Easy Ground Beef Meatballs with Rich Savory Gravy Recipe

Introduction

Easy Ground Beef Meatballs and Gravy is a comforting, homemade classic that tastes far better than anything from a can. With simple pantry ingredients and straightforward steps, this recipe delivers juicy meatballs simmered in a rich, savory gravy perfect for a family dinner.

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 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, for color)
• 1/4 cup 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, and parsley. Mix gently with your hands until just combined to avoid dense meatballs. 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 of olive oil in a large skillet over medium-high heat until shimmering. Working in batches, add 5-6 meatballs and brown for 2 minutes on each side until golden brown. Transfer to a plate and repeat with remaining meatballs. The meatballs will finish cooking in the gravy.
3. Step 3: In the same skillet (do not clean), melt 1.5 tablespoons unsalted butter over medium heat. Add the diced onion and cook, stirring occasionally, for 15 minutes until soft and golden to caramelize and build flavor.
4. Step 4: Pour chicken and beef broth into the skillet with the onions. Crumble in the beef bouillon cube and add onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet. Stir well to dissolve the bouillon. Bring to a gentle boil to combine and reduce slightly.
5. Step 5: In a small container, mix cornstarch with cold water until smooth. Slowly pour the slurry into the boiling gravy while stirring constantly to prevent lumps. Stir for 1-2 minutes until the gravy thickens. Return the browned meatballs to the skillet, gently stirring to coat with gravy.
6. Step 6: Reduce heat to low and simmer gently for 10 minutes, stirring occasionally to ensure even cooking. Let the meatballs rest for a few minutes after simmering to develop tender texture and deepen flavors before serving.

Tips & Variations

• Use 80/20 ground beef for juicy meatballs; leaner meat can dry out, and fattier meat may become greasy.
• Substitute ground turkey or pork for a different flavor, adding extra moisture like ketchup or milk if using leaner meats.
• Swap breadcrumbs with panko, crushed crackers, oats, or gluten-free alternatives like almond flour.
• For gravy thickening, flour can replace cornstarch—use double the amount and cook a bit longer to taste.
• Don’t rush caramelizing the onions; this step builds the gravy’s rich, sweet base.

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. For longer storage, freeze for up to 3 months in meal-sized portions, with or without gravy. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the gravy thickens too much after reheating, add a splash of broth to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lean ground beef for this recipe?

While you can use lean ground beef, such as 90/10, it may result in drier meatballs. To keep them moist, consider adding a bit more ketchup or a splash of milk to the mixture.

What should I serve with these meatballs and gravy?

This dish is delicious served over creamy mashed potatoes, egg noodles, or white rice. Add a side of roasted vegetables or buttery carrots for a balanced meal. Dinner rolls or biscuits are great for soaking up the gravy.

Easy Ground Beef Meatballs with Rich Savory Gravy Recipe

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★★★★★

4.7 from 147 reviews

This Easy Ground Beef Meatballs and Gravy recipe is a comforting, budget-friendly dish that transforms simple pantry ingredients into juicy, tender meatballs with a rich homemade gravy. Perfect for weeknight dinners or meal prep, the flavorful meatballs cook in a luscious gravy made with caramelized onions, beef and chicken broth, and a blend of aromatic spices. The dish pairs beautifully with mashed potatoes, egg noodles, or rice and is sure to please the whole family with its savory taste and satisfying texture.

• Author: Ella
• 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
• Diet: Halal

Ingredients

Scale 1x2x3x

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 black pepper
• 2 tsp parsley, chopped

For the Gravy:

• 1 medium yellow onion, diced
• 1.5 tbsp unsalted butter (Kerrygold suggested)
• 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 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 diced half onion. Mix gently by hand until just combined to avoid tough meatballs. Roll mixture into 24-26 meatballs approximately 1.5 inches in diameter, wetting hands slightly with cold water to prevent sticking and create 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, add 5-6 meatballs at a time and cook for 2 minutes per side until golden-brown crust forms. Transfer browned meatballs to a plate. Browning adds flavor but does not cook them through; they will finish cooking in the gravy.
3. Build the Gravy Base with Caramelized Onions: In the same skillet, melt 1.5 tablespoons unsalted butter over medium heat without cleaning the pan (to retain browned bits). Add the diced medium onion and cook for 15 minutes, stirring occasionally, until onions become soft and golden, releasing natural sweetness to deepen gravy flavor.
4. Create the Braising Liquid: Pour chicken and beef broth into the skillet with caramelized onions. Crumble in the beef bouillon cube and add onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet. Stir thoroughly to dissolve bouillon. Increase heat to bring mixture to a gentle boil to activate flavors and reduce liquid slightly.
5. Thicken the Gravy and Return Meatballs: While gravy boils, combine cornstarch with cold water in a small container, shaking until smooth. Slowly pour slurry into boiling gravy while stirring constantly to prevent lumps. Stir for 1-2 minutes until gravy thickens to desired consistency. Gently add browned meatballs back to skillet, ensuring they are coated with gravy.
6. Simmer and Finish: Reduce heat to low and simmer meatballs gently in the gravy for 10 minutes, stirring occasionally to ensure even cooking and coating. This cooks meatballs through and allows flavors to meld. Let the dish rest for a few minutes after simmering to let flavors settle and texture tenderize before serving.

Notes

• Use 80/20 ground beef (ground chuck) for juicy, well-textured meatballs; avoid leaner or fattier blends for best results.
• Do not overmix meatball mixture to prevent dense, tough meatballs—mix just until ingredients are combined.
• Cook meatballs in batches to avoid overcrowding skillet, allowing proper browning and flavor development.
• Mix cornstarch with cold water before adding to hot gravy and add slowly while stirring to prevent lumps.
• Caramelize onions fully for 15 minutes on medium heat for a rich, sweet gravy base; do not rush this step.
• Meatballs and gravy store well refrigerated for up to 4 days or frozen for up to 3 months; reheat gently on stovetop for best texture.
• Substitutions: ground turkey or pork can be used but may alter texture; use gluten-free breadcrumbs or almond flour for gluten-free version.
• Kitchen bouquet affects color only and can be omitted without changing flavor.

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