Easy and Tasty Homemade Meatballs and Gravy
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In the heart of winter, there’s something magical about the nostalgic embrace of a warm, homemade meal. Classic Meatballs and Gravy is one of those dishes that embodies comfort food at its finest. It’s perfectly seasoned, tender meatballs smothered in a rich, savory gravy. This recipe delivers a hearty and satisfying dish that warms both the body and soul. It’s the kind of meal that brings the family together and fills the kitchen with irresistible aromas.
While I adore the addition of onions in this dish for their flavor and texture, not everyone in my family agrees. Unfortunately, they’re not big fans of the onions and tend to pick them out. Still, I can’t resist including them because they add such a wonderful depth of flavor to the gravy. If your family isn’t onion-friendly, you can easily omit them or chop them finely so they blend more seamlessly into the dish. Either way, this recipe is a guaranteed hit!
Ingredients for Homemade Meatballs and Gravy
- GROUND BEEF
- ONIONS
- BREADCRUMBS
- GARLIC
- LARGE EGG
- KETCHUP
- YELLOW MUSTARD
- WORCESTERSHIRE SAUCE
- SALT
- BLACK PEPPER
- FRESH PARSLEY
- OLIVE OIL
- BUTTER
- CHICKEN BROTH
- BEEF BROTH
- BETTER THAN BOULLION
- ONION POWDER
- GARLIC POWDER
- KITCHEN BOUQUET BROWNING SAUCE
- WATER
- CORNSTARCH
Instructions for meatballs and gravy
Start the ground beef meatball recipe by mixing lean ground beef with onion, breadcrumbs, garlic, egg, ketchup, and other spices in a large bowl. Shape the mixture into tender meatballs that then sizzle and brown to perfection in a large skillet with a little olive oil. You can work in batches if needed.
Next, you remove the meatballs from the pan and set aside on a plate. Then add in some butter along with the onion slices. Allow them to cook and caramelize.
Now, you make the gravy. Add in some chicken broth, beef broth, bouillon, onion powder, garlic powder, and Worcestershire sauce.
At this point, you can also add in some Kitchen Bouquet. I use this all the time for gravy. It depends on the taste and color of your gravy. Using it is not necessary, but I highly recommend it.
Last, you need to thicken that gravy with a slurry of water and cornstarch. Simmer until you get that gravy thickened, add the meatballs back in to finish cooking, and get all coated with the gravy.
When ready to serve, I love these savory homemade meatballs and gravy over creamy mashed potatoes. My Instant Pot mashed potatoes are a perfect option. However, this dish is perfect to serve over cooked egg noodles or rice. No matter how you choose to serve them, I promise this dish is the perfect companion for winter’s frosty weather.
Frequently Asked Questions
How can I prevent my meatballs from falling apart?
Ensure a good binding agent, like breadcrumbs or soaked bread, and don’t overmix the meat. Chilling the meat mixture after shaping can also help.
Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs and store in the refrigerator them until you’re ready to cook. This can enhance the flavors as the meat has more time to absorb the seasonings.
What’s the best way to brown meatballs?
Preheat the skillet, add a bit of oil, and sear the meatballs on all sides until golden brown. This creates a flavorful crust.
Can I freeze meatballs?
Yes, you can freeze uncooked or cooked meatballs. Place them on a tray to freeze individually before transferring them to a freezer bag for easier portioning.
For more Meatball recipes, try:
Homemade Meatballs and Gravy
Real Mom Kitchen
Equipment
Ingredients
- 1 ½ lbs ground beef
- ½ onion finely diced
- ¼ cup breadcrumbs Plain or Italian
- 2 cloves garlic minced
- 1 egg
- 1 Tbsp ketchup
- 1 tsp yellow mustard
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp pepper
- 2 tsp fresh parsley roughly chopped
- 3 Tbsp olive oil
Gravy:
- 1 medium onion sliced into ½ inch strings
- 1 Tbsp butter
- 1 cup chicken broth
- 1 cup beef broth
- 1 tsp Better than Bouillon
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 ½ tsp Worcestershire sauce
- 2-3 drops Kitchen Bouquet browning and seasoning sauce optional
- ¼ cup cold water
- 3 Tbsp cornstarch
Instructions
- In a bowl, combine the ground beef, onion, breadcrumbs, garlic, egg, ketchup, mustard Worcestershire sauce, salt, pepper, and parsley together. Don’t overmix or the meat will become tough. Shape into 1 1/2 inch meatballs. Refrigerate the meatballs for 15 minutes after rolling them to help them stay together during cooking.
- Heat olive oil in a large nonstick skillet over medium heat. Brown meatballs for about 2 minutes on each side. Remove and set aside on a plate.
- Add any oil/drippings from the meatball plate back to the pan along with the tablespoon of butter. Add the sliced onions and cook to soften and even caramelize for about 15 minutes. Stir often.
- Now add in the chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce to the skillet. Stir to combine.
- Work any brown bits on the bottom of the pan into the sauce. If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce. I think this addition is a must in my book.
- Whisk the cold water and cornstarch together in a small bowl.
- Bring gravy to a boil. Slowly whisk in cornstarch mixture until desired thickness is obtained. Decrease to medium low. Continue to whisk to ensure that it blends in smoothly.
- Add the meatballs back to the skillet and heat for about 10 minutes to allow the meatballs to finish cooking through. Garnish with parsley and serve over mashed potatoes.
Nutrition
This recipe is adapted from The Cozy Cook.
