Meatballs and Gravy
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 Servings
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Calories
307 kcal
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Course
Main Course
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Cuisine
American
Meatballs and Gravy
Description
Meatballs and Gravy begins by gently mixing ground beef with minced onion, garlic, breadcrumbs, egg, and seasonings, careful not to overwork the meat to keep the texture tender. The mixture is shaped into 1½-inch meatballs and chilled briefly to help them hold their shape. The meatballs are then browned in olive oil for a caramelized crust, adding deeper flavor and texture.
After removing the meatballs, onions are cooked slowly in the same skillet until softened and lightly caramelized, forming the base for the gravy. The gravy is built by adding chicken and beef broth, a bouillon cube, and various seasonings to the onions. Cornstarch slurry thickens the mixture, producing a rich and smooth sauce that melds with the browned bits from the pan. Returning the meatballs to the gravy allows them to finish cooking and absorb the sauce.
This dish is well-suited to serve over mashed potatoes, noodles, or rice, providing comfort and a satisfying combination of flavors and textures. Cooling the meatballs after shaping aids in maintaining their structure through cooking. Avoid overcrowding the pan when browning meatballs to ensure even cooking and proper caramelization.
Ingredients
Meatball Ingredients
- 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 egg large
- 1 Tablespoon ketchup
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons parsley roughly chopped, fresh
Gravy
- 1 yellow onion sliced into ½ inch strings, medium
- 1 Tablespoon butter unsalted
- 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 Kitchen Bouquet browning and seasoning sauce optional, drops
- 1/4 cup water cold water plus 3 tablespoons corn starch
- 1/4 cup corn starch cold water plus 3 tablespoons corn starch
Instructions
Brown the Meatballs/Cook the Onions
- 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.
- 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.
- 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.
Make 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. Optional: add 2-3 drops of Kitchen Bouquet browning and seasoning sauce if a darker color is desired.
- Combine the corn starch and cold water in a small Tupperware with a lid. Shake to combine.
- 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.
Add the Meatballs
- 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.
Notes
- Refrigerating rolled meatballs for 15 minutes helps them hold together during cooking.
- Avoid overmixing to keep meatballs tender rather than tough.
- Browning meatballs in batches prevents overcrowding and promotes even color and texture.
- Use a nonstick skillet to reduce sticking and preserve meatball shape when flipping.
- Internal temperature should reach 160°F for safe doneness.
- This recipe yields about 24-27 meatballs, serving 6 people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 664mg | 28% |
| Potassium | 546mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 42mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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