Cozy up with this comforting dish of tender meatballs smothered in savory onion gravy, perfect over creamy mashed potatoes or egg noodles for a meal that satisfies.

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Meatballs and Gravy: Comfort Food at Its Best

These homemade meatballs are pan-seared with onions and simmered in a smooth, rich gravy made from pan drippings, cracked black pepper, and fresh thyme. Serve with rice, mashed potatoes, egg noodles, or even mashed cauliflower for a low-carb option.

If you’re a fan of comforting, homestyle meals, you’ll also love my smothered chicken, cabbage rolls, beef tips in gravy, and smothered pork chops.

Ingredients

For the meatballs:

Ground beef, onion, garlic, breadcrumbs, egg, Worcestershire sauce, salt, black pepper, olive oil

For the gravy:

Butter, yellow onion, garlic powder, flour, beef broth, salt, black pepper, fresh thyme

How to Make Meatballs and Gravy

Prepare the Meatballs: In a large bowl, mix all meatball ingredients gently. Use a scoop to portion the mixture, then roll into balls and place on a parchment-lined baking sheet. Chill to help maintain their shape during cooking.

Brown the Meatballs: In a skillet over medium heat, add olive oil and brown the meatballs, working in batches if needed. Set the meatballs aside on a plate.
Make the Gravy: Add butter to the skillet and cook onions until soft and lightly browned. Sprinkle with flour and garlic powder, stirring for 2 minutes. Slowly add beef broth, stirring until thickened. Season with salt and pepper, then add the meatballs back to the skillet and simmer for 8-10 minutes. Garnish with fresh thyme.

Tips

Use ground beef with a bit of fat for juicy, tender meatballs.

Avoid overmixing the meat mixture to keep the meatballs tender.
Chill the meatballs briefly to help them hold their shape.
Gently shake the skillet to keep the meatballs round as they brown.

What to Serve with Meatballs and Gravy

Sides: Mashed potatoes, rice, egg noodles, zoodles, or mashed cauliflower.
Vegetables: Roasted carrots, sautéed asparagus, Brussels sprouts, or broccoli.
Salads: Garden salad, spring mix, or cabbage salad.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on the stovetop over low heat or in the microwave.
Freeze in a freezer-safe container for up to 3 months. Thaw overnight and reheat as desired.

Meatballs and Gravy: Comfort Food at Its Best

Recipe by snackonmeat

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

501

kcal

These quick, homemade meatballs are pan-fried with onions and smothered in a rich, creamy gravy made from the pan drippings, seasoned to perfection with cracked black pepper and

Ingredients

For the 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
For the Gravy

1/4 cup butter
1 medium yellow onion, quartered and sliced into 1/2-inch pieces
1/2 teaspoon garlic powder

3 tablespoons all-purpose flour
2 cups low-sodium beef broth
Salt and freshly ground black pepper to taste

Fresh thyme, chopped for garnish

Directions

Prepare the Meatballs: In a large bowl, gently mix the ground beef, minced onion, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper until just combined. Scoop the mixture into 1 1/2-tablespoon portions, rolling them into balls. Place the meatballs on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes.

Brown the Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium to medium-high heat. Working in batches, brown the meatballs without overcrowding the pan. Add more oil as needed. Once browned, remove the meatballs and keep them warm.
Make the Gravy: In the same skillet, add the butter and onions, cooking over medium heat until softened and lightly browned on the edges (about 7-10 minutes). Sprinkle in the garlic powder and flour, stirring constantly for 2 minutes.
Finish the Gravy and Meatballs: Gradually pour in the beef broth while stirring, allowing the mixture to simmer until thickened. Season with salt and pepper. Add the meatballs back to the skillet and simmer for 8-10 minutes, letting the flavors meld. Garnish with fresh thyme before serving.

Tips for the Best Meatballs
Choose Ground Beef with Some Fat: Adds flavor, tenderness, and juiciness.
Mix Gently: Overmixing can make meatballs dense. Just combine ingredients until incorporated.

Uniform Size: Use a 1 1/2-tablespoon scoop for even cooking, and lightly roll with wet hands to avoid sticking.
Chill Before Cooking: Helps the meatballs hold their shape.
Shake the Pan: Gently shake the skillet instead of using a utensil to keep meatballs round as they brown.