If you’re craving classic comfort food, these Country Meatballs & Gravy are everything you want in a cozy, home‑cooked meal. Tender, well‑seasoned meatballs simmer in a rich, savory gravy that tastes like something straight out of a farmhouse kitchen.
This is simple, satisfying, old‑fashioned cooking — the kind of dish that fills the house with warmth and makes everyone eager to sit down at the table. Perfect for busy weeknights or a comforting weekend supper, this recipe is hearty, budget‑friendly, and wonderfully delicious.
This recipe I am sharing with you today comes from my Big Blue Binder. This is a recipe binder that I have had since I was at school. It is loaded with recipes shared with me by family and friends, handwritten recipes that I liked, copied from out of cookbooks I took out of the library way back when, newspaper clippings and magazine clippings. It is a treasure trove of deliciousness and has travelled back and forth across Canada with me as well as across the Atlantic to the U.K. and back again.
This is a very simple meatball recipe, with simple ordinary ingredients and a simple cooking method. Shaped into walnut sized balls a tasty ground beef mixture is browned before placing in a casserole dish to be baked in a tasty homemade gravy.
The gravy on these is the best tasting gravy. Lemon zest and horseradish add a tasty flavor twist. Subtle flavorings, not overpowering, they will have your family licking their chops and wondering why it is that your gravy is so delicious! What is your secret ingredient! Shh . . . it can be our little secret if you wish.
Delicious served with mashed potatoes, rice, noodles, or as I have done here today with baked potatoes, gently broken open and buttered. A simple supper with some green beans on the side that went down a real treat with the both of us!
INGREDIENTS NEEDED
TO MAKE
COUNTRY MEATBALLS AND GRAVY
There is absolutely nothing complicated about this simple recipe. Simple ingredients put together in a simple way with delicious results!
For the meatballs:
- 1 pound lean ground beef
- 1 slice white bread, soaked in a bit of milk and then squeezed dry
- 1 small onion, peeled and grated
- 2 tsp dried parsley
- 1 medium egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- a bit of oil for frying
For the gravy:
- the freshly grated zest of half a lemon
- 1/4 tsp dried thyme
- 2 TBS drippings, butter or oil
- 2 TBS flour
- 1 cup (240ml) beef stock
- 1 cup (240ml) milk
- 1 TBS creamed horseradish
NOTES ON INGREDIENTS
- I use a lean, locally grown and produced grass-fed ground beef.
- I like to grate the onion. Doing so helps them to hold together better. Just use a cooking onion.
- I remove the crusts from the bread. Not totally necessary, but makes for a nicer meatball and breaks down better in the milk.
- You can leave the nutmeg out if you wish, but it does add a nice hint of additional flavor.
- I used a bit of sunflower oil to brown them in.
- I did not use drippings for the gravy. I used butter.
- For stock I used reconstituted Better than Bullion Beef Stock concentrate
- I used whole milk.
- You can make your own creamed horseradish. There is an excellent recipe to be found here.
HOW TO MAKE
COUNTRY MEATBALLS AND GRAVY
This is an incredibly easy and delicious supper dish to make that is economical and very family friendly!
- Combine all the meatball ingredients in a bowl and mix together well making sure everything is combined evenly. Shape into walnut sized balls, wetting hands as needed. (Don't overhandle or you risk toughening the meatballs.)
- Heat some oil in a large skillet over medium high heat. Add the meatballs and brown them all over. (No need to cook all the way through as they will be cooking further in the oven.)
- Remove with a slotted spoon to a paper towel lined plate and keep warm until they are all done.
- Reserve 2 TBS of the pan drippings and discard the rest. (Alternately you can use butter or oil.)
- Heat the pan drippings over medium heat in the same pan that you cooked the meatballs in. Whisk in the flour for the gravy. Cook and stir one minute. (This helps to cook out any flour flavor.)
- Slowly stir in the stock, milk, lemon zest, thyme and creamed horseradish. (I use a wire whisk to ensure a smooth finish.)
- Cook, stirring constantly over medium heat until the gravy is smooth and thickens. Taste and adjust seasoning adding salt and or pepper if needed. (Don't be in a rush. Do stir constantly to ensure a smooth lump free gravy.)
- Pre-heat the oven to 350*F/180*C/gas mark 4. Place the meatballs into a shallow casserole dish. Pour the gravy over top. (The gravy should cover the meatballs completely.)
- Bake, uncovered, for 20 to 25 minutes, until bubbling and browned.
- Serve hot and spooned over mashed potatoes, buttered noodles or steamed white rice. Delicious!
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times to familiarize yourself with any ingredients or equipment needed, also timings.
- Assemble everything you need to make the recipe before beginning. That way you are less likely to accidentally leave something out.
