Be sure to serve this with my homemade Mashed Potatoes and Roasted Green Beans!
Meatballs and Gravy
Meatballs and gravy is definitely the ultimate comfort food, nothing hits the spot like meat and potatoes. Right!? I’m always on the hunt for ground beef recipes that I know my family will love, and this one does the trick every time. I love that I can make the meatballs ahead of time, and that they’re also make-ahead and freezer-friendly!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Set olive oil aside. Mix remaining meatball ingredients and roll into 1 +1/2 inch balls. Brown in batches in a skillet with olive oil.
Melt butter in the skillet and add the onions. Cook until softened and slightly caramelized. Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce to the skillet.
Stir to combine. Bring to a boil and whisk in the cornstarch/water mixture. Reduce to a simmer. It will continue to thicken. Add the meatballs back to the skillet and spoon with gravy heat for about 10 more minutes to allow the meatballs to cook through. Top with fresh parsley and serve with mashed potatoes and roasted carrots.
Pro Tips For This Recipe
Don’t overwork the meat when you mix it, it will make the meatballs tough instead of nice and tender. Refrigerate the meatballs for 15 minutes after rolling them to help them stay together during cooking. Searing the meatballs creates a nice color and texture around the outside of the meatball, which is ideal for this recipe. Don’t overcrowd the pan when you brown the meatballs, browning in batches makes it easy to rotate them so that they can brown on all sides. A nonstick skillet will help keep the meatballs from sticking to the pan and makes it easier to keep them intact when you flip them. This recipe is in The Cozy Cookbook on page 81!
Make Ahead Method
The meatballs can be mixed up and rolled 1 day ahead of time. Store them in an airtight container in the fridge until ready to use. You can also freeze the raw meatballs and let them thaw in the fridge overnight before you want to cook them. For this reason, I like to make a double batch of meatballs and freeze them for another day.
Storage
Store in an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months.
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