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Juicy and tender ground beef meatballs simmered in a rich, silky gravy, ready in about 40 minutes for a comforting, protein-packed family meal.

  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1.5 lbs Ground Beef (80/20)
  • ½ cup Breadcrumbs (plain or Italian-style)
  • ¼ cup Grated Parmesan Cheese (freshly grated)
  • 1 Large Egg (lightly beaten)
  • 2 cloves Garlic (minced)
  • 1 Small Onion (finely chopped)
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 2 tablespoon Olive Oil
  • 2 tablespoon All-Purpose Flour
  • 2 cups Beef Broth (low-sodium)
  • ½ cup Milk (whole)
  • 1 teaspoon Worcestershire Sauce

Instructions

  1. Gently combine ground beef, breadcrumbs, grated Parmesan, lightly beaten egg, minced garlic, finely chopped onion, salt, and black pepper in a large bowl until just combined.
  2. Form the mixture into about 16–18 even meatballs (approximately 1.5 inches each), wetting your hands if needed to make rolling easier.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Brown the meatballs in the hot oil, turning often, about 8–10 minutes, then transfer them to a plate, leaving the pan drippings in the skillet.
  5. Reduce heat to medium and whisk the all-purpose flour into the pan drippings, cooking and stirring for about 1 minute until golden and fragrant.
  6. Slowly whisk in beef broth and milk, bring to a simmer, and cook 3–4 minutes until the gravy thickens; stir in Worcestershire sauce.
  7. Nestle the browned meatballs into the gravy, cover, reduce heat to low, and simmer 10–15 minutes until meatballs are cooked through.
  8. Remove the skillet from heat and let the meatballs rest 3–4 minutes so the gravy thickens before serving.

Notes

Use 80/20 ground beef for juicy, tender meatballs; leaner beef can dry out and become tough., Mix ingredients gently to avoid tough meatballs., Do not clean skillet after browning meatballs to retain flavorful pan drippings for the gravy., Add red pepper flakes or hot sauce for a spicy variation., Incorporate fresh herbs like parsley or chives into meatballs for added freshness., Try smoked paprika or liquid smoke for a smoky flavor., Substitute shredded cheddar or Monterey Jack into meatballs for cheesy pockets., For a gluten-free option, use gluten-free breadcrumbs and ensure Worcestershire sauce is gluten-free., Add roasted garlic to the gravy for deeper flavor., Sauté and add mushrooms to meatballs or gravy for umami and texture., Leftovers keep 3–4 days refrigerated and up to 3 months frozen., Reheat gently on stovetop with added broth or milk if needed to thin gravy.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (including multiple meatballs and gravy)
  • Calories: Approximately 450 calories per serving
  • Fat: Moderate to high due to 80/20 beef and olive oil
  • Carbohydrates: Moderate (from breadcrumbs and flour)
  • Protein: Over 27 grams per serving