Ground Beef Meatballs and Gravy

The aroma of beef meatballs browning in a hot skillet is one of those smells that pulls everyone into the kitchen before dinner is even close to ready. This ground beef meatballs and gravy recipe delivers that kind of comfort, but with a leaner, higher-protein build than the classic version you might remember growing up.

The approach here draws from Swedish-style meatballs but skips the heavy cream and excess filler. Lean ground beef, a simple seasoning blend, and a savory bone broth gravy finished with Greek yogurt creates a dish that’s rich and satisfying without feeling heavy. It’s equally at home on a Tuesday night as it is on a Sunday when you want something that feels a little more special.

Why You’ll Love This Ground Beef Meatballs and Gravy

The gravy here is built from the drippings left in the pan after browning the meatballs, which means every bit of flavor from that sear goes directly into the sauce. Nothing gets wasted.

Using lean ground beef keeps the protein content high without excess fat pooling in the pan. The almond or oat flour binder holds the meatballs together without diluting the beefy flavor the way traditional breadcrumbs can. Bone broth adds depth to the gravy that regular stock simply doesn’t match.

The Greek yogurt finish is the move that makes this recipe stand out. It adds a creamy, slightly tangy quality to the gravy without the heaviness of heavy cream, and it contributes extra protein in the process. The whole dish is ready in 40 minutes and works for meal prep just as well as it does fresh off the stove.

Ingredients for Ground Beef Meatballs and Gravy

I always reach for 90/10 or 93/7 lean ground beef for this recipe. The lower fat content keeps the meatballs firm and the gravy clean, without a greasy film forming on the surface of the sauce. Everything else here is pantry-friendly and easy to source.

The Meatballs:

• 2 lbs lean ground beef (90/10 or 93/7)
• 2 large eggs
• 1/2 cup almond flour or oat flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• Salt and black pepper, to taste

The Savory Gravy:

• 2 tablespoons butter or avocado oil
• 2 tablespoons all-purpose flour (or arrowroot powder for gluten-free)
• 2 cups beef bone broth
• 1 teaspoon Dijon mustard
• 1/2 cup Greek yogurt or light sour cream

For the flour binder in the meatballs, almond flour is my go-to for a lower-carb result with a slightly nutty flavor that works well with beef. Oat flour produces a meatball with a texture closer to the traditional version. Both hold together well. The Dijon mustard in the gravy is easy to overlook, but I find it adds a subtle sharpness that keeps the sauce from tasting flat. If you don’t have bone broth, regular beef broth works, but the gravy will have noticeably less body.

How to Make Ground Beef Meatballs and Gravy

The most important technique in this recipe happens before anything hits the pan. In my experience, how you handle the meat during mixing is what separates tender meatballs from tough ones. The goal is to mix until just combined and roll until just holding shape, nothing more.

1. Mix the meatball mixture. In a large bowl, combine the ground beef, eggs, flour, Worcestershire sauce, garlic powder, onion powder, dried parsley, salt, and pepper. Use your hands and mix until just combined. Overworking the meat at this stage develops the proteins too aggressively and leads to dense, rubbery meatballs.
2. Form the meatballs. Roll the mixture into approximately 20-24 meatballs, roughly the size of a golf ball. Roll gently between your palms until they hold their shape and stop there. Aim for consistent sizing so they cook evenly.
3. Brown in batches. Heat a large skillet over medium-high heat with a splash of oil. Add the meatballs without crowding the pan and brown on all sides, about 5-7 minutes total. Work in batches if needed. They don’t need to be cooked through at this point. Remove them to a plate and set aside.
4. Build the roux. In the same skillet with the drippings remaining, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it turns a light golden color and smells slightly nutty. This step cooks out the raw flour taste.
5. Add the broth. Pour the bone broth in slowly while whisking constantly. Adding it gradually prevents lumps from forming. Stir in the Dijon mustard and bring the mixture to a gentle simmer. The gravy will begin to thicken within 2-3 minutes.
6. Simmer the meatballs. Return the meatballs to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 10-12 minutes until the meatballs reach an internal temperature of 160°F. A meat thermometer is the most reliable way to check this without cutting them open.
7. Finish with Greek yogurt. Remove the skillet from the heat before stirring in the Greek yogurt or sour cream. Adding it off the heat prevents curdling and keeps the gravy silky rather than broken.

What to Serve with Ground Beef Meatballs and Gravy

The gravy is flavorful enough to deserve a good base that soaks it up properly.

Mashed cauliflower is the natural low-carb pairing. Creamy garlic mashed cauliflower in particular mirrors the richness of the gravy while keeping the overall meal light on carbs.

Egg noodles are the classic choice for good reason. The wide, soft noodles catch the gravy in every fold and make the dish feel traditionally comforting.

Mashed potatoes are hard to beat when you want the most satisfying version of this meal. The starchy base absorbs the savory gravy beautifully.

Zucchini noodles offer a lighter option that lets the meatballs and sauce stay center stage without a heavy carbohydrate base underneath.

Quinoa is a less obvious but genuinely good pairing that adds additional protein and a slightly nutty texture that complements the beef well.

Pro Tips & Variations

Chill the formed meatballs. If you have 15 extra minutes, place the formed meatballs on a sheet pan and refrigerate before browning. Cold meatballs hold their shape better in the hot pan and are less likely to break apart.

