Easy Ground Beef Meatballs and Rich Onion Gravy Recipe
Introduction
Enjoy these easy ground beef meatballs smothered in a rich, flavorful gravy. This comforting dish combines tender meatballs with a savory onion gravy, perfect for a hearty dinner that’s sure to please the whole family.
Ingredients
- 3 tbsp olive oil
- 1.75 lbs ground beef
- 1/2 yellow onion (finely minced 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 (divided)
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 tsp parsley
- 1 medium yellow onion (diced 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
- 0.5 tsp smoked paprika
- 3 drops kitchen bouquet
- 1/4 cup water
- 3 tbsp cornstarch
Instructions
- Step 1: In a large bowl, combine ground beef, finely minced garlic, breadcrumbs, egg, ketchup, yellow mustard, 1.25 tsp Worcestershire sauce, salt, pepper, and parsley. Mix gently with your hands until just combined to avoid dense meatballs. Roll the mixture into 24-26 meatballs about 1.5 inches in diameter, wetting your hands slightly to prevent sticking.
- Step 2: Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Working in batches, add 5-6 meatballs and cook 2 minutes per side until golden brown. Transfer browned meatballs to a plate and repeat with the remaining meatballs.
- Step 3: In the same skillet, melt 1.5 tablespoons unsalted butter over medium heat. Add the diced medium yellow onion and cook for 15 minutes, stirring occasionally, until soft and golden.
- Step 4: 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, remaining Worcestershire sauce, and kitchen bouquet. Stir to combine and dissolve the bouillon cube. Bring to a gentle boil.
- Step 5: While gravy boils, mix cornstarch and cold water in a small container until smooth. Slowly pour this slurry into the boiling gravy, stirring constantly to avoid lumps. Continue stirring 1-2 minutes until gravy thickens.
- Step 6: Return the browned meatballs to the skillet and gently stir to coat with gravy. Reduce heat to low and simmer for 10 minutes, stirring occasionally to ensure even cooking and coating.
- Step 7: Remove from heat and let the dish rest a few minutes before serving to allow flavors to settle and meatballs to become tender.
Tips & Variations
- Wet your hands with cold water when rolling meatballs to prevent sticking and create smooth, uniform shapes.
- For a little heat, add a pinch of cayenne or chili flakes to the meatball mixture.
- Use fresh herbs such as thyme or oregano in place of parsley for a different flavor profile.
- If you prefer a creamier gravy, stir in a splash of heavy cream at the end of cooking.
Storage
Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the gravy from separating. You can also freeze leftovers for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken can be substituted, but they may result in a lighter texture and milder flavor. Be sure to monitor cooking times as they can cook faster than beef.
How do I prevent meatballs from falling apart during cooking?
Mix the ingredients gently and avoid overworking the meat. Using a binder like egg and breadcrumbs helps hold the meatballs together. Browning them carefully before simmering also helps maintain their shape.
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Easy Ground Beef Meatballs and Rich Onion Gravy Recipe
- Total Time: 1 hour
- Yield: 24–26 meatballs (serves 6-8) 1x
Description
This recipe for Easy Ground Beef Meatballs and Gravy offers a comforting, classic dish featuring juicy browned meatballs simmered in a rich, flavorful onion gravy. Perfect for a hearty family dinner, these meatballs are tender and infused with a blend of seasonings, then gently cooked in a savory gravy made from caramelized onions, beef and chicken broth, and a touch of smoky and tangy flavors.
Ingredients
Scale
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 (such as 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
- Prepare the Meatball Mixture: In a large bowl, combine the 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 tough meatballs. Roll the mixture into approximately 24-26 meatballs about 1.5 inches in diameter, wetting your hands slightly with cold water to prevent sticking and form smooth meatballs.
- Brown the Meatballs: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add 5-6 meatballs at a time, cooking each side for 2 minutes until a golden-brown crust forms. Transfer browned meatballs to a plate and repeat with the remaining meatballs. The meatballs are browned for flavor and not fully cooked yet.
- Caramelize the Onions: In the same skillet, do not clean it, melt 1.5 tablespoons of unsalted butter over medium heat. Dice the medium yellow onion and add it to the skillet. Cook the onions for 15 minutes, stirring occasionally, until they are soft and golden, allowing their natural sugars to develop a rich, sweet base for the gravy.
- Make the Gravy Base: Pour the chicken broth and beef broth into the skillet with the caramelized onions. Crumble in the beef bouillon cube and add onion powder, garlic powder, smoked paprika, Worcestershire sauce, and kitchen bouquet. Stir well to combine and dissolve the bouillon cube completely. Increase the heat and bring the mixture to a gentle boil to activate flavors and reduce the liquid slightly.
- Thicken the Gravy: While the gravy boils, in a separate small container, mix the cornstarch with cold water vigorously until smooth with no lumps. Slowly pour this slurry into the boiling gravy while stirring constantly to prevent lumps. Continue stirring for 1-2 minutes until the gravy thickens to your desired consistency.
- Simmer Meatballs in Gravy: Return all the browned meatballs to the skillet, gently stirring them to coat them evenly in the gravy. Reduce the heat to low and let the meatballs simmer gently for 10 minutes, stirring occasionally to ensure even cooking and coating.
- Rest and Serve: Remove the skillet from heat and let the meatballs rest in the gravy for a few minutes. This allows the flavors to settle and the texture to become tender before serving your delicious meatballs with gravy.
Notes
- Wet your hands with cold water while shaping meatballs to prevent sticking and achieve uniform size.
- Do not overmix the meatball mixture to keep meatballs tender and avoid toughness.
- Brown meatballs in batches to avoid overcrowding the skillet, ensuring a nice crust formation.
- Caramelizing onions slowly develops sweetness and depth of flavor essential for the gravy.
- Use kitchen bouquet sparingly as it enhances color and adds subtle richness to the gravy.
- Adjust gravy thickness by varying cornstarch slurry amount to your preference.
- Letting meatballs rest after simmering improves tenderness and flavor melding.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: ground beef meatballs, meatballs and gravy, easy meatball recipe, stovetop meatballs, comfort food, classic meatballs
