Go Back
–+ servings
Ground Beef Meatballs and Gravy

Ground Beef Meatballs and Gravy That'll Delight Your Family

Enjoy tender and juicy Ground Beef Meatballs with a rich gravy that brings comfort to your family table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 meatballs
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1.75 lbs Ground Beef (80/20) Main protein; avoid leaner meats.
  • 3 cloves Garlic, finely minced Fresh flavor enhancer.
  • 0.33 cup Breadcrumbs Helps bind the meatballs.
  • 1 large Egg Binds the meatballs.
  • 1.5 tbsp Ketchup Adds sweetness and moisture.
  • 1 tsp Yellow Mustard Tangy flavor component.
  • 1.25 tsp Worcestershire Sauce Deepens flavor.
  • 0.75 tsp Salt Essential for flavor.
  • 0.5 tsp Pepper Adds spice.
  • 2 tsp Parsley, chopped Fresh herb that brightens the dish.
  • 2 tbsp Olive Oil Cooking fat for frying; can substitute.
  • 0.5 medium Yellow Onion Flavor base for meatballs.
For the Gravy
  • 1.5 tbsp Unsalted Butter Fat that enriches the gravy.
  • 1.25 cup Chicken Broth Liquid base for gravy.
  • 1.25 cup Beef Broth Liquid base for gravy.
  • 1 cube Beef Bouillon Intensifies beef flavor.
  • 1 tsp Onion Powder Additional seasoning for gravy.
  • 0.5 tsp Garlic Powder Enhances the gravy.
  • 0.5 tsp Smoked Paprika Adds a smoky hint.
  • 3 drops Kitchen Bouquet Browning sauce for color.
  • 3 tbsp Cornstarch Thickening agent for gravy.
  • 0.25 cup Water Used to make a slurry.
  • 1 medium Yellow Onion Flavor base for gravy.

Equipment

  • Large mixing bowl
  • skillet
  • Tongs
  • Small bowl

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground beef, garlic, breadcrumbs, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, and parsley. Mix gently for about 2 minutes.
  2. Wet your hands and roll the mixture into approximately 24-26 meatballs, each about 1.5 inches in diameter.
  3. In a skillet, heat olive oil over medium-high heat. Add meatballs in batches and brown for about 2 minutes on each side.
  4. In the same skillet, reduce heat and add butter. Toss in the diced onion and sauté for about 15 minutes until soft and caramelized.
  5. Pour in chicken broth, beef broth, bouillon cube, onion powder, garlic powder, and smoked paprika. Stir and bring to a gentle boil.
  6. In a bowl, combine cornstarch with cold water to form a slurry. Whisk it into the boiling gravy to prevent lumps.
  7. Return the meatballs to the skillet, cover, and let them simmer for about 10 minutes until fully cooked through.
  8. Remove from heat and let the meatballs rest for a few minutes before serving.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gCalcium: 20mgIron: 2mg

Notes

Allow the meatballs to rest after cooking to enhance flavors.

Tried this recipe?

Let us know how it was!