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Meatballs and Gravy

Meatballs and Gravy
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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

Scale
  • 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)
  • 1 medium Yellow Onion (sliced into ½ inch strings)
  • 1 Tablespoon Unsalted Butter
  • 1 cup Chicken Broth
  • 1 cup Beef Broth
  • 1 Beef Bouillon Cube (or 1 tsp Better than 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

  1. 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. Pro Tip: Refrigerate the meatballs for 15 minutes after rolling them to help them stay together during cooking.
  2. 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. Repeat for all meatballs.
  3. Reduce heat to medium and melt tablespoon of butter. Add the sliced onions and let them soften and even caramelize a bit, about 15 minutes. Stir often.
  4. Add the chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce to the skillet. Stir to combine.
  5. Use a silicone spatula to work any brown bits on the bottom of the pan into the sauce. Optional: add 2-3 drops of Kitchen Bouquet browning and seasoning sauce if a darker color is desired.
  6. Combine the corn starch and cold water in a small Tupperware with a lid. Shake to combine.
  7. Bring gravy to a boil. Slowly whisk in cornstarch mixture until desired thickness is obtained. Decrease to medium low. Continue to whisk to ensure that it blends in smoothly.
  8. Add the meatballs back to the skillet and spoon the sauce on top. Heat for about 10 minutes to allow the meatballs to finish cooking through. Garnish with parsley and serve over mashed potatoes.

Nutrition

Keywords: Beef, Brown Gravy, Meatballs, Onion Gravy, Smothered

Find it online: https://recipenly.com/meatballs-and-gravy/