Keep the yogurt off the heat. Stir the Greek yogurt in after removing the skillet from the burner. High heat will cause it to curdle and separate, which breaks the smoothness of the gravy.

Protein swaps. Ground turkey and ground venison both work well in this recipe. Turkey produces a lighter colored meatball with a milder flavor. Venison brings a slightly gamey, earthy note that pairs naturally with the savory gravy.

Make it gluten-free. Swap the all-purpose flour in the roux for arrowroot powder and use oat flour or certified gluten-free almond flour in the meatballs. The gravy will still thicken properly.

Spice it up. A pinch of smoked paprika or a few dashes of hot sauce stirred into the gravy adds a subtle warmth that works especially well in colder months.

Storage & Reheating Tips

I store these in an airtight container in the refrigerator for up to 4 days, meatballs and gravy together. The gravy thickens considerably as it chills, which is completely normal. When reheating on the stovetop, I add a small splash of beef broth to loosen the sauce back to the right consistency. Low heat and a lid keeps everything moist and prevents the yogurt-based gravy from breaking. For the microwave, cover the container and reheat in 60-second intervals, stirring between each one.

For meal prep, this recipe scales well. Double the batch, portion into individual containers with your chosen base, and you have ready-to-go lunches or dinners for the week. The flavors deepen after a day in the refrigerator.

Common Questions

Why are my meatballs falling apart in the pan? This usually comes down to two things: not enough binder or forming them too loosely. Make sure the eggs and flour are fully incorporated before rolling, and press firmly enough that the meatball holds its shape. Chilling them before browning also helps significantly.

Can I bake the meatballs instead of browning on the stovetop? Yes. Bake at 400°F for 18-20 minutes on a lightly greased sheet pan until they reach 160°F internally. You’ll miss some of the fond that builds the gravy’s flavor, so add a teaspoon of Worcestershire sauce directly to the broth to compensate.

My gravy has lumps. How do I fix it? Whisk it vigorously off the heat. If lumps persist, strain the gravy through a fine mesh sieve before adding the meatballs back in. The best prevention is adding the broth slowly while whisking constantly from the start.

Can I freeze this dish? The meatballs freeze well on their own, stored in a zip-lock bag for up to 3 months. The Greek yogurt gravy can separate after freezing and thawing, so I recommend making a fresh batch of sauce when you’re ready to serve rather than freezing them together.

How do I scale this recipe for a larger group? This recipe doubles cleanly. Use a wider pan or Dutch oven to accommodate more meatballs in fewer batches. The gravy quantities scale proportionally with no adjustments needed.

Ground beef meatballs and gravy is the kind of dinner that satisfies on every level, filling, flavorful, and genuinely easy to pull off on a weeknight. The lean beef and bone broth base make it a meal you can feel good about serving regularly. Give it a try and let the gravy do the talking.

Ground Beef Meatballs and Gravy

Lean ground beef meatballs simmered in a savory bone broth gravy finished with Greek yogurt, a high-protein dinner ready in 40 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 5 servings

Course: Dinner, Main Course

Cuisine: American, Swedish-Inspired

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb lean ground beef 90/10 or 93/7 recommended
• 2 large eggs
• 0.5 cup almond flour or oat flour almond flour for lower carb, oat flour for traditional texture
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• salt and black pepper to taste
• 2 tbsp butter or avocado oil for the roux
• 2 tbsp all-purpose flour or arrowroot powder for gluten-free
• 2 cup beef bone broth regular beef broth works as a substitute
• 1 tsp Dijon mustard
• 0.5 cup Greek yogurt or light sour cream added off heat to prevent curdling

Equipment

• Large skillet or Dutch oven
• large mixing bowl
• whisk
• Meat thermometer

Method

 

1. In a large bowl, combine ground beef, eggs, flour, Worcestershire sauce, garlic powder, onion powder, dried parsley, salt, and pepper. Mix with your hands until just combined. Do not overwork the meat.
2. Roll the mixture into 20-24 meatballs, roughly golf ball size, rolling gently until they just hold their shape. For best results, refrigerate formed meatballs for 15 minutes before browning.
3. Heat a large skillet over medium-high heat with a splash of oil. Brown meatballs in batches for 5-7 minutes total, turning to sear all sides. They do not need to be cooked through. Remove to a plate and set aside.
4. In the same skillet with drippings, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until light golden and nutty smelling.
5. Slowly pour in the bone broth while whisking constantly to prevent lumps. Stir in the Dijon mustard and bring to a gentle simmer. The gravy will begin to thicken within 2-3 minutes.
6. Return meatballs to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 10-12 minutes until meatballs reach an internal temperature of 160°F.
7. Remove the skillet from heat. Stir in the Greek yogurt or sour cream until fully incorporated and the gravy is smooth and creamy.
8. Serve hot over egg noodles, mashed potatoes, mashed cauliflower, or your preferred base.

Notes

Storage: Store in an airtight container for up to 4 days. Add a splash of broth when reheating to loosen the gravy. Reheat on low heat on the stovetop or in 60-second microwave intervals. Freezing: Meatballs freeze well alone for up to 3 months. Make fresh gravy when serving from frozen. Substitutions: Ground turkey or venison can replace beef. Arrowroot powder replaces all-purpose flour for gluten-free. Heavy cream or half-and-half can replace Greek yogurt. Serving: Great over egg noodles, mashed potatoes, mashed cauliflower, zucchini noodles, or quinoa.