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+ servings
Meatballs and Gravy over mashed potatoes.
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4.98 from 44 ratings

Meatballs and Gravy

Tender meatballs are smothered in brown gravy with onions and served over creamy mashed potatoes. This is the ultimate comfort food that's make-ahead and freezer friendly!

Ingredients

Meatballs

  • 3 Tablespoons Olive Oil
  • 1 ½ 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 Pepper
  • 2 teaspoons Fresh Parsley, roughly chopped

Gravy

  • 1 medium Yellow Onion, sliced into ½ inch strings
  • 1 Tablespoon Unsalted Butter
  • 1 cup Chicken Broth
  • 1 cup Beef Broth
  • 1 Beef Bouillon
  • 1 teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • 1 ½ teaspoons Worcestershire Sauce
  • 2-3 drops Kitchen Bouquet browning and seasoning sauce, optional
  • 1/4 cup cold water + 3 tablespoons Corn Starch

Instructions

  • Pro Tip: Refrigerate the meatballs for 15 minutes after rolling them to help them stay together during cooking.

Brown the Meatballs

  • Set olive oil aside and gently mix remaining meatball ingredients in a large bowl until just combined, don’t overmix or the meat will become tough. Roll into 1+1/2 inch meatballs.
  • Heat olive oil in a large nonstick skillet over medium heat. Brown 5-6 meatballs at a time for about 2 minutes on each side. (Leave extra room around each so that you can easily roll them over to cook on the reverse side.) Remove and set aside on a plate. Repeat for all meatballs.
  • Reduce heat to medium. Add any oil/drippings from the meatball plate back to the pan and melt a Tablespoon of butter. Add the sliced onions and let them soften and even caramelize a bit, about 15 minutes. Stir often.

Prepare the Gravy

  • Add the chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce to the skillet. Stir to combine.
  • Use a silicone spatula to work any brown bits on the bottom of the pan into the sauce. If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce.
  • Combine the cold water and corn starch in a small Tupperware with a lid. Shake to combine.
  • Bring gravy to a boil. Whisk in cornstarch mixture. Decrease to medium low. Continue to whisk to ensure that it blends in smoothly.

Add the Meatballs

  • Add the meatballs back to the skillet and heat for about 10 minutes to allow the meatballs to finish cooking through. Garnish with parsley and serve over mashed potatoes.

Video:

Notes

This recipe  makes about 24-27 meatballs and 6 servings. Nutrition information is per serving.

Nutrition

Calories: 307kcal, Carbohydrates: 13g, Protein: 27g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 664mg, Potassium: 546mg, Fiber: 1g, Sugar: 2g, Vitamin A: 118IU, Vitamin C: 6mg, Calcium: 42mg, Iron: 4mg