Description
This classic Meatballs and Gravy recipe features tender homemade beef meatballs cooked in a rich, savory onion gravy. The meatballs are browned to perfection before being simmered in a flavorful broth-based sauce with caramelized onions, making it a comforting, hearty meal perfect for serving over mashed potatoes.
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 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)
- ¼ cup cold water
- 3 tablespoons Corn Starch
Instructions
- Prepare and mix the meatball ingredients: Set aside olive oil. In a large bowl, gently combine ground beef, finely diced yellow onion, breadcrumbs, minced garlic, egg, ketchup, yellow mustard, Worcestershire sauce, salt, pepper, and fresh parsley. Mix just until combined to keep the meatballs tender.
- Shape and chill the meatballs: Roll the mixture into 1.5-inch meatballs. For better cohesion during cooking, refrigerate the meatballs for 15 minutes.
- Brown the meatballs: Heat olive oil in a large nonstick skillet over medium heat. Brown 5-6 meatballs at a time for about 2 minutes per side. Make sure to leave enough space around each meatball for even cooking. Remove browned meatballs and set aside.
- Cook the onions: Reduce heat to medium. Melt the butter in the skillet, then add the sliced onions. Cook, stirring frequently, until the onions soften and begin to caramelize, approximately 15 minutes.
- Make the gravy base: Add chicken broth, beef broth, crumbled beef bouillon cube, onion powder, garlic powder, and Worcestershire sauce to the skillet with onions. Stir everything together, scraping the bottom of the pan to loosen flavorful browned bits. Optionally, add 2-3 drops of Kitchen Bouquet sauce for a deeper color.
- Prepare cornstarch slurry: In a small container with a lid, combine cold water and cornstarch. Shake well to create a smooth slurry.
- Thicken the gravy: Bring the gravy mixture to a boil, then slowly whisk in the cornstarch slurry a little at a time until the gravy thickens to your liking. Reduce heat to medium-low and whisk continuously to ensure a smooth sauce.
- Finish cooking the meatballs: Return the browned meatballs to the skillet. Spoon gravy over them and heat for about 10 minutes to allow the meatballs to cook through completely and absorb the flavors of the gravy.
- Serve: Garnish with fresh parsley and serve the meatballs and gravy hot over mashed potatoes or your preferred side.
Notes
- Refrigerating meatballs before cooking helps them hold their shape and prevents them from falling apart.
- Caramelizing the onions slowly adds a rich, sweet depth to the gravy.
- You can substitute beef bouillon cube with a low sodium beef broth if preferred.
- Kitchen Bouquet is optional but adds a beautiful deep brown color and additional flavor to the gravy.
- The dish pairs beautifully with creamy mashed potatoes or buttered egg noodles.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
