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Recipe for Meatballs and Brown Gravy

  • Author: Mavis Butterfield


Simply the best meatballs and brown gravy recipe on the planet. Comfort food at it’s best.




  • 3 Tablespoons Olive Oil
  • 1 1/2 lbs. Ground Beef, 85% lean
  • 1/2 Yellow Onion, finely diced
  • 1/4 cup Italian Breadcrumbs
  • 2 cloves Garlic, minced
  • 1 large Egg
  • 1 Tablespoon Ketchup
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon Steak Sauce
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 teaspoons Dried Basil


  • 1 medium Yellow Onion, chopped or 2 Tablespoons dehydrated onions
  • 1 Tablespoon Unsalted Butter
  • 1 cup Chicken Broth
  • 1 cup Beef Broth
  • 1 teaspoon Onion Powder
  • 2 teaspoons Steak Sauce
  • 3 drops Kitchen Bouquet
  • 3 Tablespoons Corn Starch
  • 1/4 cup Cold Water


For the meatballs

In a large bowl, gently mix the meatball ingredients together by hand until well combined.

Using a 3 tablespoon cookie scoop, scoop the meatball mixture out of the bowl and round the meat into uniform sized meatballs.

Heat the olive oil in a large nonstick skillet over medium heat and brown the meatballs in batches for about 2 minutes on each side. Remove the meatballs from the skillet and set aside on a plate until all the meatballs have been browned.

For the gravy

Melt 1 tablespoon of butter in the same pan the meatballs were just cooked in and sauté the chopped onion until softened and slightly caramelized {about 10 minutes}.

Add the chicken broth, beef broth, onion powder, steak sauce and Kitchen Bouquet to the skillet and stir to combine.

In a small bowl, whisk the cornstarch and water together until somewhat smooth.

Bring the gravy to a boil and whisk in the cornstarch mixture. Reduce heat to medium low and continue to whisk the gravy mixture until it’s nice and smooth.

Add the meatballs back to the skillet and cook for an additional 10-12 minutes or until the internal temperature reaches 160 degrees.

Serve as is or over a heaping plate of mashed potatoes.