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 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
Equipment
Instructions
Brown the Meatballs
- Gently mix all meatball ingredients in a large bowl until just combined, don’t overmix or the meat will become tough.
- 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. Remove and set aside on a plate. Repeat for all meatballs.
- 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, 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 27 meatballs and 6 servings. Nutrition information is per serving.
Nutrition
Calories: 440kcal, Carbohydrates: 13g, Protein: 22g, Fat: 33g, Saturated Fat: 11g, Cholesterol: 113mg, Sodium: 664mg, Potassium: 446mg, Fiber: 1g, Sugar: 2g, Vitamin A: 111IU, Vitamin C: 5mg, Calcium: 46mg, Iron: 3mg