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Warm meatballs, packed with juicy beef and simmered in a smooth brown onion gravy, sit on top of creamy mashed potatoes. This tasty comfort meal is perfect to stash in your freezer or prep ahead for busy nights when you want something homemade fast.
When I whipped this up on a lazy Sunday, it instantly became everyone’s go-to for cozy nights and birthdays. The first spoonful of that warm gravy over potatoes? Total hit with the whole crew every single time.
Crowd-Pleasing Ingredients
- Olive oil Gets the outsides crisp and helps with sticking, go for extra virgin quality
- Yellow onion Brings that mellow sweetness and deep flavor to the meat and sauce—pick one that’s really heavy
- Ground beef Pick 85% lean for juicy, soft meatballs
- Egg Helps the meatballs stick together and adds a bit of richness; a big egg works great
- Salt and pepper You’ll want these layered in for seasoning
- Butter Starts your gravy off with extra richness
- Ketchup and yellow mustard Adds a little tang and some welcome juiciness; any brand’s fine
- Breadcrumbs Keeps everything moist and binds the meat together—homemade or fresh is best
- Fresh parsley Bright and colorful, get a bunch that looks really lively
- Garlic Brings warmth and savory, freshly minced makes it pop
- Cornstarch with cold water For making the sauce thick and velvety—make sure it’s well mixed up before adding
- Worcestershire sauce For a bold, deep hit of savory; use the classic stuff for best flavor
- Beef and chicken broth Using both adds big flavor—grab low-sodium if you’re watching salt
- Beef bouillon Ramps up the meaty taste—pick your favorite brand
- Onion powder Garlic powder Both round out the gravy’s flavor all the way through
- Kitchen Bouquet This one’s extra! For deeper color and a boost of richness, just a tiny splash does it
Simple Step Guide
- Finish and serve:
- Pop the browned meatballs and any juices back into the skillet. Spoon gravy on top so everything gets coated. Gently cook for ten minutes so the flavors blend and meatballs cook through. Top with parsley for a fresh feel, and scoop onto mashed potatoes or noodles.
- Thicken the gravy:
- Shake your cornstarch and cold water together in a jar so it’s smooth, then pour it slowly into the bubbling gravy, stirring the whole time. Let it low-simmer until you’ve got a rich and thick sauce.
- Make the gravy:
- Pour in both chicken and beef broths along with beef bouillon, Worcestershire, garlic powder, and onion powder. Stir, scraping up any browned bits at the bottom for flavor. Add a little Kitchen Bouquet if you want a richer, darker sauce.
- Caramelize the onions:
- Drop the butter into your pan, turn the heat down, and toss in your sliced onions. Keep them moving for fifteen minutes until they turn golden and smell super sweet—this is your gravy’s foundation.
- Brown the meatballs:
- Pour olive oil into a wide skillet, getting it nice and hot over medium. Brown meatballs in small batches, about two minutes on each side, turning gently so they stay round. Move them out as they finish to keep from crowding the pan.
- Mix and roll the meatballs:
- In a big bowl, gently mash together beef, onions, garlic, crumbs, ketchup, mustard, Worcestershire, egg, parsley, and plenty of salt and pepper. Don’t overmix! Shape them into balls about one and a half inches wide. Pop the rolled balls in the fridge for fifteen minutes or so—they’ll hold up way better in the pan.
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The beef’s richness together with those slow-cooked onions makes a gravy that’s super flavorful and not at all boring. The first time you pour that velvety gravy over your potatoes, it’s pure Sunday dinner nostalgia with the whole family squeezed around the table.
Storage tips
Stash leftovers in the fridge in a covered dish for up to three days. Let everything cool down before freezing in a tight container. When you’re ready to eat, reheat gently in a skillet with a splash of broth or water—just stir until it’s back to gooey and warm.
Ingredient swaps
Try half pork, all turkey, or a mix for a lighter spin. Swap in gluten-free breadcrumbs for dietary needs. Going dairy-free? Just use more olive oil instead of butter in your gravy. If you can, try homemade beef broth for awesome flavor.
How to Dish It Up
Mashed potatoes are classic, but buttered egg noodles and rice work too. Toss some steamed peas or oven-roasted carrots on the side for a pop of color and healthy stuff. If you’ve got leftovers, stuff them into soft sandwich buns, spoon on gravy, and dig in.
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Backstory and Traditions
Classic American comfort food like this got its flavor from both Italian and Swedish meatball dishes, then put its own twist on things with rich brown onion gravy. For families like mine, this is a favorite for every celebration or those special snow days. It’s a warm, homey meal generations love.
Frequently Asked Questions
- → How do I keep meatballs from breaking up when cooking?
Put them in the fridge for about 15 minutes after rolling. They’ll hold together better and won’t fall apart as you brown them.
- → How can I make meatballs soft and juicy?
Handle the mix gently and stop when it comes together. Adding eggs and breadcrumbs keeps them moist and tender without making them tough.
- → What’s the trick to thicker gravy?
Stir a mix of cornstarch and chilly water into your gravy as it bubbles. Add a little at a time, whisk a lot, and watch for the thickness you want.
- → Can I cook the meatballs and gravy in advance?
Sure! Make both ahead, keep them in the fridge together or apart, and warm them up gently later. You can even freeze extras for another meal.
- → What else goes with meatballs besides mashed potatoes?
Try them with buttered pasta, steamed rice, or roasted veggies. They’re great with all sorts of sides.