Easy Ground Beef Meatballs with Rich Gravy Recipe

Introduction

Easy Ground Beef Meatballs and Gravy is a comforting homemade dish that transforms simple pantry ingredients into a rich, satisfying meal. Juicy meatballs simmered in a savory gravy make this recipe perfect for a family dinner or meal prep. With straightforward steps and familiar flavors, it’s a classic everyone will love.

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 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)
• 1/4 cup water
• 3 tbsp cornstarch

Instructions

1. Step 1: In a large bowl, combine the ground beef, finely minced garlic, breadcrumbs, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, parsley, and diced 1/2 yellow onion. Mix gently with your hands until just combined, taking care not to overwork the mixture. Roll into 24-26 meatballs about 1.5 inches in diameter. Wetting your hands with cold water can help prevent sticking and create smooth meatballs.
2. Step 2: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. In batches of 5-6, brown the meatballs for 2 minutes on each side until golden crust forms. Transfer browned meatballs to a plate. They will finish cooking in the gravy.
3. Step 3: Using the same skillet (do not clean it), melt 1.5 tablespoons butter over medium heat. Add the diced medium yellow onion and cook, stirring occasionally, for 15 minutes until soft and golden. This caramelization adds deep, sweet flavor to the gravy.
4. Step 4: Pour in the chicken and beef broths. Crumble the beef bouillon cube into the skillet. Add onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet. Stir well and bring the mixture to a gentle boil to dissolve the bouillon and reduce slightly.
5. Step 5: In a small container, mix the cornstarch with cold water until smooth. Slowly pour this slurry into the boiling gravy while stirring constantly to avoid lumps. Continue stirring for 1-2 minutes until the gravy thickens. Gently return the browned meatballs to the skillet, coating them with the gravy.
6. Step 6: Reduce heat to low and let the meatballs simmer in the gravy for 10 minutes, stirring occasionally for even cooking. This allows meatballs to cook through and absorb flavors. Let the dish rest a few minutes after simmering before serving for best texture and flavor.

Tips & Variations

• Use 80/20 ground beef for moist, juicy meatballs; leaner beef may dry out the meatballs.
• Swap breadcrumbs with panko, crushed crackers, or oats; gluten-free options like almond flour work well too.
• If using ground turkey or pork, add a bit of extra ketchup or milk to keep meatballs moist.
• For thicker gravy, use flour in place of cornstarch (6 tbsp flour mixed in water) and cook slightly longer.
• Kitchen bouquet is optional and mainly for color—feel free to omit without affecting flavor.
• Avoid overworking the meat mixture to keep meatballs tender.
• Cook meatballs in batches to avoid overcrowding and ensure proper browning.
• Caramelize onions thoroughly as this deepens the flavor of your gravy significantly.

Storage

Store meatballs and gravy together in an airtight container in the refrigerator for up to 4 days. The flavors improve after a day or two. For longer storage, freeze in meal-sized portions for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If gravy thickens too much when reheated, add a splash of broth to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What type of ground beef is best for meatballs?

80/20 ground beef (80% lean, 20% fat) is ideal for juicy, flavorful meatballs that hold their shape well. Leaner beef can make meatballs dry, while fattier blends can be greasy and shrink during cooking.

Can I use other meats instead of ground beef?

Yes, ground turkey, pork, or a combination of meats can be used. Keep in mind leaner meats may require additional moisture like ketchup or milk to prevent dryness.

Easy Ground Beef Meatballs with Rich Gravy Recipe

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★★★★★

4.7 from 77 reviews

These easy ground beef meatballs and gravy offer a comforting homemade meal that’s budget-friendly and perfect for weeknight dinners. Juicy meatballs made with 80/20 ground beef are browned in a skillet and simmered in a rich, savory gravy made from caramelized onions, beef and chicken broth, and simple pantry spices. Serve over creamy mashed potatoes, egg noodles, or rice for a satisfying family-friendly dish.

• Author: Lara
• 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 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

For the Gravy:

• 1 medium yellow onion, diced
• 1.5 tbsp unsalted butter (such as 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 ground beef, minced garlic, breadcrumbs, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, parsley, and finely diced half onion. Gently mix with your hands just until combined to avoid dense meatballs. Wet your hands slightly with cold water and roll the mixture into 24-26 meatballs about 1.5 inches in diameter for uniform cooking.
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 crowding, cook 5-6 meatballs for about 2 minutes per side until golden brown crust forms. Transfer browned meatballs to a plate. This step adds flavor but does not fully cook the meatballs.
3. Build the Gravy Base with Caramelized Onions: In the same skillet, melt 1.5 tablespoons of unsalted butter over medium heat. Add the diced medium onion and cook for 15 minutes, stirring occasionally, until the onions are soft and golden brown. This slow caramelization deepens the sweetness and flavor of the gravy base.
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 and combine flavors. Increase heat to bring the mixture to a gentle boil to slightly reduce and concentrate the liquid.
5. Thicken the Gravy and Return Meatballs: While broth is boiling, mix cornstarch with cold water in a small container until smooth. Slowly pour the cornstarch slurry into the boiling gravy, stirring constantly to prevent lumps. Continue stirring for 1-2 minutes until the gravy thickens to desired consistency. Return the browned meatballs to the skillet, gently stirring to coat them evenly in the gravy.
6. Simmer and Finish: Lower heat to low and let the meatballs simmer in the gravy for 10 minutes, stirring occasionally to ensure even cooking and coating. This allows meatballs to cook through and absorb the rich flavors. Let the dish rest a few minutes off heat to let flavors meld and texture soften before serving.

Notes

• Use 80/20 ground beef for juicy, flavorful meatballs that hold together well.
• Do not overmix meat to avoid dense, tough meatballs.
• Brown meatballs in batches to prevent overcrowding and ensure proper sear.
• Caramelizing onions for a full 15 minutes is crucial for deep, sweet gravy flavor.
• Stir in cornstarch slurry slowly to prevent lumps in the gravy.
• Store meatballs and gravy in an airtight container in the fridge for up to 4 days; flavors improve after a day.
• Freeze portions for up to 3 months; reheat gently on stovetop for best texture.
• Serve over mashed potatoes, egg noodles, or rice for best results.

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