Meatball Biscuits and Gravy-Lightened Up!

OK…I probably said this the last time I made a meatball recipe…but you guys…this.is.so.good. When I was younger I used to think biscuits and gravy was a weird old person breakfast, ha! Honestly I thought it sounded a little awful…gravy…for breakfast? Maybe you can relate…as you get older, your tastes buds change, at least mine have, pretty drastically! There are so many foods and flavors that I love now that I never thought I would like when I was younger.

Do you really need meatballs for this recipe? No. But why not add a couple balls of protein to your breakfast?! And it just makes the presentation so much better than a flat biscuit. So I call this a lightened up version. Traditionally you would use a pork breakfast sausage with full fat milk. This version uses lean turkey breakfast sausage and skim milk, and let me tell you…no one would ever know you saved them a few cals! It’s rich, hearty, savory comfort smothered over a warm flaky biscuit, yum!

I used canned refrigerator biscuits for this, but if you have great homemade biscuits you love to make, use those! One of these days I’ll make them from scratch…they really are super easy!

Get the All-Purpose Meatball recipe HERE!

Meatball Biscuits and Gravy-Lightened Up!

Servings 4
Author Laura Doerr

Ingredients

  • 1 tube refrigerator biscuits
  • 12 All-Purpose Meatballs thawed, heated
  • 1 lb turkey breakfast sausage
  • drizzle olive oil
  • 3 1/2-4 cups skim milk
  • 1/3 cup all purpose flour
  • 1/2 tsp seasoned salt
  • 2+ tsp fresh ground black pepper

Instructions

  1. Bake biscuits as directed on package. You probably don't need the whole tube...but you can save a few for a later meal or a sandwich for lunch!

  2. While biscuits are baking, brown turkey sausage in a skillet over med-high heat, breaking it up as it browns until it is no longer pink. Drizzle with a little olive oil if needed to moisten it up if it gets too dry.  Reduce heat to medium-low. Add flour to the sausage and stir to coat all of the pieces, stir until it is all dissolved, about one minute. 

  3. Pour in the milk, bring the heat up to med-high until it starts to gently boil, reduce heat to med-low and simmer for about 10 minutes. Gravy will slowly start to thicken. Add seasoned salt and black pepper. The longer it sits, the thicker it will get. Add more milk if needed. Taste and season with additional salt and pepper if needed. 

  4. Microwave frozen or thawed meatballs in a bowl with a splash of water to steam, until fully heated through (about 5 minutes), stirring occasionally. 

  5. Slice biscuit in half (butter if you're feelin it), place three meatballs on the bottom biscuit, pour gravy over meatballs, top with the biscuit topper and ENJOY!

Recipe Notes

See the original recipe blog post for the All Purpose Meatball recipe link. Get that freezer stocked up!

I use 3 meatballs per biscuit, with a total recipe serving size of 4. This could certainly be stretched further than 4 servings depending on how much gravy you use per biscuit. Most refrigerator biscuits will come in a pack of 8, so you'll likely have extra biscuits...or not...

I've cut this recipe in half when making it just for 2 of us...and really it could stretch to 3-4 for seconds!

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