Ground Beef Meatballs and Gravy
A comforting meal of tender ground beef meatballs simmered in rich gravy, perfect for family dinners or impressing guests with its satisfying flavors.
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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Notes
Serve with pasta, mashed potatoes, or in meatball sandwiches. Refrigerate for up to four days or freeze for up to three months.