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–+ servings
Meatballs and Gravy over mashed potatoes.
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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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 307kcal
Author: Stephanie

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 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
  • 1/4 cup cold water + 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

Pro Tips:
  • Don't overwork the meat when you mix it, it will make the meatballs tough instead of nice and tender.
  • Refrigerate the meatballs for 15 minutes after rolling them to help them stay together during cooking.
  • Searing the meatballs creates a nice color and texture around the outside of the meatball, which is ideal for this recipe.
  • Don't overcrowd the pan when  you brown the meatballs, browning in batches makes it easy to rotate them so that they can brown on all sides.
  • A nonstick skillet will help keep the meatballs from sticking to the pan and makes it easier to keep them intact when you flip them.
  • This recipe is in The Cozy Cookbook on page 81!
  • This recipe  makes about 24-27 meatballs and 6 servings. Nutrition information is per serving.
  • The internal temp of meatballs should be 160 degrees F. 
Nutritional information is an estimate and is per serving. This recipe makes 6 servings.

Nutrition

Calories: 307kcal | 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