In medium saucepan, melt butter. Sauté onion until clear. Whisk in flour and cook until bubbly. Whisk in broth and milk. Bring to a boil. Reduce heat and simmer until thickened.
¼ cup butter, ⅛ onion, ¼ cup unbleached, all-purpose flour, 1 ½ cup beef broth, ½ cup milk or evaporated milk
Stir in seasonings. Add meatballs and allow to heat in the gravy.
Serve immediately over mashed potatoes or cool, package in plastic container with a lid, label, and freeze.
4 cups mashed potatoes
If using from frozen, warm on the stovetop and whisk to blend.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 4 meatballs, 1 cup mashed potatoes, and ½ cup gravy.