- Follow the instructions as written. If you fail to do so I cannot be held responsible for the recipe not turning out.
- Don't over-handle the meat ball mixture. Over-handling it can toughen the meatballs and create a less than superior meatball.
- No need to cook them through when you are browning them as they will be cooking further in the oven.
- Whisk the gravy mixture carefully so as to create a nice smooth gravy.
- If you want a darker gravy you can add 1/2 tsp of gravy browning to the gravy when cooking.
- Don't over season.
- Bake uncovered for a nicer color.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE GROUND BEEF?
Not at all. I think the gravy would work well with pork, lamb or even chicken.
CAN I DOUBLE THIS RECIPE?
Absolutely. Simply multiply everything by two. It should not take any longer to bake them than the original recipe, but I would check them at the designated time and if you think you need longer then add 10 minutes to the time.
CAN THIS BE MADE AHEAD OF TIME?
You can certainly shape the meatballs ahead of time. Mix, shape and refrigerate, covered, ready to fry when you are wanting to prepare your supper.
CAN THE FINISHED DISH BE FROZEN?
Yes, this is a dish that freezes exceptionally well. Simply pack into an airtight freezer container, label and date. They will keep frozen for up to three months. When you are ready to eat them, thaw in the refrigerator overnight. You can reheat in a saucepan or skillet over medium heat until thoroughly heated through.
WHAT IS THE DIFFERENCE BETWEEN REGULAR AND CREAMED HORSERADISH?
A FEW OTHER
MEATBALL RECIPES TO ENJOY
We love meatballs in this house. Here are a few other tasty options that you might also enjoy!
TURKEY PARMESAN MEATBALLS - These meatballs are everything a great meatball should be: tender, flavor‑packed, and baked until golden before being smothered in rich marinara and plenty of cheese. They’re made with ground turkey that includes a bit of thigh meat for extra moisture, then mixed with milk‑soaked bread, Parmesan, herbs, and gentle seasonings like onion and garlic powder to keep the texture beautifully soft. Serve them with pasta, rice, or even tucked into crusty rolls for the most incredible meatball subs. They’re simple, hearty, and absolutely delicious — a true family‑pleasing supper.
BBQ PORCUPINE MEATBALLS - These tasty meatballs take a beloved vintage classic and give it a bold, modern upgrade. Instead of the traditional tomato‑soup sauce our mothers and grandmothers used, these beauties bake in a glossy, sweet‑tangy homemade BBQ sauce that clings to every nook and cranny — and the results are absolutely flipping delicious. As they bake, the rice swells in them swells and pokes through the surface, giving them their adorable “porcupine” look. Coated in a simple, yet flavorful sauce, they emerge from the oven — lightly caramelized, tender, and infused with that sweet‑smoky sauce — you’ll understand why you declared them better than the original.
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Yield: Serves 4
Country Meatballs & Gravy
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Tender and juicy meatballs in a lovely well flavored gravy. These make a delicious midweek supper option. Serve with potatoes, rice, noodles, etc.
Ingredients
For the meatballs:
- 1 pound lean ground beef
- 1 slice white bread, soaked in a bit of milk and then squeezed dry
- 1 small onion, peeled and grated
- 2 tsp dried parsley
- 1 medium egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- a bit of oil for frying
For the gravy:
- the freshly grated zest of half a lemon
- 1/4 tsp dried thyme
- 2 TBS drippings, butter or oil
- 2 TBS flour
- 1 cup (240ml) beef stock
- 1 cup (240ml) milk
- 1 TBS creamed horseradish
Instructions
- Combine all the meatball ingredients in a bowl and mix together well making sure everything is combined evenly. Shape into walnut sized balls, wetting hands as needed.
- Heat some oil in a large skillet over medium high heat. Add the meatballs and brown them all over.
- Remove with a slotted spoon to a paper towel lined plate and keep warm until they are all done.
- Reserve 2 TBS of the pan drippings and discard the rest.
- Heat the pan drippings over medium heat in the same pan that you cooked the meatballs in. Whisk in the flour for the gravy. Cook and stir one minute.
- Slowly stir in the stock, milk, lemon zest, thyme and creamed horseradish.
- Cook, stirring constantly over medium heat until the gravy is smooth and thickens. Taste and adjust seasoning adding salt and or pepper if needed.
- Pre-heat the oven to 350*F/180*C/gas mark 4. Place the meatballs into a shallow casserole dish. Pour the gravy over top.
- Bake, uncovered, for 20 to 25 minutes, until bubbling and browned.
- Serve hot and spooned over mashed potatoes, buttered noodles or steamed white rice. Delicious!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you love simple, old‑fashioned baking with real roots and real stories, these Oat Bannocks are a recipe you’ll want to keep close. Light, tender, and gently nutty from quick oats, they’re a traditional Scottish bake that comes together with just a few humble ingredients and a soft touch. This is the kind of recipe that has been passed down through generations — the sort of bannock once made in busy farmhouse kitchens, at seaside cottages, and in family gatherings where stories and food were shared in equal measure.
