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.
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 meal, serve over rice, mashed potatoes, egg noodles, or mashed cauliflower for a low-carb option.
If you like cozy recipes, try my smothered chicken, pork chops, cabbage rolls, and beef tips and gravy.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: Use ground beef with some fat. The fat gives it flavor and juiciness and makes the meatballs tender.
- Breadcrumbs: Italian, Panko, or homemade breadcrumbs
- Worcestershire sauce: Just a touch for the best flavor
- Butter: salted or unsalted
- Beef broth: preferably low-sodium
How to Make Meatballs and Gravy
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
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. 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 onions and cook until 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 to the skillet and simmer for 8-10 minutes. Sprinkle with chopped fresh thyme.
Preparation Tips
- Mix the meat mixture with a gentle hand until it is combined. Overmixing will make the meatballs dense and dry.
- Use a 1 1/2-tablespoon scoop to ensure uniform size, but gently roll the meatballs with 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 browning.
- It is best to gently shake the skillet to move the meatballs around while browning. This helps keep them round and is better than turning them with a utensil.
Serving Suggestions
- Mashed potatoes, white or brown rice, egg noodles (I like the Amish egg noodles), dumplings, or for a low-carb option, try zoodles or mashed cauliflower.
- Roasted carrots, sautéed asparagus, Brussels sprouts with bacon, mushrooms and onions, or steamed broccoli.
- Garden salad, spring mix salad, cabbage salad, or asparagus salad.
Storage and Reheat
Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat or microwave at reduced power until warm.
To freeze, 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 microwave at reduced power.
Meatballs and Gravy
Ingredients
Meatballs
- 1½ lbs ground beef
- ¼ cup finely minced yellow onion
- 2 cloves garlic minced
- ½ cup Italian or plain breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire Sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
Meatball Gravy
- ¼ cup butter
- 1 medium yellow onion quartered and cut into half inch slices
- ½ 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 1½ 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
- Mix the meat mixture with a gentle hand 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 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.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Catherine
These meatballs and gravy were pure comfort food! The gravy was so rich and flavorful, and the meatballs were perfectly tender.
Ana
These meatballs and gravy were pure comfort on a plate—tender, flavorful, and smothered in the most delicious gravy. Definitely a new favorite for cozy dinners!
Beth Pierce
Thank you, Ana!
Terri
can this gravy be frozen and if yes, for how long in a vaccusealer? I want to try it but there’s only 2 of us here.
Beth Pierce
Sorry about the delay! 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.
Shirley
Would it be OK to bake the meatballs in oven instead of standing at stove & minding them? Get the same flavour? Like this recipe for friend who cannot have tomato!
Beth Pierce
Yes you most certainly can bake the meatballs. 375 degrees for about 20-22 minutes.
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!