Prep time: 15 mins | Cook time: 45 mins | Total time: 1 hr | Servings: 6
These meatballs and gravy are a great dinner option that you can easily make in under an hour. Tender, flavor-packed meatballs smothered in a delicious gravy. Serve these meatballs and gravy over mashed potatoes for a filling meal that everyone will ask for over and over again!
Ingredients
Meatballs:
1 ½ pound Ground Beef, 85% lean
3 tbsp Olive Oil
½ Yellow Onion, finely diced
2 cloves Garlic, minced
1 large Egg
1 tsp Yellow Mustard
1 tbsp Ketchup
1 tsp Worcestershire Sauce
¼ c. Breadcrumbs, Plain or Italian
2 tsp Fresh Parsley, roughly chopped
½ tsp Salt
¼ tsp Pepper
Gravy:
1 tbsp Unsalted Butter
1 medium Yellow Onion, sliced into ½” strings
1 c. Chicken Broth
½ tsp Garlic Powder
1 c. Beef Broth
1 tsp Onion Powder
1 ½ tsp Worcestershire Sauce
1 Beef Bouillon Cube, or 1 teaspoon Better than Bouillon
1/4 c. cold water + 3 tbsp Corn Starch
2-3 drops Kitchen Bouquet browning and seasoning sauce, optional
How to make Meatballs and Gravy
Tip:
To help the meatballs stay together during cooking, place the meatballs in the fridge for about 15 minutes after rolling them.
Meatballs:
Step 1: In a large bowl, add the meatballs ingredients except for the olive oil. Mix until just combined, making sure not to over-mix the meat. Then, roll the mixture into a 1 1/2-inch meatball.
Step 2: In a large nonstick skillet, heat the olive oil over medium heat. Once the oil is hot, add the meatballs (about 5 – 6 pieces at a time) to the skillet and cook on each side for about 2 minutes. On a plate, transfer the meatballs when done. Do the same for the remaining meatballs.
Step 3: Adjust the heat to medium and add any drippings/oil from the plate with the meatballs to the pan along with 1 tbsp butter. Once the butter has melted, add the sliced onion to the skillet and cook for about 5 minutes, stirring occasionally until tender and slightly caramelized.
Gravy:
Step 4: To the skillet, add the chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce. Mix well. Scrape any browned bits from the bottom of the pan using a silicone spatula.
Step 5: Next, add 2 to 3 drops of Kitchen Bouquet browning and seasoning sauce. This step is optional but recommended if you prefer a darker color.
Step 6: In a small Tupperware with a lid, whisk the cold water and cornstarch, Shake well.
Step 7: Once the gravy is boiling, stir in the cornstarch mixture. Then, adjust the heat to medium-low and continue stirring until the gravy is smooth.
Finish Cooking:
Step 8: Return the meatballs to the skillet and continue to cook for another 10 minutes until the meatballs are cooked through.
Step 9: Before serving, garnish with some parsley. Enjoy the meatballs and gravy over mashed potatoes.
Nutrition Facts:
Calories: 307 kcal, 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
Ingredients
- Meatballs:
- 1 ½ pound Ground Beef, 85% lean
- 3 tbsp Olive Oil
- ½ Yellow Onion, finely diced
- 2 cloves Garlic, minced
- 1 large Egg
- 1 tsp Yellow Mustard
- 1 tbsp Ketchup
- 1 tsp Worcestershire Sauce
- ¼ c. Breadcrumbs, Plain or Italian
- 2 tsp Fresh Parsley, roughly chopped
- ½ tsp Salt
- ¼ tsp Pepper
- Gravy:
- 1 tbsp Unsalted Butter
- 1 medium Yellow Onion, sliced into ½” strings
- 1 c. Chicken Broth
- ½ tsp Garlic Powder
- 1 c. Beef Broth
- 1 tsp Onion Powder
- 1 ½ tsp Worcestershire Sauce
- 1 Beef Bouillon Cube, or 1 teaspoon Better than Bouillon
- 1/4 c. cold water + 3 tbsp Corn Starch
- 2-3 drops Kitchen Bouquet browning and seasoning sauce, optional
Instructions
Tip:
To help the meatballs stay together during cooking, place the meatballs in the fridge for about 15 minutes after rolling them.
Meatballs:
Step 1: In a large bowl, add the meatballs ingredients except for the olive oil. Mix until just combined, making sure not to over-mix the meat. Then, roll the mixture into a 1 1/2-inch meatball.
Step 2: In a large nonstick skillet, heat the olive oil over medium heat. Once the oil is hot, add the meatballs (about 5 - 6 pieces at a time) to the skillet and cook on each side for about 2 minutes. On a plate, transfer the meatballs when done. Do the same for the remaining meatballs.
Step 3: Adjust the heat to medium and add any drippings/oil from the plate with the meatballs to the pan along with 1 tbsp butter. Once the butter has melted, add the sliced onion to the skillet and cook for about 5 minutes, stirring occasionally until tender and slightly caramelized.
Gravy:
Step 4: To the skillet, add the chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce. Mix well. Scrape any browned bits from the bottom of the pan using a silicone spatula.
Step 5: Next, add 2 to 3 drops of Kitchen Bouquet browning and seasoning sauce. This step is optional but recommended if you prefer a darker color.
Step 6: In a small Tupperware with a lid, whisk the cold water and cornstarch, Shake well.
Step 7: Once the gravy is boiling, stir in the cornstarch mixture. Then, adjust the heat to medium-low and continue stirring until the gravy is smooth.
Finish Cooking:
Step 8: Return the meatballs to the skillet and continue to cook for another 10 minutes until the meatballs are cooked through.
Step 9: Before serving, garnish with some parsley. Enjoy the meatballs and gravy over mashed potatoes.
