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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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/easy-ground-beef-meatballs-with-rich-gravy-recipe/