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Ground Beef Meatballs and Gravy

Savory Ground Beef Meatballs and Gravy for Cozy Nights

Delicious ground beef meatballs and gravy that provide comfort and satisfaction for dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef (80/20) Avoid leaner options to prevent dryness.
  • 1 tablespoon Olive Oil Substitute with vegetable oil if preferred.
  • 1 medium Yellow Onion Finely diced.
  • 1 cup Breadcrumbs Gluten-free option works.
  • 2 cloves Garlic (minced) Fresh garlic is recommended.
  • 1 large Egg Can use flax egg for vegan option.
  • 1 tablespoon Ketchup Adds sweetness.
  • 1 tablespoon Yellow Mustard Dijon mustard is a good alternative.
  • 1 tablespoon Worcestershire Sauce Enhances umami flavors.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
  • 2 tablespoons Parsley Fresh or dried substitutes are fine.
For the Gravy
  • 2 tablespoons Unsalted Butter Can substitute with olive oil.
  • 1 cup Chicken Broth Or use beef broth.
  • 1 cup Beef Broth Or use vegetable broth.
  • 1 cube Beef Bouillon Or use homemade stock.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika
  • 2 tablespoons Cornstarch Essential for thickening.
  • 2 tablespoons Water To mix with cornstarch.

Equipment

  • mixing bowl
  • Skillet
  • measuring cups
  • Measuring Spoons
  • wooden spoon
  • Plate

Method
 

Preparation
  1. In a large mixing bowl, combine ground beef, minced garlic, breadcrumbs, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, and parsley. Mix gently until combined, then roll into 24-26 meatballs.
  2. Heat olive oil in a skillet over medium-high heat. Add meatballs in batches, cooking until browned, about 2 minutes on each side. Transfer to a plate.
Gravy
  1. In the same skillet, melt unsalted butter. Add diced onion and sauté for about 15 minutes until soft and golden.
  2. Pour in chicken and beef broth, add bouillon cube and seasonings. Bring to a gentle boil.
  3. Mix cornstarch with cold water until smooth, then pour into the boiling gravy while stirring. Cook for 2-3 minutes until thickened.
  4. Return meatballs to the skillet, stirring to coat in gravy. Simmer for 10 minutes on low heat.
  5. Remove from heat, let rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

These meatballs are great served over creamy mashed potatoes or with egg noodles. They are freezer-friendly, so make a double batch for those busy nights.

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