If you’ve ever dreamed of a cozy, comforting dish that feels like a warm hug on a plate, this Meatballs and Gravy Recipe is exactly what you need in your life. Juicy, well-seasoned meatballs coated in a rich, savory gravy create a perfect harmony of flavors, textures, and aromas that will quickly become a household favorite. Whether served over mashed potatoes, noodles, or fluffy rice, this homemade classic brings a touch of old-school charm and unbeatable satisfaction to any meal.
Ingredients You’ll Need
These ingredients are simple staples, each carefully chosen to create tender meatballs that soak up every bit of that luscious gravy. From the fresh herbs to the combination of broths, every element enhances the depth, ensuring you get maximum flavor and that unforgettable homemade feel.
- Olive Oil: Provides a light, fruity base for frying your meatballs to a golden brown without overpowering them.
- Ground Beef (85% lean): The heart of the dish, offering the perfect balance of flavor and moisture for tender meatballs.
- Yellow Onion (finely diced): Adds sweetness and moisture directly into the meatball mixture for extra juiciness.
- Breadcrumbs: Helps bind the meatballs and keeps them tender by absorbing just the right amount of moisture.
- Garlic (minced): Infuses a punch of aromatic flavor that complements the savory beef perfectly.
- Egg: Acts as a natural binder ensuring the meatballs hold their shape while cooking.
- Ketchup: Adds a subtle tang and a hint of sweetness that lifts the overall flavor profile.
- Yellow Mustard: Brings a gentle bite and bright notes that cut through the richness.
- Worcestershire Sauce: Offers an umami boost with smoky and tangy undertones, used both inside the meatballs and the gravy.
- Salt and Pepper: Essential for seasoning, balancing and enhancing every ingredient’s flavor.
- Fresh Parsley: Adds fresh color and a mild herbal brightness for balance.
- Yellow Onion (sliced into ½ inch strings): Caramelizes beautifully in butter for a sweet, flavorful gravy base.
- Unsalted Butter: Helps develop a silky, rich gravy and perfect caramelized onions.
- Chicken Broth and Beef Broth: Together they create a deep, complex gravy foundation full of meaty and savory notes.
- Beef Bouillon Cube: Intensifies the beef flavor in the gravy for that true homemade richness.
- Onion Powder and Garlic Powder: Boost the gravy’s depth and make every bite intensely flavorful.
- Kitchen Bouquet (optional): Adds a beautiful brown color and subtle seasoning to finish the gravy with that classic look.
- Cold Water and Corn Starch: A simple mixture to thicken the gravy to the perfect consistency.
How to Make Meatballs and Gravy Recipe
Step 1: Prepare and Shape the Meatballs
Start by combining the ground beef, finely diced yellow onion, breadcrumbs, minced garlic, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, and fresh parsley in a large mixing bowl. Use your hands to gently mix everything together until just combined—overmixing can make the meatballs tough! Next, shape the mixture into evenly sized meatballs about 1 ½ inches in diameter. Setting them aside on a plate prepares them for that golden sear.
Step 2: Brown the Meatballs
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Carefully add the meatballs in batches to avoid overcrowding, and cook, turning occasionally, until they develop a deep, golden crust all around. This step locks in the juices and builds incredible flavor. Once browned, transfer them to a plate and set aside—don’t worry, they will finish cooking in the gravy.
Step 3: Make the Rich Gravy
In the same skillet, reduce the heat slightly and melt 1 tablespoon of unsalted butter. Add the sliced yellow onions and cook slowly until they soften and caramelize, becoming sweet and luscious. Then stir in the chicken broth, beef broth, beef bouillon cube, onion powder, garlic powder, additional Worcestershire sauce, and kitchen bouquet if using. Bring this mixture to a gentle simmer, scraping up any browned bits from the bottom—this is flavor gold! To thicken, mix cold water and cornstarch separately, then whisk it into the simmering gravy until it reaches a silky, smooth consistency.
Step 4: Combine and Simmer
Return the browned meatballs to the skillet, nestling them gently into the gravy. Cover and let everything simmer on low heat for about 25-30 minutes, allowing the flavors to meld and the meatballs to finish cooking through. You’ll end up with tender, flavorful meatballs bathed in a velvety gravy that’s nothing short of addictive.
How to Serve Meatballs and Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few sprigs of thyme will add a pop of color and a fresh herbal aroma, brightening the rich, savory flavors of the dish. A dash of cracked black pepper on top right before serving adds a bit of contrast and visual appeal.
Side Dishes
This Meatballs and Gravy Recipe pairs beautifully with creamy mashed potatoes, buttery egg noodles, or simple white rice that soaks up the luscious gravy perfectly. For a vegetable side, try roasted green beans or a crisp side salad to balance the richness with some freshness and crunch.
