- -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
- 1/4 cup cold water + 3 tablespoons Corn Starch
Frozen or fresh meatballs - 1.5 pounds, about 24-30 meatballs
*Brown the meatballs in a skillet. Reduce heat to medium. Add any oil/drippings from the meatball plate back to the pan and melt a Tablespoon of butter. Add the sliced onions and let them soften and even caramelize a bit, about 15 minutes. Stir often.
Prepare the Gravy
- Add the chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce to the skillet with the onions. Stir to combine.
- Use a silicone spatula to work any brown bits on the bottom of the pan into the sauce. If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce.
- Combine the cold water and corn starch in a small Tupperware with a lid. Shake to combine.
- Bring gravy to a boil. Slowly whisk in cornstarch mixture until desired thickness is obtained. Decrease to medium low. Continue to whisk to ensure that it blends in smoothly.
Add the Meatballs
- Add the meatballs back to the skillet and heat for about 10 minutes to allow the meatballs to finish cooking through. Garnish with parsley and serve over mashed potatoes.
