Easy Ground Beef Meatballs with Rich Gravy Recipe

Introduction

Easy Ground Beef Meatballs and Gravy is a comforting homemade dish that pairs tender, juicy meatballs with a rich, savory gravy. Perfect for a family dinner, this recipe uses simple pantry staples and requires no fancy techniques. It’s a satisfying meal that tastes far better than anything from a can.

Ingredients

• For the meatballs:
• 3 tbsp olive oil
• 1.75 lbs ground beef (80/20 recommended)
• 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 cups chicken broth
• 1.25 cups 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 (optional, for color)
• 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 1/2 onion. Mix gently with your hands until just combined. Avoid overworking the mixture to keep the meatballs tender. Roll into 24-26 meatballs, about 1.5 inches in diameter. Wet your hands slightly with cold water to prevent sticking and form uniform balls.
2. Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Cook 5-6 meatballs at a time, browning each side for about 2 minutes until golden crust forms. Remove and set aside. The goal is to brown them for flavor, not to cook through.
3. Step 3: Using the same skillet, melt butter over medium heat. Add the diced medium onion and cook for 15 minutes, stirring occasionally, until the onions are soft and golden brown to develop a rich, sweet flavor base for the gravy.
4. Step 4: Pour in the chicken and beef broths. Crumble in the bouillon cube, then add onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet. Stir well to dissolve the bouillon cube. Bring to a gentle boil to start reducing and intensify flavors.
5. Step 5: Mix cornstarch with cold water until smooth. Slowly add this slurry to the boiling gravy while stirring constantly to avoid lumps. Stir for 1-2 minutes until the gravy thickens. Return the browned meatballs to the skillet and gently coat them in the gravy.
6. Step 6: Reduce heat to low and simmer the meatballs in the gravy for 10 minutes, stirring occasionally. This cooks the meatballs through and melds the flavors. Let the dish rest a few minutes before serving for best texture and taste.

Tips & Variations

• Use 80/20 ground beef for juicy, tender meatballs; leaner beef may dry them out.
• Swap ground beef for ground turkey or pork; add a splash of milk or extra ketchup if using leaner meat.
• Use crushed crackers, panko, or gluten-free options in place of breadcrumbs.
• Substitute flour for cornstarch to thicken gravy, but cook longer to avoid raw flour taste.
• If skipping kitchen bouquet, the flavor will remain the same, just lighter in color.
• Don’t overmix the meat mixture; mixing gently keeps meatballs tender.
• Cook meatballs in batches without crowding the skillet to ensure good browning.
• Caramelizing onions fully adds deep, sweet flavor to the gravy—don’t rush this step.

Storage

Store meatballs and gravy together in an airtight container in the refrigerator for up to 4 days. The flavors improve after a day or two as they meld. For freezing, portion into meal-sized containers and freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the gravy thickens too much after reheating, thin it out with a splash of broth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lean ground beef instead of 80/20?

Using leaner beef like 90/10 can make meatballs dry and tough because they have less fat to keep them moist. If you must use lean beef, add a little extra ketchup or a splash of milk to add moisture.

What can I serve with meatballs and gravy?

This dish pairs beautifully with creamy mashed potatoes, egg noodles, or white rice to soak up the gravy. Roasted green beans or buttered carrots add fresh color and balance to the plate. Dinner rolls or biscuits on the side are great for mopping up extra sauce.

Easy Ground Beef Meatballs with Rich Gravy Recipe

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★★★★★

4.8 from 105 reviews

These easy ground beef meatballs and gravy are a comforting, budget-friendly dinner perfect for any night of the week. Made with simple pantry ingredients, juicy 80/20 ground beef meatballs are browned in a skillet and then simmered in a rich homemade gravy featuring caramelized onions, beef and chicken broth, and tasty seasonings. Serve over creamy mashed potatoes, egg noodles, or rice for a kid-approved, hearty meal that also makes great leftovers or freezer-friendly meal prep.

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

Ingredients

Scale 1x2x3x

For the Meatballs:

• 3 tbsp olive oil
• 1.75 lbs 80/20 ground beef
• 1/2 yellow onion, finely minced
• 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 (preferably Kerrygold)
• 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 (optional for color)
• 1/4 cup cold water
• 3 tbsp cornstarch

Instructions

1. Prepare the Meatball Mixture and Shape: In a large bowl, combine the ground beef, finely minced garlic, breadcrumbs, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, parsley, and finely minced half yellow onion. Mix gently with your hands until just combined to avoid tough meatballs. Roll the mixture into 24-26 meatballs about 1.5 inches in diameter, moistening hands with cold water to prevent sticking and achieve smooth, uniform balls.
2. Brown the Meatballs: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, add 5-6 meatballs and cook for about 2 minutes per side until they develop a golden brown crust. Transfer browned meatballs to a plate. Repeat with remaining meatballs. Note that browning is for flavor; they won’t be cooked through yet.
3. Build the Gravy Base with Caramelized Onions: In the same skillet (do not clean to preserve browned bits), melt 1.5 tablespoons unsalted butter over medium heat. Add the diced medium yellow onion and cook for 15 minutes, stirring occasionally, until the onions soften and turn golden brown, releasing their natural sweetness. This step creates a rich foundation for the gravy.
4. Create the Braising Liquid: Pour chicken broth and beef broth into the skillet with the caramelized onions. Crumble in the beef bouillon cube and stir in onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet. Stir well to dissolve the bouillon completely. Increase heat to bring the mixture to a gentle boil, activating flavors and slightly reducing the liquid.
5. Thicken the Gravy and Return Meatballs: While the gravy boils, combine cornstarch and cold water in a small container, shaking until smooth with no lumps. Slowly pour this slurry into the boiling gravy while stirring constantly to prevent lumps. Continue stirring 1-2 minutes until the gravy thickens. Gently return all browned meatballs to the skillet, stirring to coat them evenly in the gravy.
6. Simmer and Finish: Reduce heat to low and simmer the meatballs gently in the gravy for 10 minutes, stirring occasionally to ensure even cooking and coating. This simmer finishes cooking the meatballs while allowing them to soak up the rich gravy flavors. Let the dish rest a few minutes after simmering for the best flavor and tender texture before serving.

Notes

• Use 80/20 ground beef (ground chuck) for juicy, tender meatballs. Leaner beef can be dry; fattier beef can be greasy.
• Don’t overmix the meatball ingredients to avoid dense, tough meatballs.
• Cook meatballs in batches to avoid overcrowding and ensure good browning.
• Mix cornstarch with cold water before adding to hot gravy to prevent lumps.
• Caramelizing onions fully is essential for deep, sweet gravy flavor; don’t rush this step.
• Store meatballs in gravy in an airtight container in the fridge up to 4 days; flavors improve over time.
• Freeze leftovers up to 3 months in gravy or separately; portion in meal-sized containers.
• Reheat gently on stovetop over medium-low heat, adding broth if gravy thickens too much.
• Alternative substitutions: ground turkey or pork instead of beef (add extra moisture for leaner meats), gluten-free breadcrumbs or almond flour, flour instead of cornstarch (use 6 tbsp).

Keywords: ground beef meatballs, homemade meatballs, meatballs and gravy, easy dinner recipe, comfort food, weeknight meal, kid-friendly meatballs, skillet meatballs, simple meatballs