When I think of comfort food, my mind dances to the memory of meatballs drenched in rich, savory gravy. It’s like a warm hug on a chilly day or that old song that takes you back to simpler times. This recipe—simple yet profoundly satisfying—has been my go-to for years, especially on those nights when life’s chaos demands a hearty, delicious pause.
Steps
- In a large bowl, gently combine all the meatball ingredients except for the olive oil, being careful not to overmix. Form the mixture into 1.5-inch meatballs and refrigerate for 15 minutes to help them hold their shape during cooking.
- Heat olive oil in a nonstick skillet over medium heat. Brown the meatballs in batches, cooking 5 to 6 at a time for about 2 minutes per side. Ensure there is space around each meatball for easy turning. Once browned, remove them from the skillet and set aside.
- Lower the heat to medium and melt butter in the same skillet. Add sliced onions and cook, stirring frequently, until they are softened and starting to caramelize, about 15 minutes.
- Pour in chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce. Stir well, scraping up any brown bits from the bottom of the pan to enhance the sauce’s flavor.
- Mix cold water with cornstarch in a small container and shake until smooth. Bring the gravy mixture to a boil, then gradually whisk in the cornstarch mixture until the gravy reaches your preferred thickness. Reduce the heat to medium-low and whisk continuously.
- Return the meatballs to the skillet, spooning the gravy over them. Allow the meatballs to simmer in the sauce for about 10 minutes to ensure they are fully cooked. Garnish with fresh parsley and serve over mashed potatoes.
Ingredients
- 3 tablespoons olive oil (for browning)
- 1 ½ pounds ground beef (85% lean)
- ½ yellow onion, finely chopped
- 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 black pepper
- 2 teaspoons fresh parsley, roughly chopped
- 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 teaspoon “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, for color)
- ¼ cup cold water
- 3 tablespoons cornstarch
Nutritional Values
Calories: 1842kcal | Carbohydrates: 78g | Protein: 162g | Fat: 96g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 48g | Trans Fat: 6g | Cholesterol: 618mg | Sodium: 3984mg | Potassium: 3276mg | Fiber: 6g | Sugar: 12g | Vitamin A: 708IU | Vitamin C: 36mg | Calcium: 252mg | Iron: 24mg
FAQ
- Can I prepare the meatballs ahead of time?
- Yes, you can prepare the meatballs a day in advance. Roll them and store them in an airtight container in the refrigerator until you’re ready to cook. You can also freeze the raw meatballs for later use, just let them thaw in the fridge overnight before cooking.
- What is the best way to keep meatballs from falling apart during cooking?
- To ensure the meatballs hold their shape, refrigerate them for about 15 minutes after forming. This helps them firm up and stay intact during cooking. Additionally, avoid overworking the meat mixture as it can make the meatballs tough.
- How do I achieve the best texture and color on the meatballs?
- Searing the meatballs in batches in a nonstick skillet will give them a nice color and texture on the outside. Make sure not to overcrowd the pan, allowing each meatball enough space to brown evenly on all sides.
- How long can the cooked meatballs be stored?
- Cooked meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Alternatively, you can freeze them for up to 3 months for later use.
- What should the internal temperature of the meatballs be?
- The internal temperature of the meatballs should reach 160 degrees Fahrenheit to ensure they are fully cooked and safe to eat.
Tips
- Avoid overmixing the meat mixture to ensure the meatballs remain tender and do not become dense.
- Chill the rolled meatballs in the refrigerator for 15 minutes before cooking to help them maintain their shape during cooking.
- Brown the meatballs in batches to ensure even cooking and a nice outer crust, making sure not to crowd the pan.
- Use a nonstick skillet to prevent the meatballs from sticking, which helps in keeping their shape intact when turning them over.
Equipment
- Nonstick Skillet – Useful for browning meatballs without sticking.
- Silicone Spatula – Helpful for stirring and scraping the bottom of the skillet.
- Tupperware or a small container with a lid – For mixing and shaking the cornstarch and water mixture.
