Homemade Meatballs and Gravy

meatballs and gravy served over mashed potatoes

4 from 2 votes

This Classic Meatballs and Gravy recipe is the ultimate comfort food, featuring tender, perfectly seasoned meatballs smothered in a rich, savory gravy. It’s a hearty dish that’s perfect for cozy family dinners or warming up on a chilly day. Simple to make and bursting with flavor, this recipe is sure to become a household favorite!

Course Main Dish

Cuisine American

Keyword gravy, mashed potatoes, meatballs

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 436kcal

Author Laura

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.

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