Find out how to make meatballs and gravy in under 30 minutes with only six ingredients!
Have I told you how much I love rice and gravy? I have? Like, 50 times? Well, let me just tell you one more time that I LOVE rice and gravy. It is one of the most satisfying foods I can think of, even more than macaroni and cheese!
Even better than rice and gravy is meatballs and gravy over that rice. You might have tried my baked meatballs with rice and gravy, which is delicious but takes a long time to cook. The secret to making this version so quick and easy is using ground sausage for the meatballs instead of seasoning your own meat.
You don’t need bread crumbs or seasonings or milk. Just grab a pound of sausage and a cookie scoop, and you are on your way to a fabulous dinner. These easy meatballs could also be used for spaghetti and meatballs instead, or go to town with a toothpick and these meatballs on their own as a party food!
Assuming you don’t eat all your meatballs before they make it to your dinner table, the gravy is really easy to put together. The color will vary depending on how many brown bits are left in the pan after cooking your sausage. Whether it’s light or dark, it will taste amazing either way. Serve these for dinner, and watch your family smile!
Watch How To Make Easy Meatballs and Gravy:
| Cook Time | 20 minutes |
| Servings |
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- 1 pound Italian turkey sausage sweet or hot, casings removed
- 2 tablespoons olive or vegetable oil
- 2 tablespoons flour
- 2 cups reduced-sodium chicken or beef broth
- 1/4 cup milk
- 3 cups rice cooked
Ingredients
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- Place ground sausage in a bowl. Spray medium skillet with cooking spray and heat over medium-high heat.
- Scoop sausage with a medium disher (or cookie scoop) directly into the hot skillet. (If you don't have a disher, form rounded tablespoons of meat into balls by hand.)
- Cook meatballs about 5 minutes until brown on one side, then use tongs to flip. Cook an additional 5-7 minutes until cooked through. Transfer meatballs to a clean bowl.
- Reduce heat to medium, and add flour and oil to the skillet, whisking together until smooth. Cook 2-3 minutes until flour mixture starts to brown, then very slowly add broth, about ¼ c. at a time, whisking constantly. Stir in milk, and bring gravy to a low boil.
- Return meatballs to the gravy, and spoon gravy over the meat. Simmer for a few minutes before serving over cooked rice.
Fork Tender Cube Steaks in Mushroom Gravy
Have made and enjoyed so many of your recipes, I made the sausage and gravy this afternoon.
I love cube steak, that’s on my menu probably tomorrow.
Love your recipes!
Aw, thank you so much! I really appreciate that, Helen!
Great idea of turning the sausage into meatballs! Sounds super easy and delicious (what isn’t delicious with gravy?) Pinned to try :)
Thanks, Sherri! I really appreciate it :)
Another wonderful recipe. Thank you.
These look yummy. The hubby can’t have tomato, so I am always making different meatballs for him. Thank you!
No tomatoes is hard, but gravy instead of tomato sauce is a pretty nice tradeoff ;) Thanks so much for your comment!
This looks delicious and super easy! I love making pan gravy, I could seriously just eat that on rice and may or may not lick the pan clean so that none goes to waste…Now I have another reason to prove to my husband that we do, in fact, need to replace the junky cookie scoop thing that recently bit the dust because I actually use it all the time, meatballs!
Thanks, Buttons! The visual of you licking not the plate but the PAN clean really made my day. So funny. Yes you need a new cookie scoop! I saw a set of 3 sizes that would be even better. I like the bigger one for muffins.
I always use an ice cream scoop for muffins and cupcakes, it is perfect and they all turn out the same size instead of some gargantuan ones and some that barely make it over the top. I never even knew they made smaller sized ones! I will definitely be keeping my eye out for a good deal on one :)