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Prep time:15 mins |Cook time:45 mins |Total time:1 hr |Servings:6
Meatballs are a staple at home. It is a family tradition to serve meatballs on Friday. We have our favourite meatballs recipe, and these meatballs and gravy are on the top of our list. Juicy meatballs tossed in brown gravy with onions. We like to serve these meatballs over creamy mashed potatoes for the ultimate comfort food.
INGREDIENTS :
Meatballs:
- 1 ½ pound Ground Beef, 85% lean
- 3 tbsp Olive Oil
- 1 large Egg
- ½ Yellow Onion, finely diced
- 2 cloves Garlic, minced
- ¼ c. Breadcrumbs, Plain or Italian
- 1 tbsp Ketchup
- 1 tsp Worcestershire Sauce
- 1 tsp Yellow Mustard
- 2 tsp Fresh Parsley, roughly chopped
- ½ tsp Salt
- ¼ tsp Pepper
Gravy:
- 1 tbsp Unsalted Butter
- 1 medium Yellow Onion, sliced into ½ inch strings
- 1 c. Beef Broth
- ½ tsp Garlic Powder
- 1 tsp Onion Powder
- 1 ½ tsp Worcestershire Sauce
- 1 Beef Bouillon
- 1/4 c. cold water + 3 tbsp Corn Starch
- 1 c. Chicken Broth
- 2-3 drops Kitchen Bouquet browning and seasoning sauce, optional
DIRECTIONS :
Tip: To help the meatballs stay together during cooking, place them in the fridge for about 15 minutes.
Step 1: In a large bowl, place all the meatballs ingredients except for the oil and mix until just combined. Make sure to not over-mix the meat or it will end up tough. After mixing, roll the meat mixture into about 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 about 5 to 6 meatballs to the skillet and cook them for about 2 minutes per side until browned. To a plate, transfer the meatballs and set them aside. Cook the rest of the meatballs.
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Step 3: Adjust the heat to medium and add any oil/drippings from the plate along with 1 tbsp butter. Then, add the sliced onions and cook for about 15 minutes or until soft and slightly caramelized, stirring occasionally.
Step 4: To a skillet, add the chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce. Whisk until blended.
Step 5: Work any brown bits on the bottom of the pan into the sauce using a silicone spatula. You can add about 2 to 3 tbsp of Kitchen Bouquet browning and seasoning sauce if you like a darker colour.
Step 6: In a small Tupperware with a lid, whisk the cooled water and cornstarch. Put the lid on and shake.
Step 7: Now, bring the gravy to a boil, then stir in the cornstarch mixture. Adjust the heat to medium-low and continue stirring until smooth.
Step 8: To the skillet with the sauce, add the meatballs and heat for about 10 minutes. This will let the meatballs finish cooking.
Step 9:Remove from the heat and serve the meatballs and gravy over mashed potatoes. If desired, garnish with some parsley. Enjoy!
Nutrition Facts:
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
MEATBALLS AND GRAVY
Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- Meatballs:
- 1 ½ pound Ground Beef, 85% lean
- 3 tbsp Olive Oil
- 1 large Egg
- ½ Yellow Onion, finely diced
- 2 cloves Garlic, minced
- ¼ c. Breadcrumbs, Plain or Italian
- 1 tbsp Ketchup
- 1 tsp Worcestershire Sauce
- 1 tsp Yellow Mustard
- 2 tsp Fresh Parsley, roughly chopped
- ½ tsp Salt
- ¼ tsp Pepper
- Gravy:
- 1 tbsp Unsalted Butter
- 1 medium Yellow Onion, sliced into ½ inch strings
- 1 c. Beef Broth
- ½ tsp Garlic Powder
- 1 tsp Onion Powder
- 1 ½ tsp Worcestershire Sauce
- 1 Beef Bouillon
- 1/4 c. cold water + 3 tbsp Corn Starch
- 1 c. Chicken Broth
- 2-3 drops Kitchen Bouquet browning and seasoning sauce, optional
Instructions
Tip: To help the meatballs stay together during cooking, place them in the fridge for about 15 minutes.
Step 1: In a large bowl, place all the meatballs ingredients except for the oil and mix until just combined. Make sure to not over-mix the meat or it will end up tough. After mixing, roll the meat mixture into about 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 about 5 to 6 meatballs to the skillet and cook them for about 2 minutes per side until browned. To a plate, transfer the meatballs and set them aside. Cook the rest of the meatballs.
Step 3: Adjust the heat to medium and add any oil/drippings from the plate along with 1 tbsp butter. Then, add the sliced onions and cook for about 15 minutes or until soft and slightly caramelized, stirring occasionally.
Step 4: To a skillet, add the chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce. Whisk until blended.
Step 5: Work any brown bits on the bottom of the pan into the sauce using a silicone spatula. You can add about 2 to 3 tbsp of Kitchen Bouquet browning and seasoning sauce if you like a darker colour.
Step 6: In a small Tupperware with a lid, whisk the cooled water and cornstarch. Put the lid on and shake.
Step 7: Now, bring the gravy to a boil, then stir in the cornstarch mixture. Adjust the heat to medium-low and continue stirring until smooth.
Step 8: To the skillet with the sauce, add the meatballs and heat for about 10 minutes. This will let the meatballs finish cooking.
Step 9:Remove from the heat and serve the meatballs and gravy over mashed potatoes. If desired, garnish with some parsley. Enjoy!
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