1Beef Bouillon Cube, or 1 tsp Better than Bouillon
1 ½teaspoonsWorcestershire Sauce
2-3drops Kitchen Bouquet browning and seasoning sauce, optional
1/4cupcold water + 3 tablespoons Corn Starch
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.
This recipe makes about 24-27 meatballs and 6 servings. Nutrition information is per serving.