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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.

Ingredients

Scale

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

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