Easy Ground Beef Meatballs and Savory Gravy Recipe

Introduction

Easy Ground Beef Meatballs and Gravy is a comforting, homemade dish that’s surprisingly simple to prepare. With juicy meatballs and rich, savory gravy, it’s perfect for a satisfying family dinner. Plus, you likely have most ingredients in your pantry already.

Ingredients

• For the meatballs:
• 3 tbsp olive oil
• 1.75 lbs ground beef
• 1/2 yellow onion
• 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
• 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 (optional)
• 1/4 cup water
• 3 tbsp cornstarch

Instructions

1. Step 1: In a large bowl, combine ground beef, finely minced garlic, breadcrumbs, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, and parsley. Mix gently with your hands until just combined to keep the meatballs tender. Roll into 24-26 meatballs about 1.5 inches in diameter, wetting your hands slightly with cold water to prevent sticking.
2. Step 2: Heat 3 tablespoons 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 to a plate and repeat with remaining meatballs. Aim to brown for flavor only; they will finish cooking in the gravy.
3. Step 3: In the same skillet, melt butter over medium heat. Dice the medium yellow onion and cook for 15 minutes, stirring occasionally, until soft and golden. This caramelization adds sweetness and depth to the gravy.
4. Step 4: Pour in chicken and beef broth. Crumble in beef bouillon cube and add onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet if using. Stir well to dissolve the bouillon. Increase heat to bring to a gentle boil, allowing flavors to develop and liquid to reduce slightly.
5. Step 5: While boiling, mix cornstarch and cold water in a small container until smooth. Slowly stir this slurry into the gravy to thicken, continuing to stir 1-2 minutes until desired consistency. Return browned meatballs to the skillet and coat them gently with gravy.
6. Step 6: Reduce heat to low and simmer meatballs in gravy for 10 minutes, stirring occasionally to ensure even cooking. Let the dish rest a few minutes off heat to let flavors settle and the texture soften before serving.

Tips & Variations

• Use 80/20 ground beef (80% lean, 20% fat) for juicy, tender meatballs that hold together well.
• Substitute ground turkey or pork for beef if desired, adding extra moisture like ketchup or milk to prevent dryness.
• Try breadcrumbs alternatives like crushed crackers, panko, oats, or gluten-free flour for different textures.
• If you don’t have kitchen bouquet, feel free to skip it; it only adds color, not flavor.
• Don’t overmix the meat mixture to avoid tough meatballs.
• Brown meatballs in small batches to prevent overcrowding and ensure even browning.
• For thicker gravy, you can use flour instead of cornstarch—use 6 tablespoons flour mixed with water and cook a bit longer to remove raw taste.

Storage

Store meatballs and gravy in an airtight container in the refrigerator for up to 4 days. Keeping the meatballs in the gravy helps them stay moist and flavorful. You can freeze for up to 3 months, either combined or separately in meal-sized portions. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or use a microwave. Add a splash of broth if the gravy thickens too much during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What type of ground beef is best for meatballs?

Use ground beef with about 20% fat (80/20 ratio) for juicy, flavorful meatballs that hold together well. Leaner beef can dry out the meatballs, while fattier beef may be greasy and shrink more.

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and cook them fully, then store them in the gravy in the fridge for up to 4 days. They reheat well, making this recipe great for meal prep or leftovers.

Easy Ground Beef Meatballs and Savory Gravy Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

This Easy Ground Beef Meatballs and Gravy recipe offers a homemade, budget-friendly comfort food featuring juicy 80/20 ground beef meatballs simmered in a rich, savory gravy made from caramelized onions, beef and chicken broth, and flavorful seasonings. Perfect for family meals, this dish pairs wonderfully with mashed potatoes, rice, or egg noodles and is simple enough for weeknight cooking or meal prep.

• Author: Sophie
• 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 ground beef (80/20)
• 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 (e.g. 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 ground beef, finely minced garlic, breadcrumbs, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, chopped parsley, and finely chopped half yellow onion. Mix gently with your hands until ingredients are just combined—avoid overworking the mixture 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 while shaping to prevent sticking and ensure smooth, uniform meatballs.
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 at a time, cooking for about 2 minutes per side until golden brown crust forms. Transfer browned meatballs to a plate. Browning adds flavor but does not fully cook them; they will finish cooking in the gravy.
3. Build the Gravy Base with Caramelized Onions: Without cleaning the skillet, melt 1.5 tablespoons unsalted butter over medium heat. Add the diced medium yellow onion and cook for 15 minutes, stirring occasionally, until onions become soft and golden brown. This caramelization step develops sweetness and depth of flavor for the gravy.
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 well to dissolve the bouillon cube. Increase heat to bring the mixture to a gentle boil, starting the reduction and flavor mingling process.
5. Thicken the Gravy and Return Meatballs: In a small container, vigorously mix cornstarch with cold water until smooth and lump-free. Slowly pour this slurry into the boiling gravy while stirring constantly to prevent lumps. Continue stirring for 1-2 minutes until gravy thickens to desired consistency. Gently return all browned meatballs to the skillet, coating them evenly in the gravy.
6. Simmer and Finish: Reduce heat to low and let meatballs simmer gently in the thickened gravy for 10 minutes, stirring occasionally to ensure even cooking and thorough coating. This allows the meatballs to cook through fully and absorb rich gravy flavors. Let the dish rest a few minutes after simmering to let flavors settle and meatballs become tender.

Notes

• Use 80/20 ground beef (ground chuck) for juicy, flavorful meatballs; leaner beef may yield dry, tougher meatballs, while fattier meat can be greasy.
• Mix ingredients gently and avoid overworking the meat to keep meatballs tender and not dense.
• Brown meatballs in batches to prevent overcrowding and ensure proper browning.
• Caramelize onions fully for 15 minutes to develop rich, sweet gravy flavor.
• Mix cornstarch with cold water before adding to hot gravy to avoid lumps.
• Kitchen bouquet is optional and used just for gravy color; omit if unavailable.
• Meatballs and gravy keep well refrigerated for up to 4 days and freeze well for up to 3 months.
• Reheat gently on stovetop or microwave; add broth if gravy thickens too much upon reheating.
• Serve over mashed potatoes, egg noodles, or rice; complement with roasted vegetables or dinner rolls for a complete meal.

Keywords: ground beef meatballs, homemade meatballs, meatballs and gravy, comfort food, easy dinner, family meal, savory gravy, skillet meatballs