This is comfort food at its finest! Serve these savory and flavorful sausage meatballs with cream gravy as an appetizer, or make them into a meal.
This recipe was created for one of our first ever cook-offs, where we pitted our meatballs against our friends’ meatballs!
But you don’t need to wait for a competition to bring out these sausage meatballs. They are sooo tasty as an appetizer for parties or game day. You can even turn this recipe into a hearty breakfast or dinner!
Why you’ll love these meatballs and gravy
This recipe is really tasty, combining savory sausage with onion and seasonings to make meatballs, and then a creamy, peppery gravy to top them.
There’s versatility here, too! This recipe makes an awesome appetizer, to set out on a platter so guests can serve themselves. Or make it into a special, hearty breakfast served over biscuits. Have a box of pasta on hand, or some rice? Try serving the meatballs and gravy spooned over hot noodles or freshly-cooked rice for supper.
How to make this recipe
Step 1: Make the meatballs
Combine the ingredients for the meatballs, including the sausage, onion, parsley, and breadcrumbs.
Shape the mixture into meatballs.
Step 2: Bake the meatballs
Bake the meatballs on a baking sheet for about a half hour until they’re cooked through.
Step 3: Make the gravy
You can cook the gravy while the meatballs bake. Melt butter and bacon drippings, then stir in flour, pepper, and salt to make a roux. Add milk next and simmer it until it thickens.
Step 4: Serve ’em up!
Transfer the finished meatballs to a serving dish and top them with gravy. Enjoy them while they’re hot!
Find the recipe for these meatballs and gravy below, and also take a second to check out these goodies:
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Sausage Meatballs with Country-Style Cream Gravy
- 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
- 2 teaspoons black pepper, divided
- 1 ½ teaspoons salt, divided
- 2 tablespoons butter
- 1 tablespoon bacon drippings (if you don't have this, use an additional tablespoon of butter)
- 2 tablespoons all-purpose flour, unbleached
- 1 ½ cups 2% milk
Make the meatballs:
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil.
- Combine by hand the pork sausage, breadcrumbs, diced onion, chopped parsley, eggs, 1 teaspoon of the black pepper, and 1 teaspoon of the salt in a large bowl. Mix until the ingredients are evenly distributed, and if the mixture seems dry you can add a tablespoon or two of water.
- Roll the sausage mixture into 1-1/2 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 25-30 minutes until they're cooked through – the internal temperature should be 160 degrees, and there should be no pink remaining.
While the meatballs are cooking, make the cream gravy:
- Drop the butter and bacon drippings into a medium saucepan, and melt them over medium heat. Stir in the flour, remaining black pepper, and the remaining salt until they're combined with the butter. Stir the mixture over medium heat for about a minute. Pour in the milk and stir everything together.
- Continue cooking the mixture, stirring constantly untill 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 oversalt though, because the meatballs have some salt as well.
- 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 serve them as an appetizer:
- Set tongs next to the platter of meatballs and gravy so guests can serve themselves. Provide forks or toothpicks.
To serve them as part of a meal:
- 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 dinner dish, combining the meatballs and gravy with freshly cooked egg noodles or other pasta, or over cooked rice.
- Makes about 48 meatballs and 1-1/2 cups of gravy.