Easy Ground Beef Meatballs and Gravy Recipe

Introduction

Easy Ground Beef Meatballs and Gravy is a comforting, hearty dish that turns simple pantry ingredients into a flavorful family favorite. These juicy meatballs simmered in savory gravy are perfect for serving over mashed potatoes, noodles, or rice. With straightforward steps and familiar flavors, this recipe is a winner for weeknight dinners or meal prep.

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
• 1/2 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, finely minced garlic, breadcrumbs, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, parsley, and half a diced yellow onion. Mix gently with your hands until just combined—avoid overworking the mixture to keep meatballs tender. Roll into 24-26 meatballs about 1.5 inches in diameter, wetting your hands slightly to prevent sticking.
2. Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Cook meatballs in batches of 5-6, browning for 2 minutes per side until golden crust forms. Transfer browned meatballs to a plate. They will finish cooking in the gravy.
3. Step 3: In the same skillet (do not clean the browned bits), melt unsalted butter over medium heat. Add the diced medium yellow onion and cook for about 15 minutes, stirring occasionally, until onions are soft and golden brown to develop a sweet, rich flavor base.
4. Step 4: Pour chicken broth and beef broth into the skillet with caramelized onions. Crumble in the beef bouillon cube and stir in onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet if using. Bring to a gentle boil to activate flavors and reduce slightly.
5. Step 5: Meanwhile, mix cornstarch with cold water until smooth. Gradually stir this slurry into the boiling gravy, stirring constantly to avoid lumps. Cook 1-2 minutes until gravy thickens. Return browned meatballs to the skillet, gently stirring to coat them evenly with gravy.
6. Step 6: Reduce heat to low and let meatballs simmer in the gravy for 10 minutes, stirring occasionally to ensure even cooking and coating. Let rest a few minutes off heat before serving to let flavors meld and texture improve.

Tips & Variations

• Use 80/20 ground beef for juicy, flavorful meatballs. Leaner meat makes dry meatballs, while fattier beef can be greasy.
• Swap ground beef for ground turkey or pork, adding a splash of milk or extra ketchup if using leaner meat.
• Breadcrumbs can be replaced with crushed crackers, panko, oats, or gluten-free alternatives like almond flour.
• Substitute chicken or beef broth alone if preferred, and consider adding an extra beef bouillon cube for richer flavor when using only chicken broth.
• Skip kitchen bouquet if you don’t have it; the gravy will be slightly lighter but just as tasty.
• Don’t overmix the meatball mixture—this keeps meatballs tender.
• Cook meatballs in batches to avoid overcrowding and ensure proper browning.

Storage

Store meatballs and gravy in an airtight container in the refrigerator for up to 4 days. Keep meatballs in the gravy to retain moisture and deepen flavor. For longer storage, freeze in meal-sized portions for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally, to maintain smooth gravy. Add a splash of broth if the gravy thickens too much when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leaner ground beef for these meatballs?

Lean ground beef (like 90/10 or 93/7) can be used but may result in drier, tougher meatballs. To help with moisture, add a little extra ketchup or a splash of milk to the mixture.

What can I serve with these meatballs and gravy?

These meatballs and gravy are perfect over creamy mashed potatoes, egg noodles, or white rice. Roasted green beans, buttered carrots, or dinner rolls also make great side dishes to complement the meal.

Easy Ground Beef Meatballs and Gravy Recipe

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★★★★★

4.9 from 121 reviews

Discover an easy, comforting recipe for homemade ground beef meatballs smothered in rich, savory gravy. This family-friendly dish uses simple pantry staples and a straightforward stovetop method to create juicy, flavorful meatballs perfect for serving over mashed potatoes, egg noodles, or rice. Ideal for meal prep and freezer-friendly, these meatballs and gravy offer budget-friendly satisfaction without sacrificing taste.

• Author: Daniel
• 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 chuck recommended)
• 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 chopped fresh 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
• 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, parsley, and half of the finely chopped yellow onion. Mix gently with your hands until just combined to avoid dense meatballs. Wet your hands with cold water to prevent sticking and roll the mixture into 24-26 uniform meatballs, about 1.5 inches in diameter.
2. Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches, add 5-6 meatballs, cooking for 2 minutes per side until golden brown crust forms. Transfer browned meatballs to a plate. Note: the goal is browning for flavor, not full cooking at this stage.
3. Build the Gravy Base with Caramelized Onions: In the same skillet, melt unsalted butter over medium heat. Add the diced medium yellow onion and cook for 15 minutes, stirring occasionally, until onions are soft and golden brown. This step develops the rich, sweet flavor foundation for the gravy.
4. Create the Braising Liquid: Add chicken broth, beef broth, crumbled beef bouillon cube, onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet to the skillet. Stir well to dissolve the bouillon. Increase heat to bring the mixture to a gentle boil to activate flavors and reduce slightly.
5. Thicken the Gravy and Return Meatballs: In a small container, whisk cornstarch into cold water until smooth. Slowly pour the slurry into the boiling gravy while stirring constantly to avoid lumps. Continue stirring 1-2 minutes until substantial thickness is achieved. Gently return browned meatballs to the skillet, coating them evenly with the 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 final simmer fully cooks the meatballs and melds the flavors. Let rest for a few minutes off heat before serving to allow flavors to settle and tenderness to improve.

Notes

• Use 80/20 ground beef (ground chuck) for juicy, tender meatballs; leaner beef can result in dryness.
• Do not overmix the meatball mixture to avoid tough meatballs.
• Cook meatballs in batches to prevent overcrowding and ensure proper browning.
• Mix cornstarch with cold water before adding to hot gravy to prevent lumps.
• Caramelize onions fully for 15 minutes for deep, sweet flavor in the gravy.
• Kitchen bouquet is optional and only affects gravy color, not flavor.
• Reheat leftovers gently on stovetop; add broth if gravy thickens too much.
• These meatballs freeze well up to 3 months, either in gravy or separately.
• Try serving over mashed potatoes, egg noodles, or rice with vegetable sides for balanced meals.

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