Easy Ground Beef Meatballs and Gravy Recipe

Introduction

Easy Ground Beef Meatballs and Gravy are a comforting and satisfying meal that anyone can make at home. These juicy meatballs simmer in a rich, savory gravy that’s perfect over mashed potatoes or noodles. With simple pantry ingredients and straightforward steps, this recipe is a family-friendly classic you’ll return to again and again.

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 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—be careful not to overwork to keep the meatballs tender. Roll the mixture into 24-26 meatballs about 1.5 inches in diameter. Wet your hands with cold water while rolling to prevent sticking.
2. Step 2: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Cook 5-6 meatballs at a time, browning each side for about 2 minutes until golden brown. Transfer browned meatballs to a plate. Repeat until all are browned. They do not need to be fully cooked in this step.
3. Step 3: Using the same skillet with browned bits left in, melt 1.5 tablespoons of unsalted butter over medium heat. Add the diced medium onion and cook, stirring occasionally, for 15 minutes until the onions are soft and golden brown. This caramelizing adds deep flavor to the gravy.
4. Step 4: Pour the chicken and beef broth into the skillet with the onions. Add the crumbled beef bouillon cube, onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet. Stir well to dissolve the bouillon. Increase heat to bring the mixture to a gentle boil to activate flavors and reduce slightly.
5. Step 5: In a small container, mix cornstarch with cold water and shake until smooth with no lumps. Slowly pour this 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 them into the gravy to coat evenly.
6. Step 6: Reduce heat to low and let meatballs simmer in the gravy for 10 minutes, stirring occasionally. This finishes cooking the meatballs and allows flavors to meld. Remove from heat and let rest for a few minutes before serving to enhance tenderness and flavor.

Tips & Variations

• Use 80/20 ground beef for juicy, flavorful meatballs. Too lean will be dry; too fatty can cause greasiness and shrinkage.
• Substitute ground turkey or pork for a different flavor, adding a splash of milk or extra ketchup if needed for moisture.
• Replace breadcrumbs with panko, crushed crackers, oats, or gluten-free options like almond flour.
• Use all chicken or all beef broth if preferred; add an extra bouillon cube with chicken broth for deeper flavor.
• Swap cornstarch with flour (6 tbsp mixed with water) but cook a bit longer to remove raw flour taste.
• Skip kitchen bouquet if you want lighter colored gravy; it won’t affect the taste.
• Don’t overcrowd the skillet when browning meatballs to ensure a proper crust.
• Caramelize onions fully for best gravy flavor; avoid rushing this step.

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 to keep the gravy smooth. Add a splash of broth if the gravy becomes too thick after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lean ground beef instead of 80/20?

While you can use lean ground beef, the meatballs may turn out dry and less flavorful. Adding extra moisture like a splash of milk or ketchup can help, but 80/20 is ideal for juicy, tender meatballs.

What can I serve with meatballs and gravy?

This dish is great over creamy mashed potatoes, but also pairs well with egg noodles, white rice, or buttered vegetables like green beans or carrots. Dinner rolls or biscuits are a tasty addition for soaking up extra gravy.

Easy Ground Beef Meatballs and Gravy Recipe

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4.8 from 58 reviews

Easy Ground Beef Meatballs and Gravy is a comforting and budget-friendly recipe that combines juicy meatballs made from 80/20 ground beef with a rich, savory homemade gravy. Browned to perfection and simmered in a flavorful sauce with caramelized onions, beef and chicken broth, and a blend of spices, this dish is perfect served over mashed potatoes, egg noodles, or rice. The recipe is straightforward, uses simple pantry ingredients, and is great for meal prep or feeding a family with a kid-approved taste.

• Author: Stella
• 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

Ingredients

Scale 1x2x3x

For the Meatballs:

• 3 tbsp olive oil
• 1.75 lbs ground beef (80/20)
• 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 (e.g., Kerrygold)
• 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 (cold)
• 3 tbsp cornstarch

Instructions

1. Prepare the Meatball Mixture and Shape: In a large bowl, combine the ground beef, finely minced garlic, breadcrumbs, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, parsley, and diced half yellow onion. Mix gently with your hands until just combined to avoid dense meatballs. Roll the mixture into approximately 24-26 meatballs about 1.5 inches in diameter. Wet your hands with cold water to prevent sticking and achieve 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 and cook for 2 minutes per side until a golden-brown crust forms. Transfer browned meatballs to a plate and repeat with remaining meatballs. The goal is to brown for flavor, not cook through.
3. Build the Gravy Base with Caramelized Onions: In the same skillet (do not clean), melt 1.5 tablespoons unsalted butter over medium heat. Add the diced medium onion and cook for 15 minutes, stirring occasionally, until onions are soft and golden, releasing their natural sugars for a rich, sweet base.
4. Create the Braising Liquid: Pour chicken broth and beef broth into the skillet with the 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. Increase heat to bring mixture to a gentle boil to activate and slightly reduce flavors.
5. Thicken the Gravy and Return Meatballs: In a small container, combine cornstarch and cold water, shaking until smooth without lumps. Slowly pour the slurry into the boiling gravy while stirring constantly to prevent lumps. Stir 1-2 minutes until gravy thickens. Return browned meatballs to the skillet, gently stirring to coat them in the gravy.
6. Simmer and Finish: Reduce heat to low and gently simmer meatballs in the gravy for 10 minutes, stirring occasionally for even cooking and coating. This ensures meatballs cook through and absorb rich gravy flavors. Let the dish rest a few minutes off heat to allow flavors to settle and texture to become tender before serving.

Notes

• Use 80/20 ground beef for juicy, flavorful meatballs; leaner beef may result in drier meatballs.
• Do not overmix meat mixture to avoid dense meatballs.
• Cook meatballs in batches to prevent overcrowding and ensure proper browning.
• Always mix cornstarch with cold water before adding to hot gravy to avoid lumps.
• Caramelize onions fully (about 15 minutes) for the best gravy flavor.
• Kitchen bouquet is optional and used primarily for coloring the gravy.
• Meatballs and gravy can be stored in the refrigerator up to 4 days, or frozen up to 3 months.
• Reheat gently on stovetop adding broth as needed to maintain gravy consistency.

Keywords: ground beef meatballs, homemade meatballs, meatballs and gravy, easy comfort food, skillet meatballs, family dinner, budget-friendly dinner, stovetop meatballs, caramelized onion gravy