Veal, pork, and beef meatballs with creamy pan gravy, mashed potatoes, lingonberry jam, carrots, and green beans.

Veal & Pork Meatballs with Pan Gravy

Name: Veal & Pork Meatballs with Pan Gravy
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Ingredients: ½ pound ground beef; ¼ pound ground veal; ¼ pound ground pork; ½ cup plain dry bread crumbs; ½ cup whole milk; 1 large egg; 3 tablespoons yellow onion; 3 tablespoons butter; 1 ½ teaspoons salt; ¼ teaspoon black pepper; 2 tablespoons pan drippings from meatballs; 2 tablespoons all-purpose flour; 1 ½ cups whole milk; As needed salt; As needed black pepper

The meatballs get their tenderness from crumbs soaked until almost porridge-like. Brown them well, because the skillet bits turn into the cream gravy that makes this supper.

By Betty Lou Gardner1 hrUpdated 2026-08-25

These Veal & Pork Meatballs with Pan Gravy are tender, richly flavored, and finished in a silky cream gravy that feels both comforting and a little special! The combination of beef, veal, and pork creates a delicate texture, while simple seasoning and browned pan drippings bring depth to every bite. Served over mashed potatoes or buttered noodles, it's a classic cold-weather supper that's hard to beat.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I let the bread crumbs sit in the milk until they look like thick porridge before I add the meat. If I am unsure about the seasoning, I cook one little tester all the way through and taste it. I leave the browned bits in the skillet because that is where the gravy gets its flavor.