Whether you enjoy them warm with butter and jam or alongside a hearty bowl of soup, these Bannocks are comforting, nostalgic, and wonderfully easy to make. A true taste of heritage, baked fresh in your own kitchen.
My late father in law came from a very large farming family on Prince Edward Island, consisting mainly of girls. I think there were only two or three sons. Their family had ended up on the Island having been shipwrecked in September of 1770 on a ship called the Annabella. He was the baby of the family, with most of the girls migrating to the United States after WW2.
They all used to come back to the Island to spend their summers in an old cottage they maintained on Malpeque Bay. There they would spend a couple of months taking in the sea air and re-connecting with their roots. The air rang with the sound of hearty card games and raucous laughter.
Rita was the one girl who had stayed behind on the Island. She never played cards much but could usually be found in the background cooking meals, etc. for everyone. She was like a little bird. I loved her to pieces. She was a really kind and caring woman.
She frequently made these Oat Bannocks. Ever the foodie, I loved to watch her making them. All of the ingredients used to get measured right out onto the counter-top, her quick hands deftly managing them into a dough that was then cut and baked into these beautiful light Oat Bannocks.
I can still remember the first time I saw her making them, I thought it was cheese she was mixing in, but it was cold butter which she had grated. I tend to cut the butter into bits and rub it in with my fingertips. Both ways work well.
Aunt Rita cut hers into squares, whereas I cut them into rectangles. Not a scrap of the dough is wasted. With a light touch, and no re-working of scraps you are rewarded with a dozen light as air golden brown slightly nubbly/nutty textured scones. Because that is really all a Bannock is . . . a Scottish Scone. But shhh . . . don't tell anyone I said that. I wouldn't want to start a War over it or anything.
INGREDIENTS
NEEDED TO MAKE OAT BANNOCKS
Just a few baking store cupboard ingredients. Nothing too complicated.
- 2 cups (240g) plain, all purpose flour, plus more for kneading and patting
- 1 cup (80g) quick cooking oats
- 1 TBS baking powder
- 1 TBS granulated sugar
- 1/2 tsp salt
- 1/4 cup (60g) cold butter, cut into bits
- 3/4 cup (180ml) whole milk
- 1/2 cup (120g) plain yogurt
NOTES ON INGREDIENTS
I do not recommend using self raising flour. If you did you would have to figure out the amounts of additional baking powder required. It is just easier to use plain flour.
Quick oats are oats that have been steamed, rolled thinner than regular oats, and sometimes cut, allowing them to cook very quickly while retaining their nutritional value.
Don't be tempted to use old fashioned oats in these, unless you blitz them in a food processor for a few seconds to break them down. This is one time you want to be using the quick oats. Old fashioned oats are too coarse.
I use regular salted butter.
Whole milk will give a much richer result.
Single cream is the same as half and half or coffee cream. You could also substitute undiluted evaporated milk for it.
HOW TO MAKE OAT BANNOCKS
These are very simply made. If you can make biscuits or scones, you can make these.
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking paper. Set aside. (Lining the pan isn't really necessary, but I find it easier to line it and then I can just slip the whole sheet of baked Bannocks from the baking tray onto a wire rack to cool in one go.)
- Sift the flour and baking powder into a large bowl. Whisk in the oats, salt, and sugar. (Make sure everything is whisked together well.)
- Drop in the butter. Rub it into the mixture with your fingertips until the mixture resembles fine crumbs. (I find if I use a snapping motion with my fingertips this works very well.)
- Whisk together the milk and yogurt and stir this into the flour mixture with a fork to form a soft dough. (Add it all at once.)
- Tip out onto a well floured surface and knead gently a couple of times with floured hands. Pat out to an 8 inch square, which is approximately 1/2 inch thick. Cut in half down the middle in both directions and then cut each quarter into 3 equal strips, using a floured knife. (Do not overwork the dough as this may toughen the end result.)
- Place onto the baking sheet, leaving plenty of space between each for rising. (Also crisper sides.)
- Bake in the preheated oven for 15 to 17 minutes until well risen and light golden brown.
- Serve warm with whatever you desire. (Any leftovers can be stored in an airtight container for up to three days.)
HINTS AND TIPS
FOR MAKING GREAT OAT BANNOCKS
If you follow my hints and tips, you cannot go wrong! I promise you success every time!
1. Always use cold butter, or even frozen butter. This will give your scone a much better rise. As the Bannocks bake the cold butter, melts and creates lovely buttery air pockets.
