Meatballs Gravy Mash Potatoes (Print Version)
# Ingredients:
→ Meatballs
01 -
45 ml olive oil
02 -
2 teaspoons fresh parsley, roughly chopped
03 -
1.25 ml ground black pepper
04 -
2.5 ml salt
05 -
5 ml Worcestershire sauce
06 -
5 ml yellow mustard
07 -
15 ml ketchup
08 -
1 large egg
09 -
2 cloves garlic, minced
10 -
60 ml breadcrumbs (plain or Italian)
11 -
0.5 yellow onion, finely diced
12 -
680 g ground beef (85% lean)
→ Gravy
13 -
23 ml corn starch
14 -
60 ml cold water
15 -
2-3 drops browning and seasoning sauce (optional, e.g., Kitchen Bouquet)
16 -
7.5 ml Worcestershire sauce
17 -
2.5 ml garlic powder
18 -
5 ml onion powder
19 -
1 beef bouillon cube or 5 ml beef base (e.g., Better than Bouillon)
20 -
240 ml beef broth
21 -
240 ml chicken broth
22 -
15 g unsalted butter
23 -
1 medium yellow onion, sliced into 1.25 cm strips
# Instructions:
01 -
Top your finished dish with a little extra chopped parsley if you want. Dish it up hot—mashed potatoes, noodles, or whatever you love on the side go great here.
02 -
Pop those browned meatballs back in the pan with your gravy. Scoop some of that sauce right over the top. Put the lid on and let everything hang out on low for about 10 minutes so the meatballs cook through.
03 -
Once your sauce starts bubbling gently, slowly pour in your corn starch and water mix. Stir as you go ‘til it thickens up and looks smooth. Keep the heat at medium-low while you whisk it together.
04 -
Toss chicken broth, beef broth, bouillon, garlic powder, onion powder, and Worcestershire sauce into the pan. Scrape up any tasty brown bits. Want your gravy darker? Add some browning sauce now. Mix corn starch with cold water in a little lidded container and shake til combined.
05 -
Turn the heat down a little. Melt some butter in your pan and drop in those onion slices. Let ‘em cook, giving the pan a swirl now and then, for around 15 minutes so they go soft and get golden.
06 -
Pour olive oil into a large skillet and get it hot over medium. Brown the meatballs a few at a time so there’s space between them, about 2 minutes on every side. Put each batch on a plate once browned.
07 -
First, blend ground beef, onion, breadcrumbs, garlic, egg, ketchup, mustard, Worcestershire, salt, pepper, and parsley in a big bowl. Mix just until everything holds together—you don’t want to go overboard. Roll into 24 to 27 balls, about 4 cm wide. Chill the meatballs for 15 minutes so they don’t fall apart.
# Notes:
01 -
Keep the mixing gentle so your meatballs turn out soft and not tough.
02 -
Stick your shaped meatballs in the fridge for a bit before browning—makes them hold together better.
03 -
Work in batches while browning to get every side nice and golden and firm.
04 -
Using a nonstick pan helps keep your meatballs from sticking or losing their shape.
05 -
Your meatballs should hit 71°C (160°F) inside—use a thermometer to make sure they’re safe to eat.