Tender homemade meatballs smothered in rich onion gravy for the ultimate comfort food dinner.

Scale

Meatballs:

3 tbsp olive oil

1½ lbs ground beef (85% lean)

½ yellow onion, diced

¼ cup breadcrumbs

2 cloves garlic, minced

1 large egg

1 tbsp ketchup

1 tsp mustard

1 tsp Worcestershire sauce

½ tsp salt

¼ tsp pepper

2 tsp parsley

Gravy:

1 medium onion, sliced

1 tbsp butter

1 cup chicken broth

1 cup beef broth

1 beef bouillon cube

1 tsp onion powder

½ tsp garlic powder

1½ tsp Worcestershire sauce

2–3 drops Kitchen Bouquet (optional)

¼ cup cold water + 3 tbsp cornstarch

1. Mix all meatball ingredients and roll into 1½ inch balls.

2. Chill for 15 minutes.

3. Brown meatballs in olive oil.

4. Remove and set aside.

5. Caramelize onions in butter.

6. Add both broths, bouillon, and seasonings.

7. Whisk in cornstarch slurry until thick.

8. Return meatballs and simmer 10 minutes.

9. Serve over mashed potatoes.

For deeper color, add Kitchen Bouquet.

Leftovers keep up to 3 days refrigerated.