🍝 Canned Meatballs in Gravy
A Family Favorite in a Jar!
📌 In This Article
🍝 The Meatball Story
"Meatballs in gravy are a family favorite — and now you can can them!"
There's nothing quite like tender meatballs in rich, savory gravy. It's the ultimate comfort food. But what if you could have shelf-stable meatballs ready to eat anytime?
That's right — you can can meatballs! With a rich, flavorful gravy, they stay moist and delicious for months. Open a jar, heat it up, and serve over pasta, rice, or mashed potatoes.
💬 The discovery: "Canned meatballs in gravy are a game-changer. Perfect for busy nights, camping, or emergency food storage."
🍝 What Are Canned Meatballs in Gravy?
Canned meatballs in gravy are exactly what they sound like — homemade meatballs in rich gravy that have been pressure canned for long-term storage. They stay moist, flavorful, and ready to eat whenever you need them.
They're perfect for:
- 🍝 Pasta night – Serve over spaghetti
- ⚡ Quick meals – Just heat and serve
- 🏠 Emergency food storage – Shelf-stable protein
- 🏕️ Camping – No refrigeration needed
- 👨👩👧👦 Busy nights – Dinner is ready!
💡 Pro tip: "One jar = one meal. Open, heat, and serve over your favorite pasta!"
📦 Ingredients
🍝 For the Meatballs
- 🥩 2 lbs ground beef – 80/20 recommended
- 🍞 1 cup breadcrumbs – Plain or Italian
- 🥛 1/2 cup milk – For moisture
- 🧅 1 small onion – Finely chopped
- 🧄 2 cloves garlic – Minced
- 🥚 2 eggs – Beaten
- 🧂 1 tsp salt
- 🌿 1/2 tsp black pepper
- 🌿 1 tsp dried oregano
- 🌿 1 tsp dried basil
🍲 For the Gravy
- 🧈 2 tbsp butter
- 🌾 2 tbsp flour – For thickening
- 🥫 2 cups beef broth
- 🧂 1/2 tsp salt
- 🌿 1/4 tsp black pepper
- 🌿 1 tsp Worcestershire sauce
💡 Pro tip: "Use 80/20 ground beef for the best flavor and texture."
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Prepare your pressure canner, jars, and lids.
- Keep jars hot until ready to fill.
- This recipe makes about 4-5 pint jars.
💡 Pro tip: "Wide-mouth jars make it easier to get the meatballs in!"
Step 2 – Make the Meatballs
- In a large bowl, combine ground beef, breadcrumbs, milk, onion, garlic, eggs, salt, pepper, oregano, and basil.
- Mix gently until just combined — don't overmix!
- Form into 1-1.5 inch meatballs.
⚠️ Important: "Don't overmix the meat — it can make the meatballs tough!"
Step 3 – Brown the Meatballs
- In a large skillet, heat a little oil over medium-high heat.
- Brown the meatballs in batches.
- Don't cook them all the way through — just sear them.
💡 Pro tip: "Browning adds flavor and helps the meatballs hold their shape."
Step 4 – Make the Gravy
- In the same skillet, melt butter over medium heat.
- Add flour and cook for 1-2 minutes.
- Gradually whisk in beef broth.
- Add salt, pepper, and Worcestershire sauce.
- Cook until thickened.
💡 Pro tip: "Make sure the gravy is hot before adding to the jars."
Step 5 – Load the Jars
- Place meatballs into the hot jars.
- Pour hot gravy over the meatballs.
- Leave 1 inch headspace.
💡 Pro tip: "Make sure the meatballs are covered with gravy."
Step 6 – Seal and Process
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
- Pressure can at 10 lbs pressure for:
- Pints: 75 minutes
- Quarts: 90 minutes
⚠️ Important Safety Warning
Meat MUST be pressure canned. Water bath canning is NOT safe for meat. The temperature needs to reach 240°F to kill pathogens, and that can only happen under pressure.
Step 7 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel.
- Check seals after 24 hours.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
Step 8 – Enjoy!
- Open a jar and heat the meatballs and gravy.
- Serve over pasta, rice, or mashed potatoes.
- Garnish with parsley and enjoy!
💡 Pro tip: "These meatballs are perfect for spaghetti and meatballs night!"
🥫 How to Store Your Canned Meatballs
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🔥 Reheat: Stovetop or microwave
💡 Pro tip: "These meatballs are perfect for a quick and easy dinner!"
💡 Pro Tips for Perfect Canned Meatballs
- 🥩 Use 80/20 beef: It has enough fat for flavor.
- 🍞 Don't overmix: Overmixing makes meatballs tough.
- 🔥 Brown first: Adds flavor and helps them hold shape.
- 🍲 Use hot gravy: Helps maintain temperature for canning.
- 📏 Leave headspace: 1 inch is essential for safety.
- 🧂 Season well: The flavor intensifies during canning.
- 🔒 Check seals: Make sure all jars seal properly.
❓ Frequently Asked Questions
❓ Can I water bath can these?
NO! Meat must be pressure canned.
❓ How long do canned meatballs last?
Up to 1 year when properly canned and stored.
❓ Can I use turkey instead of beef?
Yes, but add some fat for moisture.
❓ Why did my meatballs fall apart?
You may have overmixed or not used enough binder.
❓ Can I add cheese to the meatballs?
Cheese is not safe for canning — add it when serving.
❓ How do I reheat them?
Stovetop or microwave.
❓ Can I freeze these instead?
Yes, but canning makes them shelf-stable.
❓ What's the best way to serve them?
Over pasta, rice, or mashed potatoes.
❓ Can I use homemade gravy?
Yes! Homemade gravy is even better.
❓ Will I ever buy canned meatballs again?
Probably not! Homemade is so much better!
📄 Printable Recipe Card
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║ CANNED MEATBALLS IN GRAVY ║
║ A Family Favorite in a Jar! ║
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YIELD: 4-5 pint jars | TIME: ~2 hours | PROCESS: 75 min (pints)
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INGREDIENTS
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MEATBALLS:
- 2 lbs ground beef (80/20 recommended)
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
GRAVY:
- 2 tbsp butter
- 2 tbsp flour
- 2 cups beef broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Worcestershire sauce
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INSTRUCTIONS
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1. Prepare pressure canner, jars, and lids.
2. Mix meatball ingredients. Form into 1-1.5 inch meatballs.
3. Brown meatballs in a skillet (don't cook all the way through).
4. Make gravy: melt butter, add flour, whisk in broth and seasonings.
5. Place meatballs in hot jars. Pour hot gravy over them.
6. Leave 1" headspace. Wipe rims, add lids and rings.
7. PRESSURE CAN:
- Pints: 75 minutes at 10 lbs pressure
- Quarts: 90 minutes at 10 lbs pressure
8. Cool, check seals, and store.
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FAMILY FAVORITE! 🍝
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"Meatballs in gravy are a family favorite — and now
you can can them! Perfect for pasta night, camping,
or emergency food storage." ❤️
© CanningRebels — Canned Meatballs in Gravy
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