Easy Ground Beef Meatballs and Gravy Recipe

Introduction

This recipe for Easy Ground Beef Meatballs and Gravy is a comforting classic made simple. Juicy meatballs are browned to perfection before simmering in a rich, flavorful onion gravy. Perfect for a cozy dinner any night of the week.

Ingredients

• 3 tbsp olive oil
• 1.75 lbs ground beef
• 1/2 yellow onion (for meatballs)
• 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
• 1 medium yellow onion (for gravy)
• 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
• 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, and parsley. Mix gently with your hands until just combined to avoid dense meatballs. Wet your hands slightly with cold water and roll mixture into 24–26 meatballs about 1.5 inches in diameter.
2. Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches, add 5–6 meatballs and cook for 2 minutes on each side until golden brown. Transfer meatballs to a plate and repeat with the rest. The meatballs will finish cooking in the gravy.
3. Step 3: In the same skillet, melt butter over medium heat. Dice the medium yellow onion and add to the skillet. Cook for 15 minutes, stirring occasionally, until onions are soft and golden, forming the flavor base for the gravy.
4. Step 4: Pour chicken and beef broth into the skillet with onions. Crumble in the bouillon cube and add onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet. Stir well and increase heat to bring to a gentle boil.
5. Step 5: While gravy boils, mix cornstarch and cold water in a small container until smooth. Slowly pour slurry into boiling gravy while stirring constantly to avoid lumps. Stir 1–2 minutes until gravy thickens.
6. Step 6: Return browned meatballs to the skillet, gently stirring to coat in gravy. Reduce heat to low and simmer for 10 minutes, stirring occasionally to cook meatballs through and evenly coat in gravy.
7. Step 7: Let the dish rest a few minutes after simmering to allow flavors to settle and texture to soften before serving.

Tips & Variations

• Wet your hands when rolling meatballs to prevent sticking and create even shapes.
• For a lighter version, substitute half the ground beef with ground turkey or chicken.
• Add a pinch of red pepper flakes to the gravy for a subtle kick.
• Serve meatballs and gravy over mashed potatoes, egg noodles, or rice for a complete meal.

Storage

Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the gravy has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs in advance and refrigerate them before cooking. For best flavor, brown and simmer in gravy just before serving.

What is kitchen bouquet, and can I skip it?

Kitchen bouquet is a browning and seasoning sauce that adds color and depth to gravies. If unavailable, you can omit it or substitute with a small amount of soy sauce, but the gravy color may be lighter.

Easy Ground Beef Meatballs and Gravy Recipe

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★★★★★

4.5 from 95 reviews

This recipe for Easy Ground Beef Meatballs and Gravy offers a comforting, flavorful dish featuring tender, browned meatballs simmered in a rich, savory onion and broth-based gravy. With simple pantry ingredients and straightforward steps, it makes an ideal hearty meal perfect for cozy dinners or family gatherings.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 24–26 meatballs, serves 6-8 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the meatballs:

• 3 tbsp olive oil
• 1.75 lbs ground beef
• 1/2 yellow onion
• 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
• 1.5 tbsp unsalted butter (preferably 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
• 1/4 cup water
• 3 tbsp cornstarch

Instructions

1. Prepare the meatball mixture: In a large bowl, combine ground beef, finely minced garlic, breadcrumbs, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, and parsley. Mix gently using your hands until just combined to avoid tough meatballs. Roll the mixture into 24-26 meatballs about 1.5 inches in diameter, wetting your hands slightly with cold water to prevent sticking for smoother, uniform meatballs.
2. Brown the meatballs: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Cook the meatballs in batches, adding 5-6 at a time, frying for 2 minutes on each side until a golden-brown crust forms. Transfer browned meatballs to a plate and repeat with remaining meatballs. Note this step browns the meatballs for flavor but does not cook them through.
3. Cook the onions for the gravy: Without cleaning the skillet, melt 1.5 tablespoons of unsalted butter over medium heat. Dice the medium yellow onion and add it to the skillet. Cook for 15 minutes, stirring occasionally, until the onions soften and turn golden, releasing natural sugars to form a sweet flavor base for the gravy.
4. Create the gravy base: 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. Stir to combine and dissolve the bouillon completely. Increase heat to bring the mixture to a gentle boil to activate flavors and reduce liquid slightly.
5. Thicken the gravy: While the gravy boils, combine cornstarch and cold water, shaking vigorously until smooth with no lumps. Slowly pour this slurry into the boiling gravy while stirring constantly to avoid lumps. Continue stirring for 1-2 minutes until the gravy thickens to your desired consistency. Return all browned meatballs to the skillet, gently stirring to coat them evenly in the gravy.
6. Simmer the meatballs in gravy: Reduce heat to low and let meatballs simmer gently in the gravy for 10 minutes, stirring occasionally to ensure even cooking and coating. This simmer finishes cooking the meatballs and infuses them with rich, flavorful gravy. Let the dish rest a few minutes after simmering to allow flavors to settle and the texture to become tender.

Notes

• Do not overmix the meatball mixture to keep meatballs tender and moist.
• Wetting your hands with water when rolling meatballs helps create smooth and uniform shapes.
• Browning the meatballs adds flavor but does not fully cook them; the simmer in gravy completes cooking.
• Cooking onions until golden and soft is crucial for a flavorful, rich gravy.
• Use kitchen bouquet sparingly as it is a concentrated browning and seasoning sauce.
• Let the meatballs rest after cooking for better texture and flavor melding.

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