The HH made this Recipe for Meatballs and Brown Gravy a few weeks ago and holy canolies people. It was like I was sitting in an old 50’s diner eating lunch with a waitress named Flo pouring coffee nearby. This recipe is comfort food at it’s best, that’s for sure.
I can’t remember the last time we had homemade brown gravy, but when paired with these meatballs and served over a heaping scoop of homemade mashed potatoes, this meal was something to write home about.
So basically, if you love meatballs and brown gravy, you need this recipe in your life.
MAKE THEM. You’ll be so glad you did!
~Mavis
Recipe for Meatballs and Brown Gravy
Description
Simply the best meatballs and brown gravy recipe on the planet. Comfort food at it’s best.
Ingredients
Meatballs
- 3 Tablespoons Olive Oil
- 1 1/2 lbs. Ground Beef, 85% lean
- 1/2 Yellow Onion, finely diced
- 1/4 cup Italian Breadcrumbs
- 2 cloves Garlic, minced
- 1 large Egg
- 1 Tablespoon Ketchup
- 1 teaspoon Yellow Mustard
- 1 teaspoon Steak Sauce
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 teaspoons Dried Basil
Gravy
- 1 medium Yellow Onion, chopped or 2 Tablespoons dehydrated onions
- 1 Tablespoon Unsalted Butter
- 1 cup Chicken Broth
- 1 cup Beef Broth
- 1 teaspoon Onion Powder
- 2 teaspoons Steak Sauce
- 3 drops Kitchen Bouquet
- 3 Tablespoons Corn Starch
- 1/4 cup Cold Water
Instructions
For the meatballs
In a large bowl, gently mix the meatball ingredients together by hand until well combined.
Using a 3 tablespoon cookie scoop, scoop the meatball mixture out of the bowl and round the meat into uniform sized meatballs.
Heat the olive oil in a large nonstick skillet over medium heat and brown the meatballs in batches for about 2 minutes on each side. Remove the meatballs from the skillet and set aside on a plate until all the meatballs have been browned.
For the gravy
Melt 1 tablespoon of butter in the same pan the meatballs were just cooked in and sauté the chopped onion until softened and slightly caramelized {about 10 minutes}.
Add the chicken broth, beef broth, onion powder, steak sauce and Kitchen Bouquet to the skillet and stir to combine.
In a small bowl, whisk the cornstarch and water together until somewhat smooth.
Bring the gravy to a boil and whisk in the cornstarch mixture. Reduce heat to medium low and continue to whisk the gravy mixture until it’s nice and smooth.
Add the meatballs back to the skillet and cook for an additional 10-12 minutes or until the internal temperature reaches 160 degrees.
Serve as is or over a heaping plate of mashed potatoes.
Katie says
I made beef tips similar to this in the crock pot a few weeks ago. It was SO DANG GOOD that I made it the next weekend too! I hope recovery is going well 🙂
Martine says
And if you add a bit of cream just before you serve it, the gravy over meatballs is even better!!
Kari says
Years ago when I was still working, I would occasionally meet a friend for lunch at a little diner that served a hot meatloaf sandwich covered in brown gravy. It sounded weird, but it was one of the best things I’ve ever had. These meatballs with gravy sound very similar. I can’t wait to try it!
Thanks, Mavis! I hope your hubby is spoiling you rotten. Prayers for quick healing!
HollyG says
Mashed potatoes and gravy – the perfect sore throat food.
Erica Harris says
Reading this is making me hungry
Kristin says
I was drooling over the photo when you posted it before! Can’t wait to try them 🙂