Make these homemade Meatballs with Onion Gravy for the perfect hearty and savory dinner any night of the week. Served over creamy mashed potatoes or your favorite pasta, this is a guaranteed family favorite!
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Tender meatballs covered in a rich, flavorful gravy make the perfect starting point for any memorable hearty meal! Great for Sunday dinner but easy enough to serve on busy weeknights.
Why This Recipe Works
Tender beef meatballs and a rich brown gravy, this comforting dish is the ultimate way to satisfy your family’s appetite!
I love to serve these meatballs over top of some mashed potatoes like this Ground Beef and Gravy with a veggie on the side for the perfect balanced meal.
And if you can’t get enough homemade meatballs, you’ll love Slow Cooker Honey Buffalo Meatballs, Sweet and Sour Meatballs, or these bold Honey Sriracha Chicken Meatballs!
Ingredients Needed
Meatball Ingredients
- Aromatics: Garlic and onions add depth of flavor to your meatballs.
- Ground Beef: I like to use lean ground beef, but feel free to choose whatever variety works for you.
- Bread Crumbs and Egg: Together, these bind the meatballs and prevent them from falling apart.
- Dijon Mustard: Gives your meatballs a nice bite of flavor.
- Worcestershire Sauce: For some nice umami flavor.
- Seasonings: A combination of salt and black pepper with thyme and fresh parsley is all you need!
- Flour: All-purpose flour helps your gravy thicken up.
- Beef Broth: Using beef stock brings out the flavor of the meatballs.
- Butter
- Garlic and Onion
How to Make Meatballs with Onion Gravy
- Step 1: In a skillet, saute onions and garlic in oil until translucent, then set aside.
- Step 2: Combine ground beef with bread crumbs, egg, mustard, Worcestershire sauce, seasonings, and cooked onions in a large mixing bowl.
- Step 3: Use a scoop to evenly portion out meatballs from the meat mixture.
- Step 4: Place meatballs on a parchment paper lined baking sheet to sit while you continue to form them. Cover with plastic and refrigerate for 15 to 20 minutes.
- Step 5: In a large skillet, cook the meatballs in vegetable oil and set aside.
- Step 6: To the same skillet, melt butter and add onions. Cook until they start to brown, then add the garlic. Add the flour and mix into a roux, then season with salt and pepper.
- Step 7: Stir in the beef broth and Worcestershire sauce, then bring to a boil and cook until thickened.
- Step 8: Reduce heat to low and return the meatballs to the gravy. Cook another 15-20 minutes, or until meatballs are heated through again and gravy has thickened fully.
Recipe Tips
- Larger meatballs will take larger to cook, so don’t oversize them or you will need to add more cooking time.
- Use a cookie scoop or small ice cream scoop to ensure all of the meatballs are the same size. This way, they’ll all cook at the same rate.
- You can use chicken stock/chicken broth instead of beef broth if that’s what you have. Vegetable broth also works, but it won’t be as flavorful.
- Serve over mashed potatoes, egg noodles, or rice. Pair with a healthy veggie like green beans or broccoli to complete the meal!
- Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave, or return to a pot on the stovetop over medium-low heat.
