Easy Ground Beef Meatballs and Gravy Recipe

Introduction

These easy ground beef meatballs simmered in a rich, flavorful gravy make a comforting and satisfying meal. The combination of tender meatballs and savory onion gravy is perfect for any night of the week.

Ingredients

• For the meatballs:
• 3 tbsp olive oil
• 1.75 lbs ground beef
• 1/2 yellow onion, finely diced
• 1/3 cup breadcrumbs
• 3 garlic cloves, finely minced
• 1 large egg
• 1.5 tbsp ketchup
• 1 tsp yellow mustard
• 1.25 tsp Worcestershire sauce
• 3/4 tsp salt
• 1/2 tsp pepper
• 2 tsp parsley
• For the gravy:
• 1 medium yellow onion, diced
• 1.5 tbsp unsalted butter
• 1.25 cup chicken broth
• 1.25 cup beef broth
• 1 beef bouillon cube
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1.5 tsp Worcestershire sauce
• 3 drops kitchen bouquet
• 1/4 cup water
• 3 tbsp cornstarch

Instructions

1. Step 1: In a large bowl, combine the ground beef, minced garlic, breadcrumbs, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, parsley, and diced onion. Mix gently with your hands until just combined, being careful not to overwork the meat to keep the meatballs tender. Roll into 24-26 meatballs approximately 1.5 inches in diameter. Wet your hands slightly with cold water to prevent sticking and create smooth, uniform meatballs.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat until shimmering. In batches, add 5-6 meatballs and cook for 2 minutes on each side until golden brown. Transfer browned meatballs to a plate and repeat with the remaining meatballs. Remember, this browning step adds flavor but does not cook them through.
3. Step 3: Using the same skillet, melt the butter over medium heat. Add the diced onion and cook for about 15 minutes, stirring occasionally, until onions are soft and golden. This caramelization adds sweetness and depth to the gravy.
4. Step 4: Pour chicken and beef broth into the skillet with the caramelized onions. Crumble in the bouillon cube, then add onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet. Stir well to dissolve the bouillon. Increase heat to bring the mixture to a gentle boil, letting the flavors meld and the liquid reduce slightly.
5. Step 5: While the gravy boils, mix cornstarch and cold water in a small container until smooth. Slowly pour this slurry into the boiling gravy while stirring constantly to avoid lumps. Continue stirring for 1-2 minutes until the gravy thickens. Return the browned meatballs to the skillet, gently stirring to coat them in the gravy.
6. Step 6: Reduce heat to low and simmer the meatballs in the gravy for 10 minutes, stirring occasionally to ensure even cooking. Let the dish rest for a few minutes off heat before serving to allow flavors to settle and textures to tenderize.

Tips & Variations

• Wet your hands with cold water when shaping meatballs to prevent sticking and ensure even size.
• For extra flavor, add a pinch of red pepper flakes to the meatball mixture for a subtle heat.
• Substitute ground turkey or chicken for a lighter version of the meatballs.
• If you prefer a thicker gravy, add a little more cornstarch slurry gradually until desired consistency is reached.

Storage

Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the gravy is too thick. This dish can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs up to a day in advance. Store them covered in the refrigerator and proceed with cooking when ready.

What can I serve with these meatballs and gravy?

They’re delicious served over mashed potatoes, egg noodles, or rice to soak up the savory gravy. Steamed vegetables or a simple green salad make great sides.

Easy Ground Beef Meatballs and Gravy Recipe

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★★★★★

4.7 from 88 reviews

This Easy Ground Beef Meatballs and Gravy recipe features tender, flavorful meatballs browned to perfection and simmered in a rich, savory homemade gravy with caramelized onions and a blend of spices. Perfect for a comforting family meal that combines hearty textures with a delicious, thick gravy.

• Author: liam
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes
• Yield: 7 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Meatballs:

• 3 tbsp olive oil
• 1.75 lbs ground beef
• 1/2 yellow onion, finely chopped
• 1/3 cup breadcrumbs
• 3 garlic cloves, finely minced
• 1 large egg
• 1.5 tbsp ketchup
• 1 tsp yellow mustard
• 1.25 tsp Worcestershire sauce
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tsp parsley, chopped

For the Gravy:

• 1 medium yellow onion, diced
• 1.5 tbsp unsalted butter
• 1.25 cup chicken broth
• 1.25 cup beef broth
• 1 beef bouillon cube
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 0.5 tsp smoked paprika
• 1.5 tsp Worcestershire sauce
• 3 drops kitchen bouquet
• 1/4 cup water
• 3 tbsp cornstarch

Instructions

1. Prepare the Meatball Mixture and Shape: In a large bowl, combine ground beef, finely minced garlic, breadcrumbs, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, parsley, and finely chopped yellow onion. Mix gently by hand until just combined to avoid dense meatballs. Wet your hands slightly with cold water, then roll the mixture into 24-26 meatballs about 1.5 inches in diameter for uniform size and smooth texture.
2. Brown the Meatballs: Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Working in batches of 5-6 meatballs to avoid crowding, cook each batch for 2 minutes per side until golden-brown crust forms. Transfer browned meatballs to a plate. This step adds flavor but does not cook them through; they will finish cooking in the gravy.
3. Build the Gravy Base with Caramelized Onions: In the same skillet, without cleaning, melt 1.5 tablespoons unsalted butter over medium heat. Add diced medium yellow onion and cook for 15 minutes, stirring occasionally until onions are soft and golden, releasing natural sugars for a rich flavor base.
4. Create the Braising Liquid: Pour chicken broth and beef broth into the skillet with caramelized onions. Crumble in the beef bouillon cube, then add onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet. Stir to dissolve the bouillon completely. Increase heat to bring mixture to a gentle boil to activate flavors and slightly reduce the liquid.
5. Thicken the Gravy and Return Meatballs: While gravy is boiling, mix cornstarch and cold water in a small container until smooth with no lumps. Slowly stir the cornstarch slurry into the boiling gravy to thicken, stirring constantly to prevent lumps. Once thickened to desired consistency, gently return browned meatballs to the skillet, coating them evenly in the gravy.
6. Simmer and Finish: Reduce heat to low and let meatballs simmer in gravy for 10 minutes, stirring occasionally for even cooking. This allows the meatballs to cook through and absorb the flavorful gravy. Let the dish rest a few minutes after simmering to let flavors meld and enhance tenderness before serving.

Notes

• Do not overmix the meatball mixture to keep them tender.
• Wetting hands during rolling helps achieve uniform meatballs without sticking.
• Use the same pan for caramelizing onions and making gravy to utilize browned bits for deeper flavor.
• Simmer gently to avoid breaking meatballs and to ensure even cooking.
• Kitchen bouquet adds color and subtle flavor but can be omitted if unavailable.
• This recipe yields approximately 24-26 meatballs, serving about 7 people.

Keywords: ground beef meatballs, meatballs and gravy, easy meatball recipe, stovetop meatballs, homemade meatball gravy, comfort food, dinner recipe