Ground beef meatballs and gravy offer a comforting meal that anyone can enjoy. With their rich flavors and tender textures, they create a perfect balance of satisfaction and indulgence. Whether you’re preparing a family dinner or looking to impress guests, this dish promises to deliver!
Why We Love This Ground Beef Meatballs and Gravy
Ground beef meatballs and gravy make a fantastic choice for several reasons. First, you can easily customize them to your taste, adding herbs and spices that resonate with you. The combination of seasoning enhances the beef’s natural flavor, while the gravy adds moisture and richness to each bite. This dish also provides warmth and comfort, making it ideal for colder days or when you want to gather everyone around the table. Moreover, it is simple to prepare, allowing you to whip up this meal without too much fuss. The versatility of meatballs means you can serve them in various ways, whether with pasta, rice, or simply with crusty bread to soak up that delicious gravy. All these elements come together to create a beloved dish that stands the test of time.
Ingredients for Ground Beef Meatballs and Gravy
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon chopped fresh parsley (for garnish)
Directions
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, onion, garlic, egg, salt, pepper, oregano, and thyme. Mix everything until evenly combined, being careful not to overwork the meat.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get around 20 meatballs.
- Heat olive oil in a large pan over medium heat. Add the meatballs in batches, cooking until they are browned on all sides, about 8-10 minutes. Remove the meatballs and set them aside.
- In the same pan, pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release any browned bits. Bring this mixture to a simmer.
- Once simmering, return the meatballs to the pan. Cover and cook for 25-30 minutes until the meatballs are thoroughly cooked, stirring occasionally.
- If you prefer a thicker gravy, mix cornstarch with a little water to create a slurry, adding it to the pan in the last 5 minutes of cooking, stirring to combine.
- Garnish with fresh parsley before serving.
How to Serve Ground Beef Meatballs and Gravy
When it comes to serving ground beef meatballs and gravy, there are numerous delicious options to consider. A classic choice is to pair meatballs with a hearty pasta dish. Spaghetti works wonderfully, allowing the sauce to cling to the noodles, creating a satisfying meal. You could also serve the meatballs over creamy mashed potatoes, letting the gravy soak in for a delightful experience. For a lighter option, consider accompanying the meatballs with steamed vegetables or a fresh salad. This creates a nice balance on your plate while adding extra nutrients. If you’re hosting a gathering, set up a meatball sandwich station. Provide crusty bread or rolls, some cheese, and your meatballs simmering in gravy, allowing people to build their own creations. Don’t forget to have extra gravy on the side for dipping.
Experimenting with different sides and presentation styles makes this dish fun and versatile, accommodating various dining preferences and enhancing the overall experience.
Expert Tips for Ground Beef Meatballs and Gravy
To achieve the best ground beef meatballs and gravy, consider a few expert tips. First, use good-quality ground beef with a higher fat content. This ensures juiciness and flavor. Aim for an 80/20 blend of meat to fat for optimal results. When mixing the meatball ingredients, avoid overmixing, as this can lead to tough meatballs. Gently combine the ingredients until just incorporated. For frying, ensure your pan is properly heated before adding meatballs; this creates a beautiful sear and locks in flavor. When adding the broth, scrape the pan to lift the fond—the tasty bits that develop during frying—as this adds depth to your gravy. If you want to make the dish ahead of time, cook the meatballs and gravy and store them separately. This way, you preserve the texture of the meatballs and can reheat them without losing quality. Finally, always taste your gravy before serving; adjusting salt and seasonings can elevate the dish further.
How to Store Ground Beef Meatballs and Gravy
Proper storage of ground beef meatballs and gravy is essential for maintaining freshness and flavor. After cooking, allow the dish to cool to room temperature. Transfer the meatballs and gravy to an airtight container. Store them in the refrigerator if you plan to consume them within a few days, typically up to four days. If you wish to keep them longer, consider freezing them. For freezing, place the meatballs in a single layer on a baking sheet to prevent sticking, then transfer them to a freezer-safe container after they have frozen solid. You can freeze them for up to three months. To reheat, thaw the meatballs in the refrigerator overnight. Heat them gently in a pan over low heat, adding a little broth or water if needed to revive the gravy.
Variations of Ground Beef Meatballs and Gravy
There are plenty of ways to put a unique twist on your ground beef meatballs and gravy. One popular variation is adding different seasonings or herbs to the mix, such as Italian herbs for an Italian twist or using a bit of chili powder for a Southwestern flair. You can also experiment with adding ingredients like shredded cheese or finely diced vegetables to the meatball mixture for added texture and flavor. Another variation is to switch up the type of gravy. Instead of the classic beef gravy, try a creamy mushroom gravy or a sweet and tangy BBQ sauce for a different taste experience. If you’re feeling adventurous, create Asian-inspired meatballs by incorporating soy sauce, ginger, and sesame oil, then serve them with a soy-based or ginger-infused sauce. Each of these variations allows you to tailor your meatballs and gravy to suit your palate or the occasion.
FAQ about Ground Beef Meatballs and Gravy
What kind of meat is best for meatballs?
Ground beef is a popular choice for meatballs, typically a blend with about 20% fat, as it provides flavor and moisture.
Can I make meatballs ahead of time?
Yes, you can prepare meatballs up to a day in advance. Just store them in the refrigerator until you are ready to cook.
What can I serve with ground beef meatballs and gravy?
Common sides include pasta, mashed potatoes, or even a fresh salad. You can also try serving them in a sandwich.
How do I know when the meatballs are cooked?
The meatballs should reach an internal temperature of 160°F (70°C) to ensure they are safely cooked.
Can I freeze ground beef meatballs and gravy?
Absolutely! Cooked meatballs and gravy can be frozen for up to three months. Be sure to store them properly in airtight containers.
Ground Beef Meatballs and Gravy
Ingredients
For the Meatballs
- 1 pound ground beef Use an 80/20 blend for optimal juiciness
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley Plus extra for garnish
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
For the Gravy
- 2 tablespoons olive oil For frying the meatballs
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch Optional, for thickening
Instructions
Preparation
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, onion, garlic, egg, salt, pepper, oregano, and thyme. Mix everything until evenly combined, being careful not to overwork the meat.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get around 20 meatballs.
Cooking
- Heat olive oil in a large pan over medium heat. Add the meatballs in batches, cooking until they are browned on all sides, about 8-10 minutes. Remove the meatballs and set them aside.
- In the same pan, pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release any browned bits. Bring this mixture to a simmer.
- Once simmering, return the meatballs to the pan. Cover and cook for 25-30 minutes until the meatballs are thoroughly cooked, stirring occasionally.
- If you prefer a thicker gravy, mix cornstarch with a little water to create a slurry, adding it to the pan in the last 5 minutes of cooking, stirring to combine.
- Garnish with fresh parsley before serving.
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