Ground Beef Meatballs: The Ultimate Meatballs and Gravy Recipe
Introduction to Ground Beef Meatballs
These ground beef meatballs are a beloved comfort food that brings warmth and satisfaction to any meal. Whether you’re looking for a hearty dinner option or a dish to impress your guests, this meatballs and gravy recipe will not disappoint. With tender meatballs simmered in a rich, flavorful gravy, every bite is a delight that evokes memories of family gatherings and cozy evenings at home.
A Personal Story Behind My Ground Beef Meatballs Journey
Growing up, my family had a tradition of gathering around the dinner table for Sunday meals. One of the highlights was my grandmother’s meatballs and gravy, which she made from scratch. The aroma wafting through the house was simply irresistible, and I can still hear her laughter as we enjoyed her delicious cooking together. This recipe pays homage to those cherished moments, bringing the same love and comfort to your kitchen.
What Makes This Ground Beef Meatballs Recipe Special?
What sets this meatballs and gravy recipe apart is its perfect balance of flavors and textures. The ground beef is combined with finely diced onion, breadcrumbs, and a blend of seasonings that create a savory taste. The gravy, enriched with chicken and beef broth, is silky and robust, making it the perfect companion to the meatballs. Plus, this recipe is easy to follow, ensuring that anyone can recreate this classic dish.
The Full Ground Beef Meatballs Recipe
Ingredients
- 3 tablespoons olive oil
- 1 ½ lbs. ground beef (85% lean)
- ½ yellow onion, finely diced
- ¼ cup plain or Italian breadcrumbs
- 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 Ingredients
- 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 teaspoon 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 Meatballs: In a large bowl, combine the ground beef, diced onion, breadcrumbs, minced garlic, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, and parsley. Mix gently until just combined—avoid overmixing to keep the meatballs tender. Roll the mixture into 1½ inch meatballs. For best results, refrigerate the meatballs for 15 minutes to help them hold their shape during cooking.
- Brown the Meatballs: Heat the olive oil in a large nonstick skillet over medium heat. Add 5-6 meatballs at a time, browning them for about 2 minutes on each side. Make sure to leave space between the meatballs for easy flipping. Once browned, remove them from the skillet and set aside. Repeat with the remaining meatballs.
- Cook the Onions: Lower the heat to medium and add the butter to the skillet. Add the sliced onions and cook, stirring often, for about 15 minutes until they soften and caramelize slightly.
- Make the Gravy: Pour in the chicken broth, beef broth, bouillon cube, onion powder, garlic powder, and Worcestershire sauce. Stir well to combine, scraping any brown bits from the bottom of the pan. If desired, add 2-3 drops of Kitchen Bouquet for a richer color.
- Thicken the Gravy: In a small container with a lid, combine the corn starch and cold water. Shake well to mix. Bring the gravy to a boil, then slowly whisk in the cornstarch mixture until the gravy reaches your desired thickness. Reduce the heat to medium-low and continue whisking to ensure a smooth blend.
- Add the Meatballs: Return the browned meatballs to the skillet, spooning the gravy over them. Allow them to heat through for about 10 minutes, ensuring they are cooked all the way. Garnish with fresh parsley before serving.
Serving Suggestions and Variations for Ground Beef Meatballs
These meatballs are delicious served over creamy mashed potatoes, which soak up the rich gravy perfectly. Alternatively, you can serve them with egg noodles or rice for a comforting meal. For a twist, consider adding your favorite vegetables like carrots or peas to the gravy for added nutrition and flavor. You can also try using different types of ground meat or spices to create your personalized version!
Frequently Asked Questions About Ground Beef Meatballs
Can I freeze the meatballs? Yes! You can freeze uncooked or cooked meatballs. Just make sure to store them in an airtight container.
How do I know when the meatballs are cooked through? Use a meat thermometer to ensure the internal temperature reaches 160°F.
Can I make this recipe gluten-free? Yes! Substitute breadcrumbs with gluten-free options and ensure your broth is gluten-free as well.
Ground Beef Meatballs and Gravy
Ingredients
Main Ingredients
- 3 tablespoons olive oil
- 1.5 pounds ground beef (85% lean)
- 0.5 unit yellow onion, finely diced
- 0.25 cup plain or Italian breadcrumbs
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon ketchup
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 teaspoons fresh parsley, roughly chopped
Gravy Ingredients
- 1 medium yellow onion, sliced into ½ inch strings
- 1 tablespoon unsalted butter
- 1 cup chicken broth
- 1 cup beef broth
- 1 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 1.5 teaspoons Worcestershire sauce
- 0.25 cup cold water
- 3 tablespoons corn starch
Instructions
- In a large bowl, combine the ground beef, diced onion, breadcrumbs, minced garlic, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, and parsley. Mix gently until just combined—avoid overmixing to keep the meatballs tender. Roll the mixture into 1½ inch meatballs. For best results, refrigerate the meatballs for 15 minutes to help them hold their shape during cooking.
- Heat the olive oil in a large nonstick skillet over medium heat. Add 5-6 meatballs at a time, browning them for about 2 minutes on each side. Make sure to leave space between the meatballs for easy flipping. Once browned, remove them from the skillet and set aside. Repeat with the remaining meatballs.
- Lower the heat to medium and add the butter to the skillet. Add the sliced onions and cook, stirring often, for about 15 minutes until they soften and caramelize slightly.
- Pour in the chicken broth, beef broth, bouillon cube, onion powder, garlic powder, and Worcestershire sauce. Stir well to combine, scraping any brown bits from the bottom of the pan. If desired, add 2-3 drops of Kitchen Bouquet for a richer color.
- In a small container with a lid, combine the corn starch and cold water. Shake well to mix. Bring the gravy to a boil, then slowly whisk in the cornstarch mixture until the gravy reaches your desired thickness. Reduce the heat to medium-low and continue whisking to ensure a smooth blend.
- Return the browned meatballs to the skillet, spooning the gravy over them. Allow them to heat through for about 10 minutes, ensuring they are cooked all the way. Garnish with fresh parsley before serving.