Find comfort in this classic dish of tender meatballs smothered in onions and savory gravy. Serve over creamy mashed potatoes or egg noodles and satisfy your taste buds and your appetite.
Tasty Meatballs and Gravy
These quick and easy homemade meatballs are pan-fried with onions, smothered in a smooth, creamy gravy made with pan drippings, and seasoned with cracked pepper and chopped fresh thyme. For the ultimate comfort food meal, serve over rice, mashed potatoes, egg noodles, or mashed cauliflower for a low-carb option.
If you are all about comfy and cozy recipes, you must try my smothered chicken, smothered pork chops, cabbage rolls, and beef tips and gravy.
Meatballs and Gravy Ingredients
For the juicy meatballs, you need ground beef, yellow onion, garlic, breadcrumbs, an egg, Worcestershire sauce, salt, freshly ground black pepper, and olive oil. You will need butter, more yellow onion, garlic powder, flour, beef broth, salt, freshly ground black pepper, and chopped fresh thyme.
How to Make Meatballs and Gravy
First, gently mix all the meatball ingredients in a large bowl. Then, using a 1 1/2 tablespoon scoop for equal proportioning, roll the meatballs and place them on a baking sheet covered with parchment paper. Place the tray in the fridge and let the meatballs chill for a bit. This helps them stay round though the frying process.
Heat a little olive oil in a skillet over medium to medium-high heat. Add the meatballs to the skillet and brown them. Work in batches, and do not crowd the pan. Remove the meatballs to a plate and cover to keep warm.
Add the butter to the same skillet over medium to medium-low heat. Add the onion and cook until they are soft and lightly browned on the edges. Sprinkle the onions with the flour and garlic powder. Cook for 2 minutes over medium-low heat while stirring constantly. Slowly pour in the beef broth while stirring. Simmer for several minutes until thickened. Season with salt and freshly ground black pepper to taste. Add the browned meatballs back to the skillet and simmer for about 8-10 minutes. Sprinkle with chopped fresh thyme.
Beth’s Recipe Tips
- Use ground beef with a bit of fat in it. The fat is what gives it flavor and juiciness and makes the meatballs tender.
- Mix the meat mixture with a gentle hand and only until it is combined. Overmixing will make the meatballs dense and dry.
- Use a 1 1/2 tablespoon scoop for uniform size, but gently roll them using your hands. If the mixture sticks to your hands, lightly moisten them with water.
- Pop the meatballs in the refrigerator or freezer for about 30 minutes to keep them round while they are browning.
- It is best to gently shake the skillet to move the meatballs around while browning. This aids in keeping them round. It works better than turning them with a utensil.
What to Serve with Meatballs and Gravy
Storage and Reheat
Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power until warm.
To freeze, first cool completely, then place in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or in the microwave at reduced power.
Meatballs and Gravy
Ingredients
Meatballs
- 1 1/2 lbs ground beef
- 1/4 cup finely minced yellow onion
- 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
Meatball Gravy
- 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
Instructions
- Gently mix the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire Sauce, salt, and freshly ground black pepper in a large bowl. Using a 1 1/2 tablespoon scoop for equal proportioning, roll the meatballs and place them on a baking sheet covered with parchment paper. Place the baking sheet in the fridge and let the meatballs chill for 30 minutes
- Heat 2 tablespoons olive oil in a skillet over medium to medium-high heat. Add the meatballs to the skillet and brown them. Work in batches and do not crowd the pan. Add more oil if needed. Remove the meatballs to a plate and cover to keep warm.
- Add the butter to the same skillet over medium to medium-low heat. Add the onions and cook until they are soft and lightly browned on the edges, about 7-10 minutes. Sprinkle the onions with the garlic powder and flour. Cook for 2 minutes over medium-low heat while stirring constantly.
- Slowly pour in the beef broth while stirring. Simmer for several minutes until thickened. Season with salt and freshly ground black pepper to taste. Add the browned meatballs back to the skillet and simmer for about 8-10 minutes. Sprinkle with chopped fresh thyme.
Notes
- Use ground beef with a bit of fat in it. The fat is what gives it flavor and juiciness and makes the meatballs tender.
