1. Can I use ground turkey instead of ground beef for this recipe?

Yes! Ground turkey can be a great substitute for ground beef if you're looking for a leaner option. It will still give you delicious, tender meatballs, though the flavor might be slightly milder. Be sure to add extra seasoning to enhance the flavor.

2. How can I make the gravy thicker?

If you prefer a thicker gravy, you can add a bit more cornstarch and water slurry. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the simmering gravy until the desired consistency is achieved.

3. Can I freeze the meatballs before cooking?

Absolutely! You can freeze the raw meatballs before cooking them. Lay them out on a baking sheet, freeze them individually, and then store them in an airtight container or freezer bag. When you're ready to cook, thaw them overnight in the fridge and follow the cooking steps as usual.

Meatballs and Gravy: A Comfort Food Classic

Description

Meatballs and gravy is the quintessential comfort food, offering tender meatballs coated in savory brown gravy, complemented by caramelized onions and served over creamy mashed potatoes. It’s an ideal dish for cozy family dinners, meal prepping, or special occasions.

Ingredients

Scale

3 Tablespoons Olive Oil
1 ½ lbs. Ground Beef (85% lean)
½ Yellow Onion (finely diced)
¼ cup Plain or Italian Breadcrumbs
2 cloves Garlic (minced)
1 large Egg
1 Tablespoon Ketchup
1 teaspoon Yellow Mustard
1 teaspoon Worcestershire Sauce
½ teaspoon Salt
¼ teaspoon 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 tsp 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)
¼ cup cold water + 3 tablespoons Corn Starch

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Instructions

Mix ground beef, breadcrumbs, minced garlic, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, and fresh parsley in a bowl. Be careful not to overmix.
Roll the mixture into 1 ½-inch meatballs. Refrigerate for 15 minutes.
Heat olive oil in a nonstick skillet over medium heat. Brown meatballs in batches for 2 minutes on each side, then set aside.
Melt butter in the same skillet. Add sliced onions and cook, stirring frequently, until softened and caramelized, about 15 minutes.
Add chicken broth, beef broth, bouillon, onion powder, garlic powder, and Worcestershire sauce to the skillet. Stir and scrape up any brown bits from the pan.
Combine cornstarch and cold water in a small bowl, then whisk it into the gravy. Bring to a boil, then reduce heat to medium-low, whisking until the gravy thickens.
Return the meatballs to the skillet, spoon the gravy over them, and cook for 10 more minutes to fully cook the meatballs.
Garnish with fresh parsley and serve over mashed potatoes.

Notes

Refrigerate meatballs for 15 minutes before cooking to help them hold together.
Searing the meatballs creates a nice crispy texture on the outside.
Brown the meatballs in batches to avoid overcrowding the pan.
If the gravy is too thick, add a little extra broth to reach your desired consistency.
Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 307 kcal
Sugar: 2g
Sodium: 664mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 1g
Carbohydrates: 13g
Fiber: 1g
Protein: 27g
Cholesterol: 103mg