This is comfort food at its finest! Serve these savory Country Style Gravy Meatballs, made with sausage and a rich, seasoned gravy, as an app 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
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 Country Style Gravy Meatballs
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:
💬 Have you given this recipe a try? Scroll down to leave a star rating on the recipe and a comment for me!
Country Style Gravy 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
- 2 teaspoons black pepper, divided
- 1½ 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
- 1½ cups 2% milk
Make the meatballs:
- Preheat the oven to 375° 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 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 25-30 minutes until they're cooked through - the internal temperature should be 160 degrees F, 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 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 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 1½ cups of gravy.