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Easy Ground Beef Meatballs and Savory Gravy Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/easy-ground-beef-meatballs-and-savory-gravy-recipe/