Frozen meatballs and gravy make a comforting, filling meal with little prep: simmer the meatballs in a simple, savory brown gravy until hot throughout. This stovetop recipe uses pantry staples, takes about 30 minutes, and works with beef, turkey, or mixed meatballs.
Ingredients
- 2 pounds frozen fully cooked meatballs (about 32 to 40, depending on size)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 teaspoon salt, or to taste
- 1/3 cup heavy cream or sour cream (optional)
- 1 tablespoon chopped fresh parsley (optional, for serving)
Instructions
- Check the meatballs. Use frozen meatballs labeled fully cooked; this recipe is designed for them. Keep them frozen until you are ready to add them. If yours are raw, follow the package cooking instructions and verify their center reaches a safe temperature before serving; don’t assume the simmering time below is enough for raw meat.
- Soften the onion. Melt the butter in a large, deep skillet or sauté pan over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring now and then, until softened and translucent. Lower the heat if it begins to brown too quickly.
- Make a roux. Sprinkle the flour over the onion and butter. Stir constantly for about 1 minute, scraping the bottom of the pan, until the flour is moistened and no dry patches remain. Cooking it briefly helps prevent a raw-flour taste.
- Whisk in the broth. Pour in the beef broth gradually, whisking as you go to loosen the flour and keep lumps from forming. Stir in Worcestershire sauce, Dijon mustard, garlic powder, and black pepper. Bring the gravy to a gentle simmer, stirring frequently; it should begin to thicken in 2 to 3 minutes.
- Simmer the frozen meatballs. Add the frozen, fully cooked meatballs and stir gently to coat. Cover the pan, reduce the heat to medium-low, and simmer for 15 to 20 minutes, stirring carefully every 5 minutes so the gravy doesn’t catch on the bottom. If the sauce boils hard, lower the heat; a gentle simmer heats the meatballs more evenly and helps keep them intact.
- Check that they are hot. Cut open one of the largest meatballs or check it with an instant-read thermometer, inserting the probe into its center. Reheated leftovers should reach 165°F (74°C). If the center is below that temperature, cover and simmer for a few more minutes, then check again. For the most reliable result with packaged fully cooked meatballs, follow any heating directions on the label as well.
- Finish and serve. Stir in the optional cream or sour cream over low heat, without letting the gravy boil. Taste and add salt or pepper as needed; broth and meatballs vary in saltiness, so season at the end. Sprinkle with parsley if you like, and serve while hot.
Tips
- Choose the right meatballs: Frozen fully cooked beef, turkey, pork, or mixed meatballs all work. Check the package because size and heating directions differ; larger meatballs may need extra simmering time.
- Keep the gravy smooth: Add broth gradually while whisking, and stir often once the meatballs are in the pan. If the gravy becomes thicker than you like, loosen it with broth a few tablespoons at a time.
- Adjust the seasoning thoughtfully: Use low-sodium broth when possible, especially if the meatballs are already seasoned. Taste before adding much salt, and use extra black pepper or a little Worcestershire for more savory flavor.
- Use dairy gently: Cream is optional. Sour cream adds tang, but stir it in over low heat at the end; boiling can make dairy sauces separate. For a dairy-free version, omit it and use oil instead of butter.
Serving Suggestions
Spoon the meatballs and plenty of gravy over mashed potatoes for a classic comfort-food dinner. Egg noodles, rice, buttered pasta, or crusty bread are also good for catching the sauce. Add a green vegetable such as steamed green beans, peas, broccoli, or a simple salad to balance the rich gravy. If serving from the skillet at the table, keep the food hot rather than leaving it at room temperature.
Variations
Mushroom gravy: Cook 8 ounces of sliced mushrooms with the onion until tender and lightly browned, then continue with the flour and broth. Onion-forward gravy: Use 1 1/2 cups chopped onion and cook it slowly until soft and golden before adding flour. Creamy Swedish-inspired: Stir in 1/3 cup sour cream and a small pinch of ground allspice or nutmeg at the end; taste before adding salt. Gluten-free: Use a certified gluten-free flour blend in the same amount, or thicken the finished gravy with a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir the slurry into simmering gravy and cook until clear and thickened. Check that the broth and meatballs are also labeled gluten-free.
Storage and Reheating
Refrigerate leftovers in a shallow, covered container within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Store at 40°F (4°C) or colder and use within 3 to 4 days. For longer storage, freeze in an airtight, freezer-safe container for about 2 to 3 months for best quality; thaw overnight in the refrigerator before reheating when practical.
Reheat a portion in a covered saucepan over medium-low heat, stirring gently and adding a splash of broth or water if the gravy has thickened. Heat until steaming throughout and the center of the meatballs reaches 165°F (74°C). In a microwave, cover loosely, heat in short intervals, and stir between intervals; check several meatballs, including one in the middle. Reheat only the amount you plan to eat, and avoid repeated cooling and reheating.
Frequently Asked Questions
Do I need to thaw frozen meatballs first?
No. Add fully cooked meatballs directly from the freezer, which makes this a convenient one-pan meal. They need enough covered simmering time to heat through; check the center of a large meatball rather than relying only on the clock.
Can I use raw frozen meatballs?
Not with the timing given here. Raw meatballs need to be cooked safely according to their package directions, and the required time depends on their size and ingredients. Check the center with a food thermometer; ground beef, pork, and lamb should reach 160°F (71°C), while ground turkey or chicken should reach 165°F (74°C). If using more than one type, follow the higher applicable temperature.
How can I fix gravy that is too thin?
Simmer it uncovered for a few minutes, stirring often, to reduce the liquid. For a quicker fix, whisk 1 teaspoon cornstarch with 1 tablespoon cold water, stir it into the simmering gravy, and cook for about a minute. Add more only if needed, since gravy thickens as it cools.
What if the gravy is too thick?
Stir in warm beef broth or water a tablespoon or two at a time until it reaches the consistency you want. Recheck the seasoning afterward, since extra liquid can soften the flavor.
Can I make this in a slow cooker?
Yes, but the stove method is quicker and gives you better control over the gravy. For a slow cooker, first make the gravy on the stove, then combine it with frozen fully cooked meatballs. Heat on low until the meatballs are hot throughout, following the cooker and meatball package guidance, and verify a center temperature of 165°F (74°C). Slow cookers vary, so don’t use a fixed time as a substitute for checking.
Can I double the recipe?
Yes, if your pan is large enough to hold the meatballs in gravy without crowding. A wider pan helps them heat evenly. If you need to use two pans, divide the ingredients between them; crowded meatballs can heat more slowly and make stirring difficult.