2. Never overwork the dough. Use as light a touch as possible. Overworking the dough toughens the scone. This is the same for biscuits as well. If using a cutter do not twist the cutter when you cut or you will end up with lopsided scones.
3. If you have enough time, it is helpful to chill the Bannocks for about 10 minutes prior to baking them. Although not specifically necessary this will help to relax the gluten in the flour somewhat and give a nice tender texture and also ensures that your butter stays nice and cold.
4. For crisp sides leave at least two inches of space between each scone. For softer sides, crowd them closer together. Personally, I like crisp sides.
5. Don't overbake the Bannocks. Overbaking can make them really dry. Bannocks are done with they are a light golden brown on the bottom. If you are in doubt, break one open. They should not appear doughy or wet inside. They should be slightly moist and tender.
FREQUENTLY ASKED QUESTIONS
WHAT ARE QUICK OATS?
WHAT CAN I USE INSTEAD OF QUICK OATS?
Feel free to use rolled (old fashioned) oats. You will need to process them in a food processor to mimic the size and texture of quick oats. Use one to one ratio for baking, but do recognize that they may take slightly longer to cook and create a chewier texture.
CAN I CUT THIS RECIPE IN HALF?
Yes, this recipe can successfully be cut in half. Bake times will stay the same.
CAN THESE BE FROZEN?
Yes, these can be frozen. Simply pack into an airtight freezer container. Label, date and freeze. Use them up within 3 months. To serve, simply thaw out in a slow oven (325*F/160*C/gas mark3) until thawed and heated through.
HOW LONG WILL THESE KEEP?
As with any type of bread of quick bread these are best eaten on the day, but they will keep well for up to three days. You can refresh them for a few minutes in a low oven (325*F/160*C/gas mark3) when you are ready to serve them. For longer storage freeze them.
A FEW OTHER
QUICK BREAD RECIPES TO ENJOY
Nothing makes a meal feel more complete than a delicious quick bread served on the side. Quick, easy to make, and so delicious, these tasty recipes can help to elevate even the simplest of meals!
SCOTTISH BANNOCK - soft, sturdy, and beautifully golden — a cross between a scone and a quick bread — made with self‑rising flour, cold butter rubbed in by hand, a touch of sugar, and enough milk to bring everything together into a soft, sticky dough. Shaped into a rustic round, scored into wedges, and brushed with egg for shine, it bakes up into a tender, warm Bannock with a delicate crumb and just the right hint of sweetness. Fresh from the oven, it’s irresistible with butter, jam, honey, or even a spoonful of marmalade. It’s also wonderfully versatile — add currants or raisins for a fruity Bannock, or herbs and cheese for a savory twist.
CHEESE & ONION MUFFIN BREAD - This bread is everything we adore about a good quick bread: fast, simple, and unbelievably satisfying. Baked in a round tin and cut into wedges like a rustic savory cake, it’s packed with sharp cheddar and plenty of herby spring onions — a classic flavor pairing that never disappoints. The texture is light and muffin‑like, thanks to a generous lift from baking powder, and the batter comes together in minutes with no kneading, no yeast, and no fuss. As it bakes, the cheese melts into the crumb while the onions soften and sweeten, creating a beautifully savory loaf that’s gorgeous cut into wedges and served warm with lashings of butter.
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Yield: Makes 12 Bannocks
Malpeque Bay Oat Bannocks
Prep time: 15 MinCook time: 17 MinTotal time: 32 Min
A very old family recipe. Those are the best kinds of recipes don't you think? Serve warm, fresh from the oven with plenty of cold butter and jam. Light as a cloud.
Ingredients
- 2 cups (240g) plain, all purpose flour, plus more for kneading and patting
- 1 cup (80g) quick cooking oats
- 1 TBS baking powder
- 1 TBS granulated sugar
- 1/2 tsp salt
- 1/4 cup (60g) cold butter, cut into bits
- 3/4 cup (180ml) whole milk
- 1/2 cup (120g) plain yogurt
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking paper. Set aside.
- Sift the flour and baking powder into a large bowl. Whisk in the oats, salt, and sugar.
- Drop in the butter. Rub it into the mixture with your fingertips until the mixture resembles fine crumbs.
- Whisk together the milk and yogurt and stir this into the flour mixture with a fork to form a soft dough.
- Tip out onto a well floured surface and knead gently a couple of times with floured hands. Pat out to an 8 inch square, which is approximately 1/2 inch thick. Cut in half down the middle in both directions and then cut each quarter into 3 equal strips, using a floured knife.
- Place onto the baking sheet, leaving plenty of space between each for rising.
- Bake in the preheated oven for 15 to 17 minutes until well risen and light golden brown.
- Serve warm with whatever you desire. Any leftovers can be stored in an airtight container for up to three days.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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