Few dishes are as satisfying as tender, juicy meatballs smothered in a rich, flavorful gravy. This homemade meatballs and gravy recipe is the perfect combination of savory beef, caramelized onions, and a silky, seasoned sauce that will have everyone reaching for seconds. Whether you serve it over creamy mashed potatoes, buttered noodles, or fluffy rice, this dish is guaranteed to be a comforting, family-favorite meal.
This recipe is easy to make, using simple ingredients you probably already have in your kitchen. With perfectly seasoned meatballs, pan-fried to a golden brown, and a velvety homemade gravy, it’s a meal that delivers big flavors without hours in the kitchen.
Why You’ll Love This Recipe
- Ultimate Comfort Food – Hearty and satisfying, this dish is pure home-cooked goodness.
- Perfectly Seasoned Meatballs – A blend of garlic, onion, and Worcestershire sauce makes them irresistibly flavorful.
- Rich and Velvety Gravy – Made with pan drippings, beef broth, and onions for a deep, comforting taste.
- Easy to Make Ahead – The meatballs can be prepped and stored for a quick weeknight meal.
- Family-Friendly – Kids and adults alike will love this dish!
What to Serve with Meatballs and Gravy
These juicy meatballs are delicious on their own, but they shine even more when paired with the right sides. Here are some great options:
- Creamy Mashed Potatoes – The classic pairing for meatballs and gravy, soaking up every last drop of sauce.
- Buttered Egg Noodles – A great option if you love the combination of pasta and savory sauce.
- Steamed Rice – A simple and neutral base that lets the flavors shine.
- Roasted Vegetables – Carrots, green beans, or asparagus add color and freshness to the meal.
- Crusty Bread or Dinner Rolls – Perfect for scooping up extra gravy.
Homemade Meatballs and Gravy Recipe
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 15 minutes
Ingredients
For the Meatballs
- 1½ lbs ground beef – Use 80/20 for the best balance of flavor and tenderness.
- ¼ cup finely minced yellow onion – Adds moisture and flavor.
- 2 cloves garlic, minced – Fresh garlic enhances the taste.
- ½ cup Italian or plain breadcrumbs – Helps bind the meatballs together.
- 1 large egg – Provides structure and prevents the meatballs from falling apart.
- 2 teaspoons Worcestershire sauce – Adds depth and umami.
- ½ teaspoon kosher salt – Balances and enhances flavors.
- ¼ teaspoon freshly ground black pepper – Gives the meatballs a bit of bite.
- 3 tablespoons olive oil – For browning the meatballs.
For the Gravy
- ¼ cup butter – Creates a rich base for the sauce.
- 1 medium yellow onion, quartered and sliced – Caramelized onions add a sweet and savory depth.
- ½ teaspoon garlic powder – Enhances the overall flavor.
- 3 tablespoons all-purpose flour – Thickens the gravy.
- 2 cups low-sodium beef broth – The base for a smooth, velvety sauce.
- Salt and freshly ground black pepper to taste – Adjust according to preference.
- Chopped fresh thyme – For garnish and an earthy, aromatic finish.
Instructions
Step 1: Prepare the Meatballs
In a large mixing bowl, combine the ground beef, minced onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, salt, and black pepper. Use your hands or a spoon to gently mix the ingredients until just combined. Be careful not to overmix, as this can make the meatballs dense.
Step 2: Shape and Chill the Meatballs
Using a 1½ tablespoon scoop, form evenly sized meatballs and roll them gently with your hands. Place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes—this helps them hold their shape while cooking.
Step 3: Brown the Meatballs
Heat 2 tablespoons of olive oil in a large skillet over medium to medium-high heat. Add the meatballs in a single layer, working in batches to avoid overcrowding. Brown them on all sides, about 6-8 minutes total. Remove the meatballs from the pan and set them aside.
Step 4: Cook the Onions
In the same skillet, melt ¼ cup butter over medium heat. Add the sliced onions and cook until they are soft and lightly caramelized, about 7-10 minutes. Stir occasionally to ensure even cooking.
Step 5: Make the Gravy
Sprinkle the onions with garlic powder and flour, stirring constantly for 2 minutes to cook off the raw flour taste.
Slowly pour in the beef broth, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer, letting it thicken for a few minutes. Season with salt and freshly ground black pepper to taste.
Step 6: Simmer the Meatballs
Return the browned meatballs to the skillet, coating them in the gravy. Let them simmer for 8-10 minutes, allowing the flavors to meld and the meatballs to fully cook through.
Step 7: Garnish and Serve
Sprinkle the finished dish with chopped fresh thyme, then serve hot with your favorite side dishes.
Expert Tips for the Best Meatballs and Gravy
- Use a light touch when mixing – Overworking the meat can result in tough meatballs.
- Chill before cooking – This helps the meatballs hold their shape while browning.
- Brown the meatballs properly – This locks in moisture and enhances flavor.
- Cook the onions slowly – Letting them caramelize slightly brings out their natural sweetness.
- Stir the gravy continuously – This prevents lumps and ensures a smooth texture.
Variations to Try
- Cheesy Meatballs – Add ¼ cup shredded Parmesan or mozzarella cheese to the meatball mixture for extra richness.
- Mushroom Gravy – Stir in sautéed mushrooms for a deeper, earthier flavor.
- Spicy Kick – Add ½ teaspoon crushed red pepper flakes to the meatball mixture for some heat.
- Turkey or Chicken Meatballs – Swap out the beef for a leaner protein option.
- Swedish-Style Meatballs – Add ¼ teaspoon nutmeg to the gravy for a Scandinavian twist.
Storage & Reheating
How to Store Leftovers
- Refrigerate – Store leftover meatballs and gravy in an airtight container for up to 3 days.
- Freeze – Allow the meatballs and gravy to cool completely, then store in a freezer-safe container for up to 3 months.
How to Reheat
- Stovetop – Reheat over low heat, stirring occasionally, until warmed through.
- Microwave – Heat in 30-second intervals, stirring between each round.
- Oven – Cover with foil and reheat at 350°F (175°C) for 15-20 minutes.
Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes! You can shape and refrigerate them up to 24 hours in advance or freeze them raw for later use.
What if my gravy is too thick?
Simply whisk in a little extra broth until it reaches your desired consistency.
Can I use pre-made meatballs?
Absolutely! Just brown them and continue with the gravy steps.
This homemade meatballs and gravy recipe is easy, flavorful, and pure comfort food. Whether it’s for a cozy family dinner or a hearty meal prep option, these meatballs will become a favorite in your kitchen!