Easy Ground Beef Meatballs with Rich Gravy Recipe

Introduction

Easy Ground Beef Meatballs and Gravy is a comforting, satisfying dish that’s perfect for family dinners. Made from scratch with simple pantry staples, these juicy meatballs simmer in a rich, flavorful gravy that’s perfect served over mashed potatoes, rice, or noodles.

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 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 water
• 3 tbsp cornstarch

Instructions

1. Step 1: In a large bowl, combine 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. Roll the mixture into 24-26 meatballs about 1.5 inches in diameter, wetting your hands with cold water to prevent sticking.
2. Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add 5-6 meatballs and cook for 2 minutes on each side until golden brown. Transfer to a plate and repeat with remaining meatballs. The meatballs will finish cooking in the gravy.
3. Step 3: In the same skillet (do not clean), melt butter over medium heat. Add diced onion and cook, stirring occasionally, for 15 minutes until soft and golden, allowing the onions to caramelize and develop sweetness.
4. Step 4: Pour chicken and beef broth into the skillet with onions. Crumble in bouillon cube and add onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet. Stir well to dissolve the bouillon. Increase heat to bring to a gentle boil to activate flavors and slightly reduce the liquid.
5. Step 5: Mix cornstarch with cold water until smooth. Slowly pour the slurry into the boiling gravy while stirring constantly to avoid lumps. Continue stirring for 1-2 minutes until the gravy thickens. Return browned meatballs to the skillet, gently stirring to coat with gravy.
6. Step 6: Reduce heat to low and simmer meatballs in gravy for 10 minutes, stirring occasionally. This allows the meatballs to cook through and absorb the gravy flavors. Let rest a few minutes before serving for best texture and taste.

Tips & Variations

• Use 80/20 ground beef for juicy meatballs; leaner beef may be dry while fattier beef can be greasy.
• Substitute ground turkey or pork for a different flavor, adding a splash of milk or extra ketchup if needed to keep meatballs moist.
• Swap breadcrumbs with crushed crackers, panko, or gluten-free alternatives like almond flour.
• Replace cornstarch with flour (6 tablespoons), but cook the gravy longer to remove raw taste.
• Skip kitchen bouquet if you don’t have it; the gravy will still taste great but be lighter in color.
• Don’t overmix the meat to keep meatballs tender and avoid overcrowding the skillet when browning.
• Caramelize onions slowly to develop rich sweetness for the best gravy flavor.

Storage

Store meatballs and gravy in an airtight container in the refrigerator for up to 4 days. For best flavor, keep meatballs in the gravy to stay moist. Freeze for up to 3 months in meal-sized portions, either together or separately. Reheat gently on the stovetop over medium-low heat, stirring occasionally to maintain a smooth gravy; add broth if needed to thin the sauce. Microwaving is possible but the stovetop keeps gravy consistency better.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What type of ground beef is best for meatballs?

Use 80/20 ground beef (80% lean, 20% fat) for moist, flavorful meatballs that hold together well. Leaner beef can result in dry meatballs, while higher fat content may be greasy.

Can I substitute other meats for ground beef?

Yes, you can use ground turkey, pork, or a blend of beef and pork. Keep in mind leaner meats like turkey might need added moisture such as milk or ketchup to prevent dryness.

Easy Ground Beef Meatballs with Rich Gravy Recipe

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★★★★★

4.8 from 60 reviews

This Easy Ground Beef Meatballs and Gravy recipe offers a delicious homemade twist on a classic comfort dish. Juicy meatballs are gently browned and then simmered in a rich, savory beef and chicken broth-based gravy with caramelized onions and flavorful spices. Perfect for a family-friendly meal served over mashed potatoes, egg noodles, or rice, this recipe is budget-friendly, simple to prepare, and makes excellent leftovers.

• Author: Dylan
• 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

Meatballs

• 3 tbsp olive oil
• 1.75 lbs 80/20 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 black pepper
• 2 tsp chopped parsley

Gravy

• 1 medium yellow onion, diced
• 1.5 tbsp unsalted butter (preferably Kerrygold)
• 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 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 diced 1/2 yellow onion. Mix gently with your hands until just combined to avoid dense meatballs. Wet your hands with cold water and roll the mixture into 24-26 meatballs about 1.5 inches in diameter for uniform size.
2. Brown the Meatballs: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches, add 5-6 meatballs without overcrowding and brown them for about 2 minutes per side until golden brown crust forms. Transfer to a plate and repeat with remaining meatballs. This step flavors but does not fully cook the meatballs.
3. Build the Gravy Base with Caramelized Onions: In the same skillet, do not clean it to retain 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 onions are soft, golden, and caramelized. This slow cooking releases natural sweetness and deep flavor.
4. Create the Braising Liquid: Pour 1.25 cups chicken broth and 1.25 cups beef broth into the skillet with caramelized onions. Crumble in the beef bouillon cube and add onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet. Stir thoroughly to dissolve the bouillon and combine flavors. Bring to a gentle boil to start reducing and intensifying the liquid.
5. Thicken the Gravy and Return Meatballs: While the gravy boils, combine 3 tablespoons cornstarch with 1/4 cup cold water in a small container and mix until smooth with no lumps. Slowly pour this slurry into the boiling gravy while stirring constantly to prevent lumps. Stir for 1-2 minutes until the gravy thickens. Return all browned meatballs to the skillet and gently stir to coat them evenly in the thickened gravy.
6. Simmer and Finish: Reduce heat to low and let meatballs simmer gently in the gravy uncovered for 10 minutes, stirring occasionally to ensure even cooking and coating. This finishes cooking the meatballs and lets flavors meld. Let the dish rest for a few minutes after simmering to allow flavors to settle and meatballs to become tender before serving.

Notes

• Use 80/20 ground beef (80% lean, 20% fat) for juicy, flavorful meatballs that hold together well.
• Avoid overmixing the meat mixture to keep meatballs tender instead of dense.
• Cook meatballs in batches to prevent overcrowding the pan and ensure proper browning.
• Always mix cornstarch with cold water before adding to hot liquids to avoid lumps.
• Caramelizing onions fully (about 15 minutes) is essential for deep, sweet gravy flavor.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Reheat gently on stovetop over medium-low heat to maintain gravy smoothness. Add broth if gravy thickens too much.
• Kitchen bouquet is optional and used only for gravy color; skipping it won’t affect flavor.
• Substitute breadcrumbs with gluten-free options like almond flour or oats if needed.
• Ground turkey or pork can be used but may require slight moisture adjustments to prevent dryness.

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