
- ½ cup diced yellow onion (about 1 medium-sized onion)
- ½ cup chopped fresh parsley
- 2 large eggs
- 1 teaspoon black pepper
- 1 teaspoon salt
For the White Gravy:
- 2 tablespoons butter
- 1 tablespoon bacon drippings (or an additional tablespoon of butter)
- 2 tablespoons all-purpose flour
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1½ cups 2% milk
Instructions
Make the meatballs:
- Preheat the oven to 375° F. Line a large baking sheet with parchment paper or foil.
- Combine by hand the 32 ounces bulk pork sausage, 1 cup panko breadcrumbs, ½ cup diced yellow onion, ½ cup chopped fresh parsley, 2 large eggs, 1 teaspoon black pepper, and 1 teaspoon salt in a large bowl. Mix until the ingredients are evenly distributed—if the mixture seems dry you can add a tablespoon or two of water.
- Roll the sausage mixture into 1½ inch balls (you can also use a spring-loaded scoop) and place the balls on the lined baking sheet. Space them evenly apart with about an inch between them.
- Bake the meatballs for 25 to 30 minutes until they're cooked through—the internal temperature should be 160° F, and there should be no pink remaining.
While the meatballs are cooking, make the cream gravy:
- Drop the 2 tablespoons butter and 1 tablespoon bacon drippings into a medium saucepan, and melt them over medium heat. Stir in the 2 tablespoons all-purpose flour, 1 teaspoon black pepper and the ½ teaspoon salt until they're combined with the butter.
- Stir the mixture over medium heat for about a minute. Pour in the 1½ cups 2% milk and stir everything together.
- Continue cooking the mixture, stirring constantly until it comes to a simmer. Lower the heat just a little, and stir it for a minute or two—it should thicken quickly after coming to a simmer. Once it has thickened remove the pan from the heat.
- Taste the gravy and add a bit more salt or pepper if you think it needs it—don't overdo it though, because the meatballs have some salt as well.
Serve:
- When the meatballs are done, use tongs to move them to a serving platter. Pour the hot gravy over the meatballs and serve them immediately.
To make Breakfast Meatballs as an appetizer:
- Set tongs next to the platter of meatballs and gravy so guests can serve themselves. Provide forks or toothpicks. You can pour the gravy over the meatballs, or have it next to the platter in a warmer, so guests can dip the meatballs.
To make Breakfast Meatballs for breakfast or supper:
- The meatballs and gravy are delicious over biscuits for an old-fashioned breakfast. Split biscuits in half and set them on plates. Spoon the meatballs and gravy over the halves.
- For a supper dish, combine the meatballs and gravy with freshly cooked egg noodles or other pasta, or serve them over cooked rice.
- Makes about 48 meatballs and 1½ cups of gravy.
Notes
- Bake the meatballs until no pink remains and the internal temperature reaches 160°F on a digital thermometer.
Nutrition
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