Lisa Food Blog : Meatballs in Brown Gravy

Today’s recipe is all about Comfort food. With my Friend Beth’s Meatball and Gravy recipe. We eat over Rice or you can serve with Mashed Potaos. The perfect recipe to Celebrate National Best Friend Day!

Ingredients

Meatballs

  • 3 Tablespoons Olive Oil
  • 1 ½ lbs. Ground Beef, 85% lean
  • ½ Yellow Onion, finely diced
  • ¼ cup  Bread Crumbs 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

Brown the Meatballs

  • 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.
  • 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 on a plate. Repeat for all meatballs.
  • Reduce heat to medium. Add any oil/drippings from the meatball plate back to the pan and melt a Tablespoon of butter. Add the sliced onions and let them soften and even caramelize a bit, about 15 minutes. Stir often.

Prepare 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. If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce.
  • Combine the cold water and corn starch in a small Tupperware with a lid. Shake to combine.
  • Bring gravy to a boil. Whisk in cornstarch mixture. 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 heat for about 10 minutes to allow the meatballs to finish cooking through. Garnish with parsley and serve over mashed potatoes.

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