Meatballs and gravy is a classic comfort food dish that brings together tender meatballs smothered in a rich, flavorful gravy. This hearty dish is perfect for cozy family dinners or gatherings with friends. With its savory flavors and satisfying texture, meatballs and gravy are sure to become a favorite in your recipe repertoire.

Why Make Meatballs and Gravy

Meatballs and gravy offer a delicious and comforting meal option that is both easy to make and incredibly satisfying. The combination of juicy meatballs and savory gravy creates a dish that is bursting with flavor and perfect for any occasion. Whether you’re looking for a hearty dinner option or a comforting meal to enjoy on a chilly evening, meatballs and gravy are sure to hit the spot.

How to Make Meatballs and Gravy

Prepare the Meatballs: In a large bowl, gently combine the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire Sauce, salt, and freshly ground black pepper. Use a scoop to portion the meat mixture and roll it into meatballs. Chill in the fridge for 30 minutes.
Brown the Meatballs: Heat olive oil in a skillet over medium to medium-high heat. Brown the meatballs in batches, ensuring not to overcrowd the pan. Transfer browned meatballs to a plate and cover to keep warm.
Make the Gravy: In the same skillet, melt butter over medium to medium-low heat. Add sliced onions and cook until soft and lightly browned. Sprinkle with garlic powder and flour, then cook for an additional 2 minutes while stirring constantly. Slowly pour in beef broth while stirring continuously. Simmer until thickened, then season with salt and pepper.
Combine and Simmer: Return browned meatballs to the skillet and simmer for 8-10 minutes. Sprinkle with chopped fresh thyme before serving.

Serving Suggestions

Serve meatballs and gravy hot over mashed potatoes, rice, or noodles for a complete meal. Pair with steamed vegetables or a side salad for added freshness.

Storage Info

Leftover meatballs and gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through.

Some Techniques or Tips

Use lean ground beef for meatballs with less fat content.
Chill the meatball mixture before shaping to make it easier to roll into uniform balls.
Brown the meatballs in batches to ensure even cooking and browning.

Variation

For a twist on traditional meatballs and gravy, try using ground turkey or chicken instead of beef. You can also add herbs such as parsley or rosemary to the meatball mixture for added flavor.

FAQs about Meatballs and Gravy

Can I freeze meatballs and gravy? Yes, you can freeze both cooked meatballs and gravy separately. Allow them to cool completely before transferring to freezer-safe containers. Thaw in the refrigerator before reheating.
Can I use store-bought meatballs for this recipe? While homemade meatballs are preferred for their flavor and texture, you can use pre-made frozen meatballs in a pinch. Simply thaw them before adding them to the gravy.
Can I make the gravy ahead of time? Yes, you can prepare the gravy ahead of time and store it in the refrigerator for up to 2 days. Reheat gently on the stovetop before adding the meatballs and simmering.

Recipe Card

Meatballs and Gravy

title

This Meatballs and Gravy recipe features tender meatballs made with ground beef, onions, garlic, breadcrumbs, and seasoning, served in a savory gravy made with butter, onions, garlic powder, flour, and beef broth. It's a comforting and flavorful dish perfect for any day of the week.

Prep Time 45

Cook Time 25

Total Time 1 10

Serving Size servings

Equipment

Large Bowl
Skillet
Baking Sheet

Ingredients

1 1/2 pounds ground beef
1/4 cup yellow onion, finely minced
2 cloves garlic, minced
1/2 cup Italian or plain breadcrumbs
1 large egg
2 teaspoons Worcestershire Sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/4 cup butter
1 medium yellow onion, quartered and cut into half-inch slices
1/2 teaspoon garlic powder
3 tablespoons all-purpose flour
2 cups low-sodium beef broth

Salt and freshly ground black pepper, to taste

Chopped fresh thyme, for garnish

Instructions

In a large bowl, gently combine the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire Sauce, salt, and freshly ground black pepper.
Use a 1 1/2 tablespoon scoop to portion the meat mixture and roll it into meatballs. Place the meatballs on a baking sheet lined with parchment paper. Chill the meatballs in the fridge for 30 minutes.
Heat 2 tablespoons of olive oil in a skillet over medium to medium-high heat. Brown the meatballs in batches, ensuring not to overcrowd the pan. Add more oil if necessary. Once browned, transfer the meatballs to a plate and cover to keep warm.
In the same skillet, melt the butter over medium to medium-low heat. Add the sliced onions and cook until they are soft and lightly browned, about 7-10 minutes. Sprinkle the onions with garlic powder and flour, then cook for an additional 2 minutes while stirring constantly.
Slowly pour in the beef broth while stirring continuously. Simmer the mixture until thickened, then season with salt and freshly ground black pepper to taste.
Return the browned meatballs to the skillet and simmer for 8-10 minutes. Sprinkle with chopped fresh thyme before serving.