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Tender ground beef meatballs smothered in a rich brown gravy, perfect for family meals and cozy dinners. Make-ahead friendly and freezer-safe.

  • Total Time: 50 minutes
  • Yield: Serves approximately 4 people 1x

Ingredients

Scale
  • 1 ½ lbs. Ground Beef (85% lean)
  • 3 Tablespoons Olive Oil, divided
  • ½ Yellow Onion, finely diced
  • ¼ cup Breadcrumbs (plain or Italian seasoned)
  • 2 cloves Garlic, minced
  • 1 large Egg
  • 1 Tablespoon Ketchup
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon Worcestershire Sauce, divided
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 2 teaspoons Fresh Parsley, roughly chopped
  • 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 tsp Better than Bouillon)
  • 1 teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • 2–3 drops Kitchen Bouquet browning and seasoning sauce (optional)
  • ¼ cup cold water
  • 3 Tablespoons Cornstarch

Instructions

  1. In a large bowl, combine ground beef, finely diced onion, breadcrumbs, minced garlic, egg, 1 tablespoon olive oil, ketchup, mustard, ½ teaspoon Worcestershire sauce, salt, pepper, and fresh parsley. Mix gently until just combined.
  2. Form the mixture into 1-inch meatballs and place on a baking sheet lined with parchment paper or foil.
  3. Refrigerate meatballs for at least 30 minutes to help them hold their shape.
  4. Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Cook meatballs in batches without crowding, browning on all sides about 5–7 minutes. Transfer browned meatballs to a plate and set aside.
  5. In the same skillet, melt unsalted butter. Add sliced onion and sauté until soft and translucent.
  6. Stir in chicken broth, beef broth, bouillon cube, onion powder, garlic powder, remaining ½ teaspoon Worcestershire sauce, and optional Kitchen Bouquet.
  7. In a small bowl, whisk cornstarch with cold water until smooth to form a slurry.
  8. Gradually whisk slurry into the skillet while stirring constantly until gravy thickens.
  9. Return meatballs to the skillet, cover, and gently simmer for about 15 minutes until meatballs are cooked through and flavors meld.
  10. Let meatballs rest briefly after cooking before serving.

Notes

For a creamier gravy, stir in ½ cup heavy cream., Sauté mushrooms with onions for a mushroom gravy variation., To reduce sodium, use low-sodium broths and omit the bouillon cube, adjusting salt to taste., Make larger meatballs (1½–2 inches) for subs; adjust simmering time accordingly., Freeze raw meatballs individually on a tray before storing to prevent sticking.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 350
  • Fat: 20g
  • Carbohydrates: 20g
  • Protein: 25g