Name: Easy Ground Beef Meatballs and Gravy Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 tbsp olive oil; 1.75 lbs 80/20 ground beef; 1/2 yellow onion, finely minced; 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; 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 cold water; 3 tbsp cornstarch

Introduction

Easy Ground Beef Meatballs and Gravy is a comforting homemade dinner that transforms simple pantry ingredients into a rich, satisfying meal. These juicy meatballs cook in a savory gravy that’s perfect over mashed potatoes, noodles, or rice. It’s a classic dish the whole family will love and is perfect for weeknight dinners or meal prep.

Two bowls filled with a meal are placed on a beige cloth over a white marbled surface. Each white bowl has a base layer of creamy mashed potatoes, pale yellow with a smooth texture, arranged on one side. On top and beside the mashed potatoes, there are six round meatballs coated in a thick brown gravy with visible slices of cooked onions. The gravy is glossy and covers part of the mashed potatoes, with finely chopped green herbs sprinkled over the dish. In the upper left, a glass filled with iced tea and ice cubes adds a refreshing contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp olive oil

1.75 lbs ground beef (80/20 recommended)

1/2 yellow onion (divided)

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 (divided)

3/4 tsp salt

1/2 tsp pepper

2 tsp parsley

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

3 drops kitchen bouquet (optional)

1/4 cup water

3 tbsp cornstarch

Instructions

Step 1: In a large bowl, combine ground beef, minced garlic, breadcrumbs, egg, ketchup, yellow mustard, 1.25 tsp Worcestershire sauce, salt, pepper, parsley, and half of the diced yellow onion. Mix gently with your hands until just combined to avoid dense meatballs. Roll into about 24-26 meatballs, roughly 1.5 inches in diameter. Wetting your hands with cold water helps prevent sticking and creates smoother meatballs.

Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. In batches to avoid overcrowding, cook 5-6 meatballs for 2 minutes per side until golden brown. Transfer to a plate. The goal is to brown them for flavor, not to cook through as they will finish cooking in the gravy.

Step 3: Without cleaning the skillet, melt unsalted butter over medium heat. Add the remaining diced yellow onion and cook for 15 minutes, stirring occasionally, until onions are soft and golden. This caramelization adds deep, sweet flavor to the gravy.

Step 4: Pour chicken and beef broth into the skillet with the caramelized onions. Crumble in the beef bouillon cube, then add onion powder, garlic powder, smoked paprika, 1.5 tsp Worcestershire sauce, and kitchen bouquet if using. Stir well to dissolve the bouillon. Increase heat and bring to a gentle boil to start reducing the liquid.

Step 5: While the gravy is boiling, mix cornstarch with cold water until smooth. Slowly add this slurry to the boiling gravy, stirring constantly to prevent lumps. Continue stirring 1-2 minutes until the gravy thickens. Return browned meatballs to the skillet, stirring gently to coat them in the gravy.

Step 6: Reduce heat to low and simmer meatballs in gravy for 10 minutes, stirring occasionally to ensure even cooking and coating. This final simmer cooks the meatballs through and deepens the flavors. Let the dish rest a few minutes before serving for the best texture and flavor.

Tips & Variations

Use 80/20 ground beef for juicy, tender meatballs; leaner meat can dry them out, and fattier meat can cause shrinkage.

Substitute breadcrumbs with crushed crackers, panko, or oats. For gluten-free, use almond flour or gluten-free breadcrumbs.

Swap ground beef for turkey, pork, or a beef-pork mix for different flavors; add extra ketchup or a splash of milk to keep turkey meatballs moist.

Replace cornstarch with 6 tablespoons flour for thickening, cooking longer to avoid raw flour taste.

Skip kitchen bouquet for a lighter gravy color without changing flavor.

Avoid overmixing meat mixture to keep meatballs tender and don’t overcrowd the pan to ensure proper browning.

Storage

Store meatballs and gravy together in an airtight container in the refrigerator for up to 4 days; flavors improve after a day. Freeze in portioned containers for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally for smooth gravy. If gravy is too thick after reheating, add a splash of broth to loosen.

FAQs

Can I use leaner ground beef for these meatballs?

Yes, but leaner beef like 90/10 can result in drier meatballs. To keep them moist, consider adding an extra tablespoon of ketchup or a splash of milk to the mixture.

What should I serve with these meatballs and gravy?

They’re delicious over creamy mashed potatoes, egg noodles, or white rice. Roasted green beans or buttered carrots make excellent sides, and adding dinner rolls or biscuits is great for soaking up extra gravy.