The Cozy Cook

Meatballs and Gravy

Tender meatballs are smothered in brown gravy with onions and served over creamy mashed potatoes. This is the ultimate comfort food that’s freezer-friendly and can be made ahead of time!

Be sure to serve this with my homemade Mashed Potatoes and Roasted Carrots!

A white plate with a pile of mashed potatoes topped with meatballs and gravy with fresh rosemary on the side.

Meatballs and Gravy

Meatballs and gravy is definitely the ultimate comfort food, nothing hits the spot like meat and potatoes. Right!?

I’m always on the hunt for ground beef recipes that I know my family will love, and this one does the trick every time. I love that I can make the meatballs ahead of time, and that they’re also make-ahead and  freezer-friendly!

Ingredients

The bottom of this post also contains recipe card with ingredients and full instructions.

Meatballs

  • 3 Tablespoons Olive Oil
  • 1 ½ lbs. Ground Beef, 85% lean
  • ½  Yellow Onion, finely diced
  • ¼ cup Italian or Plain Breadcrumbs– try my homemade recipe!
  • 2 cloves Garlic, minced
  • 1 large Egg, whisked
  • 1 Tablespoon Ketchup
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon Worcestershire Sauce
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 2 teaspoons Fresh Parsley, roughly chopped

Gravy

  • 1 medium Yellow Onion, sliced into ½ inch strings
  • 1 Tablespoon Unsalted Butter
  • 1 cup Chicken Broth
  • 1 cup Beef Broth
  • 1 teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • 1 ½ teaspoons Worcestershire Sauce
  • 2-3 drops Kitchen Bouquet browning and seasoning sauce, optional
  • 3 tablespoons Corn Starch
  • 1/4 cup Cold Water

How to Make It

Set olive oil aside. Mix remaining meatball ingredients and roll into 1 +1/2 inch balls. Brown in batches in a skillet with olive oil. 

Melt butter in the skillet and add the onions. Cook until softened and slightly caramelized.

Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce to the skillet.

Stir to combine. Bring to a boil and whisk in the cornstarch/water mixture. Reduce to a simmer. It will continue to thicken.

Add the meatballs back to the skillet and spoon with gravy heat for about 10 more minutes to allow the meatballs to cook through.

Top with fresh parsley and serve with mashed potatoes and roasted carrots.

Pro Tips For This Recipe

  • Don’t overwork the meat when you mix it, it will make the meatballs tough instead of nice and tender.
  • Searing the meatballs creates a nice color and texture around the outside of the meatball, which is ideal for this recipe.
  • Don’t overcrowd the pan when  you brown the meatballs, browning in batches makes it easy to rotate them so that they can brown on all sides.
  • A nonstick skillet will help keep the meatballs from sticking to the pan and makes it easier to keep them intact when you flip them.

Make Ahead Method

  • The meatballs can be mixed up and rolled 1 day ahead of time. Store them in an airtight container in the fridge until ready to use.
  • You can also freeze the raw meatballs and let them thaw in the fridge overnight before you want to cook them. For this reason, I like to make a double batch of meatballs and freeze them for another day.

Storage

Store in an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months.

A skillet with meatballs and gravy topped with fresh parsley.

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Meatballs and Gravy over mashed potatoes.

Meatballs and Gravy

5 from 32 votes
Tender meatballs are smothered in brown gravy with onions and served over creamy mashed potatoes. This is the ultimate comfort food that's make-ahead and freezer friendly!

Ingredients

Meatballs

  • 3 Tablespoons Olive Oil
  • 1 ½ lbs. Ground Beef, 85% lean
  • ½ Yellow Onion, finely diced
  • ¼ cup Breadcrumbs,, Plain or Italian
  • 2 cloves Garlic, minced
  • 1 large Egg
  • 1 Tablespoon Ketchup
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon Worcestershire Sauce
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 2 teaspoons Fresh Parsley, roughly chopped

Gravy

  • 1 medium Yellow Onion, sliced into ½ inch strings
  • 1 Tablespoon Unsalted Butter
  • 1 cup Chicken Broth
  • 1 cup Beef Broth
  • 1 teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • 1 ½ teaspoons Worcestershire Sauce
  • 2-3 drops Kitchen Bouquet browning and seasoning sauce, optional
  • 1/4 cup cold water + 3 tablespoons Corn Starch

Equipment

Instructions

Brown the Meatballs

  • Set olive oil aside and Gently mix remaining meatball ingredients in a large bowl until just combined, don’t overmix or the meat will become tough.
  • Heat olive oil in a large nonstick skillet over medium heat. Brown 5-6 meatballs at a time for about 2 minutes on each side. Remove and set aside on a plate. Repeat for all meatballs.
  • Add any oil/drippings from the meatball plate back to the pan and melt a Tablespoon of butter. Add the sliced onions and let them soften and even caramelize a bit, about 15 minutes. Stir often.

Prepare the Gravy

  • Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce to the skillet. Stir to combine.
  • Use a silicone spatula to work any brown bits on the bottom of the pan into the sauce. If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce.
  • Combine the cold water and corn starch in a small Tupperware with a lid. Shake to combine.
  • Bring gravy to a boil. Whisk in cornstarch mixture. Decrease to medium low. Continue to whisk to ensure that it blends in smoothly.

Add the Meatballs

  • Add the meatballs back to the skillet and heat for about 10 minutes to allow the meatballs to finish cooking through. Garnish with parsley and serve over mashed potatoes.

Video

Notes

This recipe  makes about 27 meatballs and 6 servings. Nutrition information is per serving.

Nutrition

Calories: 440kcal, Carbohydrates: 13g, Protein: 22g, Fat: 33g, Saturated Fat: 11g, Cholesterol: 113mg, Sodium: 664mg, Potassium: 446mg, Fiber: 1g, Sugar: 2g, Vitamin A: 111IU, Vitamin C: 5mg, Calcium: 46mg, Iron: 3mg

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93 comments on “Meatballs and Gravy”

  1. If I use turkey meatballs, should I leave out the beef broth and double the chicken broth?

    • Hi Deborah! You can definitely do that! I like the depth of flavor of using both, which you can also do if you’re using turkey! But totally up to you, it’s great either way!

  2. Liked this meatball dish. But, hot water instead of cold for the cornflour.
    Bonapetit!

    • Hi Toni! So glad that you liked the meatballs!! Hot liquid is what triggers the thickening agent in cornstarch so you want to use cold in order to give the water and cornstarch time to combine until smooth. Then you add it to hot liquid in order to thicken the gravy. Otherwise you end up with immediate lumps instead of a smooth consistency.

  3. Soo good! My family really enjoyed this recipe. Thank you for sharing!

  4. Your meatballs and gravy served with your mashed potatoes… seriously delicious. And I really appreciate the extra effort you take in producing and presenting your recipes. First rate all the way. Thank you!

    • Thanks so much Rick, you’re the best!😍 So happy to hear you’re enjoying the recipes! I make this meatballs and gravy recipe for my friends when they come over for football and they devour it.

  5. Loved it!!!!!!!

  6. Great recipe! My meatballs were a bit soft and fell apart a bit, but still delicious. Not sure what’s confusing about the olive oil in the recipe. Unless you rewrote it, it’s 100% clear.

    • Hi Liz!! I’m so happy to hear that you enjoyed this recipe! (And that you find the instructions clear as well, that’s definitely my goal!) -Stephanie 🙂

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