Easy Ground Beef Meatballs and Rich Onion Gravy Recipe

Introduction

Easy Ground Beef Meatballs and Gravy is a comforting, budget-friendly meal that tastes far better than anything from a can. These juicy meatballs simmer in a rich, savory gravy that’s perfect over mashed potatoes, rice, or noodles. This recipe is simple to make with pantry staples and ideal for family dinners or meal prep.

Ingredients

• For the meatballs:
• 3 tbsp olive oil
• 1.75 lbs ground beef (80/20 recommended)
• 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 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 cold water
• 3 tbsp cornstarch

Instructions

1. Step 1: In a large bowl, combine ground beef, minced garlic, breadcrumbs, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, parsley, and finely chopped half onion. Mix gently with your hands until just combined—avoid overworking to keep meatballs tender. Roll the mixture into about 24-26 meatballs, each roughly 1.5 inches in diameter. Wet your hands with cold water to prevent sticking and form smooth, uniform balls.
2. Step 2: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches, add 5-6 meatballs and cook for 2 minutes per side until golden brown. Transfer browned meatballs to a plate and repeat with remaining meatballs. The goal is to brown the outside, not fully cook.
3. Step 3: In the same skillet, melt 1.5 tablespoons unsalted butter over medium heat. Add the diced medium onion and cook, stirring occasionally, for 15 minutes until soft and golden. This caramelization adds deep flavor to your gravy.
4. Step 4: Pour chicken broth and beef broth into the skillet with the onions. Add crumbled beef bouillon cube, onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet if using. Stir well until bouillon fully dissolves. Increase heat to bring the mixture to a gentle boil, allowing flavors to meld and sauce to reduce slightly.
5. Step 5: In a small container, whisk together cornstarch and cold water until smooth. Slowly pour this slurry into the boiling gravy while stirring constantly to prevent lumps. Continue stirring for 1-2 minutes until gravy thickens. Return the browned meatballs to the skillet, gently stirring to coat them in gravy.
6. Step 6: Reduce heat to low and let meatballs simmer gently in the gravy for 10 minutes, stirring occasionally. This step finishes cooking the meatballs and infuses them with savory flavor. Let the dish rest a few minutes before serving for even better texture.

Tips & Variations

• Use 80/20 ground beef for juicy, flavorful meatballs—too lean and they get dry; too fatty and they shrink and get greasy.
• Substitute ground turkey or pork if desired, adding a splash of milk or extra ketchup for moisture with lean meats.
• For gluten-free breadcrumbs, try almond flour or gluten-free crumbs.
• If you lack kitchen bouquet, skip it; it only affects color, not flavor.
• To avoid dense meatballs, mix ingredients just until combined and handle gently when rolling.
• Don’t overcrowd the pan when browning, or meatballs won’t brown properly—cook in batches.
• Replace cornstarch with 6 tablespoons of flour if preferred; cook longer to remove raw flour taste.

Storage

Store meatballs and gravy in an airtight container in the refrigerator for up to 4 days. The flavors deepen after a day or two. Freeze for up to 3 months, either together or separately in meal-sized portions. Reheat gently on the stovetop over medium-low heat, stirring occasionally to keep the gravy smooth. If gravy thickens too much after reheating, add a splash of broth to loosen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What ground beef is best for meatballs?

Ground beef with 80% lean and 20% fat (known as 80/20) is the best choice for juicy, flavorful meatballs that hold together well. Too lean can dry out the meatballs, while fattier blends can become greasy.

Can I make these meatballs in advance?

Yes, these meatballs are great for meal prep. You can make them ahead, refrigerate for a few days, or freeze in portions. Reheat gently on the stovetop or microwave before serving.

Easy Ground Beef Meatballs and Rich Onion Gravy Recipe

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★★★★★

4.8 from 76 reviews

Classic and comforting, this Easy Ground Beef Meatballs and Gravy recipe transforms simple pantry staples into a rich, savory meal perfect for family dinners or meal prep. The juicy meatballs are gently browned and then simmered in a homemade gravy made from caramelized onions and a flavorful broth blend, making a hearty dish that pairs beautifully with mashed potatoes, rice, or noodles.

• Author: Sophie
• 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 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 (Kerrygold recommended)
• 1.25 cups chicken broth
• 1.25 cups 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 (optional, for color)
• 1/4 cup cold water
• 3 tbsp cornstarch

Instructions

1. Prepare the Meatball Mixture and Shape: In a large bowl, combine ground beef, minced garlic, breadcrumbs, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, parsley, and finely minced half yellow onion. Mix gently by hand until just combined to avoid dense meatballs. Wet your hands with cold water to prevent sticking and roll the mixture into 24-26 meatballs approximately 1.5 inches in diameter.
2. Brown the Meatballs: Heat olive oil in a large skillet over medium-high until shimmering. In batches of 5-6, add meatballs without crowding and cook for 2 minutes per side until golden brown crust forms. Transfer browned meatballs to a plate. Browning adds flavor but does not fully cook the meatballs.
3. Caramelize the Onions: In the same skillet, melt the unsalted butter over medium heat. Add diced medium yellow onion and cook for 15 minutes, stirring occasionally, until onions are soft, golden, and sweet. This develops the rich flavor base for the gravy.
4. Create the Braising Liquid: Pour chicken and beef broth into the skillet with caramelized onions. Crumble in the beef bouillon cube and stir in onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet. Stir until bouillon is dissolved. Increase heat to bring to a gentle boil to activate flavors and slightly reduce the liquid.
5. Thicken the Gravy and Return Meatballs: In a small container, combine cornstarch and cold water, shaking until smooth. Slowly stir the slurry into the boiling gravy, stirring constantly to avoid lumps. Continue stirring 1-2 minutes until gravy thickens. Gently add the browned meatballs back into the skillet, coating them in the gravy.
6. Simmer and Finish: Reduce heat to low, cover if desired, and simmer meatballs in gravy for 10 minutes, stirring occasionally to ensure even cooking and coating. This allows the meatballs to cook through fully and absorb the gravy’s rich flavors. Let the dish rest a few minutes before serving for flavors to settle and texture to improve.

Notes

• Do not overmix meatball ingredients to keep meatballs tender.
• Cook meatballs in batches to avoid overcrowding and ensure proper browning.
• Always mix cornstarch with cold water before adding to hot gravy to prevent lumps.
• Caramelizing onions for the full 15 minutes is essential for a sweet, flavorful gravy base.
• Kitchen bouquet is optional and used only for color; you can skip it if unavailable.
• These meatballs freeze well for up to 3 months; reheat gently on stovetop to maintain gravy texture.
• Serve over mashed potatoes, egg noodles, or rice with a vegetable side for a balanced meal.

Keywords: ground beef meatballs, homemade gravy, comfort food, easy dinner, meal prep, stovetop meatballs, savory gravy, family recipe