Meatballs and Gravy Mashed Potatoes (Print Version)

# Ingredients:

→ Meatballs

01 - 680 g ground beef (85% lean)
02 - 0.5 yellow onion, finely diced
03 - 60 ml breadcrumbs (plain or Italian)
04 - 2 cloves garlic, minced
05 - 1 large egg
06 - 15 ml ketchup
07 - 5 ml yellow mustard
08 - 5 ml Worcestershire sauce
09 - 2.5 ml salt
10 - 1.25 ml ground black pepper
11 - 2 teaspoons fresh parsley, roughly chopped
12 - 45 ml olive oil

→ Gravy

13 - 1 medium yellow onion, sliced into 1.25 cm strips
14 - 15 g unsalted butter
15 - 240 ml chicken broth
16 - 240 ml beef broth
17 - 1 beef bouillon cube or 5 ml beef base (e.g., Better than Bouillon)
18 - 5 ml onion powder
19 - 2.5 ml garlic powder
20 - 7.5 ml Worcestershire sauce
21 - 2-3 drops browning and seasoning sauce (optional, e.g., Kitchen Bouquet)
22 - 60 ml cold water
23 - 23 ml corn starch

# Instructions:

01 - Combine ground beef, diced onion, breadcrumbs, minced garlic, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, and parsley in a large mixing bowl. Gently mix until just combined to avoid overworking. Shape the mixture into 24-27 balls, approximately 4 cm diameter. Refrigerate meatballs for 15 minutes to firm.
02 - Heat olive oil in a large nonstick skillet over medium heat. Working in batches, add meatballs, ensuring space between each, and brown for about 2 minutes per side. Remove to a plate and repeat until all are browned.
03 - Reduce heat to medium. Add butter to the skillet. Once melted, add sliced onions and cook, swirling occasionally, for 15 minutes until softened and beginning to caramelise.
04 - Add chicken broth, beef broth, bouillon, onion powder, garlic powder, and Worcestershire sauce to the skillet. Scrape up any browned bits. If desired, add browning sauce for colour. Mix corn starch with cold water and shake until fully blended.
05 - Bring the gravy to a gentle boil. Gradually whisk in the corn starch slurry, stirring continuously, until desired thickness is achieved. Reduce to medium-low, whisking to ensure smooth consistency.
06 - Return browned meatballs to the skillet, nestling into the gravy. Spoon sauce over meatballs. Cover and cook for 10 minutes over low heat, ensuring meatballs are fully cooked through.
07 - Garnish with additional chopped parsley if desired. Serve hot over creamy mashed potatoes or side of choice.

# Notes:

01 - For optimal texture, avoid over-mixing the meat mixture to keep the meatballs tender.
02 - Chilling rolled meatballs before browning helps maintain their shape during cooking.
03 - Browning meatballs in batches facilitates even colouring and firm exterior.
04 - A nonstick skillet minimises sticking and preserves meatball integrity.
05 - Ensure the internal temperature of meatballs reaches 71°C (160°F) for food safety.

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