1. Can I bake the meatballs instead of frying them?

Absolutely. If you want a less hands-on approach, you can bake the meatballs at 400°F (200°C) for about 18–20 minutes, or until the internal temperature reaches 160°F. Then, add them to the gravy to simmer and absorb flavor.

2. How do I keep my meatballs from falling apart?

The key to meatballs that hold together is balance. Use enough binder (egg and breadcrumbs), don’t overmix the meat, and refrigerate the shaped meatballs for at least 15 minutes before cooking. Browning them in batches and using a nonstick pan also helps.

3. What can I use instead of Kitchen Bouquet?

Kitchen Bouquet adds color and richness, but it’s optional. For a natural alternative, try a splash of soy sauce or a little extra Worcestershire sauce to darken and deepen the gravy’s flavor.

4. Can I make this recipe ahead of time?

Yes! This meatballs and gravy recipe is excellent for meal prep. You can prepare the meatballs a day ahead or freeze them raw. Fully cooked meatballs with gravy also freeze well—just reheat gently with a splash of broth

Meatballs and Gravy – Best Classic Recipe to Try

Name: Meatballs and Gravy
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1½ 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 black pepper; 2 teaspoons fresh parsley, chopped; 1 medium yellow onion, sliced; 1 tablespoon unsalted butter; 1 cup chicken broth; 1 cup beef broth; 1 beef bouillon cube (or 1 tsp Better than Bouillon); 1 teaspoon onion powder; ½ teaspoon garlic powder; 1½ teaspoons Worcestershire sauce; 2–3 drops Kitchen Bouquet (optional); 3 tablespoons cornstarch + ¼ cup cold water (for slurry)

Description

Tender meatballs are simmered in a savory brown gravy made with caramelized onions and a blend of beef and chicken broth. Served best over creamy mashed potatoes, this comforting dish is easy to make, freezer-friendly, and perfect for weeknight meals or special gatherings.

Ingredients

Scale

3 tablespoons olive oil
1½ 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 black pepper
2 teaspoons fresh parsley, chopped
1 medium yellow onion, sliced
1 tablespoon unsalted butter
1 cup chicken broth
1 cup beef broth
1 beef bouillon cube (or 1 tsp Better than Bouillon)
1 teaspoon onion powder
½ teaspoon garlic powder
1½ teaspoons Worcestershire sauce
2–3 drops Kitchen Bouquet (optional)
3 tablespoons cornstarch + ¼ cup cold water (for slurry)

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Instructions

In a bowl, gently mix ground beef, diced onion, breadcrumbs, garlic, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, and parsley until just combined. Do not overmix.
Shape the mixture into 1½-inch meatballs and refrigerate for 15 minutes.
Heat olive oil in a large nonstick skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side. Remove and set aside.
In the same skillet, melt butter and add sliced onions. Cook for 15 minutes, stirring often, until caramelized.
Add chicken broth, beef broth, bouillon, onion powder, garlic powder, Worcestershire sauce, and Kitchen Bouquet (if using). Stir to combine and scrape up browned bits from the pan.
Shake together cornstarch and cold water in a container. Bring gravy to a boil and slowly whisk in the slurry until desired thickness is reached. Reduce heat to simmer.
Return meatballs to the skillet, spoon gravy over them, and simmer for 10 minutes until fully cooked. Garnish with fresh parsley and serve.

Notes

Refrigerate meatballs before cooking to help them hold shape.
Use a nonstick skillet to prevent sticking and preserve meatball texture.
Brown meatballs in batches to avoid overcrowding.
This recipe freezes well — store cooked meatballs and gravy in an airtight container for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 307
Sugar: 2g
Sodium: 664mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 1g
Carbohydrates: 13g
Fiber: 1g
Protein: 27g
Cholesterol: 103mg