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
Scale
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.