- Mix the meat mixture with a gentle hand and only until it is combined. Overmixing will make the meatballs dense and dry.
- Use a 1 1/2 tablespoon scoop for uniform size, but gently roll them using your hands. If the mixture sticks to your hands, lightly moisten them with water.
- Pop the meatballs in the refrigerator or freezer for about 30 minutes to aid in keeping the meatballs round while they are browning.
- It is best to gently shake the skillet to move the meatballs around while browning. This aids in keeping them rounder. It works better than turning them with a utensil.
Nutrition
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Marissa
My entire family absolutely loved this meal. It is now saved as a regular. I think we are going to make it again this weekend. This time over egg noodles. Thanks for the recipe.
Beth Pierce
The pleasure is all mine, Marissa!
Charlotte
Love how easy this recipe was and how delicious it tastes. This is a new family favorite. Perfect over rice, mashed potatoes, or egg noodles. We will make this again and again. Even my picky toddler loved it. He is one picky dude!
Beth Pierce
That is great! Yes toddlers can be very picky!
Cassidy
The best meatballs and gravy ever. We all loved it. The meatballs were juicy and tender and the gravy was plate licking good. Thanks for such an awesome recipe.
Beth Pierce
You are most welcome, Cassidy!
Lara
This went so well with mashed potatoes! I went with Brussel sprouts and corn on the cob for the side. Such a tasty meal. This is a new family favorite.
Beth Pierce
Thanks, Lara!
Brooke
The versatility in serving options—over rice, mashed potatoes, egg noodles, or even mashed cauliflower for a low-carb twist—makes this recipe a go-to for a variety of preferences and dietary choices. It’s a testament to the simple joy of well-crafted comfort cuisine that caters to both taste and practicality. Looking forward to many more of your delicious recipes. Keep up the good work.
Beth Pierce
Thanks for your support, Brooke.
Lavanda D
As a huge meatball and gravy lover I really loved this recipe. It was one of the best I have had. Served it over your garlic mashed potatoes with a side southern green beans. Life just does not get much better than that. Hat’s off to you, for a job well done.
Beth Pierce
Thank you, Lavanda!
Ella
Such a delicious dish! This is pure comfort food that the whole family enjoyed. Will definitely making this again soon!
Beth Pierce
Thanks, Ella! So glad that you liked it!
Stephanie Schwartzhoff
This is my new fav recipe for meatballs and gravy. These are quick and easy to make and taste delish!
Beth Pierce
Thank you, Stephanie!
Amber
Delicious meatballs and gravy! Everything is better pan fried and smothered in gravy, right? Comfort food is always especially this time of year.
Beth Pierce
I know January and February can be so gloomy and cold.
Katie R
Hey Beth! 👋 The Meatballs and Gravy recipe was mouthwatering! 😋 It reignited my love of meatballs. Thanks for the handy tips too. Chilling the meatballs is a game-changer.
Beth Pierce
Thanks, Katie! I love that recipe too!
Callie
I loved that these have a yummy creamy gravy instead of marinara sauce! They were divine with my sour cream mashed potatoes. It was a delicious meal that I will definately enjoy again.
Camila
Your meatballs and gravy recipe was pure comfort food! The meatballs were tender and flavorful, and the gravy was rich and hearty!
Beth Pierce
So happy that you enjoyed it, Camila!
Kate P
I just made these meatballs and gravy, and they turned out great. The meatballs are flavorful and juicy. Definitely a keeper!! Thanks for sharing, Beth!
Beth Pierce
Thanks, Kate! So glad that you liked them!
Alice
This was such a perfect comfort meal. So much flavor and so quick to make. Delicious over cheesy grits. Thank you so much!
Beth Pierce
You are most welcome, Alice!
Sandra Z
This is my go to recipe for meatballs from now on! It has a lot of flavor and the meatballs are so tender. I served it over mashed potatoes but next time I am trying egg noodles.
Beth Pierce
Try the Amish egg noodles. You will love them!
Ginny
These really were amazing served over the creamy mashed potatoes with a side of roasted asparagus! What a meal. Hubby was in heaven.
Beth Pierce
Thanks, Ginny! So glad that he liked the recipe!