Creative Ways to Present
For a fun twist, pile the meatballs and gravy onto a soft dinner roll or toasted baguette slices for a hearty sandwich. You could also use the meatballs as a topping over polenta or serve them as sliders for a crowd-pleasing appetizer. The possibilities are endless, making this dish as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
Store any leftover meatballs and gravy in an airtight container in the refrigerator. They will stay fresh and flavorful for up to 4 days—perfect for quick lunches or easy dinners later in the week.
Freezing
This dish freezes beautifully. Let the meatballs and gravy cool completely, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months, allowing you to enjoy the comfort of this Meatballs and Gravy Recipe anytime you want without extra effort.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm gently on the stove over low-medium heat, stirring occasionally until heated through. You can also use a microwave, heating in short bursts to avoid drying out the meatballs or curdling the gravy. Add a splash of broth or water if the gravy seems too thick upon reheating.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey will make a leaner version, though you might want to add a little extra fat like olive oil or an egg to keep the meatballs moist and tender.
What can I use if I don’t have breadcrumbs?
You can substitute breadcrumbs with crushed crackers, oats, or even cooked rice. Each option will slightly change the texture but still bind the meatballs nicely.
Is it necessary to brown the meatballs first?
Yes, browning develops rich flavor and keeps the meatballs from falling apart when simmering in the gravy. It’s a step worth the extra few minutes!
Can I make this recipe gluten-free?
Definitely! Use gluten-free breadcrumbs and confirm your broth or bouillon cube doesn’t contain gluten. This way, you can enjoy the dish without any worries.
How thick should the gravy be?
The gravy should be thick enough to coat a spoon and cling nicely to the meatballs but not so thick that it feels gluey. Adjust the cornstarch accordingly to get that perfect balance.
Final Thoughts
I hope this Meatballs and Gravy Recipe inspires you to create a dish that feels like home in every bite. It’s straightforward, rewarding, and endlessly comforting—the kind of meal you’ll want to make again and again. So gather your ingredients, roll up your sleeves, and get ready to enjoy one of the best comfort foods out there!
Print
Meatballs and Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This classic Meatballs and Gravy recipe features tender, flavorful beef meatballs cooked in a rich and savory brown gravy. Made with simple pantry staples like ground beef, onions, garlic, and Worcestershire sauce, these meatballs are pan-fried to a golden brown and simmered in a homemade broth-based gravy thickened with cornstarch. Perfect served over mashed potatoes, rice, or egg noodles for a comforting, hearty meal.
Ingredients
Meatballs
- 3 Tablespoons Olive Oil
- 1 ½ lbs. Ground Beef (85% lean)
- ½ Yellow Onion (finely diced)
- ¼ cup Breadcrumbs (Plain or Italian)
- 2 cloves Garlic (minced)
- 1 large Egg
- 1 Tablespoon Ketchup
- 1 teaspoon Yellow Mustard
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 2 teaspoons Fresh Parsley (roughly chopped)
Gravy
- 1 medium Yellow Onion (sliced into ½ inch strings)
- 1 Tablespoon Unsalted Butter
- 1 cup Chicken Broth
- 1 cup Beef Broth
- 1 Beef Bouillon Cube (or 1 tsp Better than Bouillon)
- 1 teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- 1 ½ teaspoons Worcestershire Sauce
- 2–3 drops Kitchen Bouquet browning and seasoning sauce (optional)
- ¼ cup cold water
- 3 tablespoons Corn Starch
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, finely diced yellow onion, breadcrumbs, minced garlic, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, and fresh parsley. Mix gently until all ingredients are evenly incorporated without overworking the meat, to keep the meatballs tender.
- Form and Brown Meatballs: Shape the meat mixture into evenly sized meatballs, about 1½ inches in diameter. Heat olive oil in a large skillet over medium heat. Add meatballs in batches without overcrowding the pan, and cook until browned on all sides, about 5-7 minutes. Remove browned meatballs and set aside.
- Sauté Onions and Make Gravy: In the same skillet, reduce heat to medium-low and add unsalted butter. Sauté the sliced yellow onions until they are soft and translucent, about 5 minutes. Add chicken broth, beef broth, beef bouillon cube, onion powder, garlic powder, Worcestershire sauce, and Kitchen Bouquet if using. Stir to combine and bring to a simmer.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet with the simmering broth mixture. Cover and cook on low heat for about 20 minutes, allowing the meatballs to cook through and flavors to meld.
- Thicken the Gravy: In a small bowl, whisk together cold water and cornstarch to create a slurry. Gradually pour the slurry into the simmering gravy, stirring constantly. Continue cooking for a few minutes until the gravy thickens to your desired consistency.
- Serve: Taste and adjust seasoning if needed. Serve the meatballs hot with gravy over mashed potatoes, noodles, or rice for a comforting meal.
Notes
- Use 85% lean ground beef for a good balance of flavor and moisture.
- Kitchen Bouquet is optional but adds an authentic brown color and deeper flavor to the gravy.
- Do not overmix the meatball mixture to keep them tender.
- Shrinking and tough meatballs can result from overcrowding the pan when browning.
- For gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
