Description
Smothered Meatballs in Rich Onion Gravy is a comforting American dish featuring tender beef meatballs simmered in a savory onion gravy. This recipe is easy to make, ready in under an hour, and perfect served over mashed potatoes or egg noodles.
Ingredients
Scale
- 1 pound lean ground beef (93% lean/7% fat)
- 1 large egg, well beaten
- 1/4 cup plain breadcrumbs
- 3 tablespoons whole milk
- 1 tablespoon garlic, minced
- 1/4 cup parmesan cheese, freshly shredded
- 3 tablespoons sweet yellow onion, finely diced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 2 to 3 tablespoons extra virgin olive oil
- 2 tablespoons salted butter, sliced into pats
- 2 cups sweet yellow onion, thinly sliced
- 3 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons kitchen bouquet or favorite browning and seasoning sauce
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 teaspoons chopped fresh parsley (optional garnish)
Instructions
- Line a baking sheet with parchment paper or heavy-duty aluminum foil.
- In a large bowl, combine ground beef, beaten egg, breadcrumbs, milk, minced garlic, parmesan cheese, finely diced onion, Worcestershire sauce, Italian seasoning, kosher salt, and cracked black pepper. Mix gently until just combined.
- Portion the mixture into uniform balls using a 1 1/2-tablespoon scoop or your hands. Place them on the prepared baking sheet. This recipe yields about 24 meatballs.
- Heat 2 to 3 tablespoons of extra virgin olive oil in a 10 to 12-inch skillet over medium heat until hot but not smoking.
- Fry the meatballs in batches if necessary, turning to brown all sides evenly for 8-10 minutes until cooked through. Transfer cooked meatballs to a paper towel-lined plate to drain excess oil.
- In the same skillet, melt butter over medium heat. Add the thinly sliced onions and sauté until they become translucent and soft, about 5-7 minutes.
- Sprinkle the flour over the cooked onions and stir constantly for 1-2 minutes to form a roux.
- Gradually whisk in beef broth to prevent lumps. Add Worcestershire sauce, kitchen bouquet, and water.
- Bring the mixture to a simmer and cook until thickened, stirring occasionally.
- Return the meatballs to the skillet, coating them in the gravy. Simmer for 2-3 minutes to absorb flavor and heat through.
- Garnish with chopped fresh parsley if desired. Serve immediately over mashed potatoes or cooked egg noodles.
Notes
- Mix meatball ingredients only until just combined to keep meatballs tender.
- Use a scoop or your hands to make uniform-sized meatballs for even cooking.
- Fry meatballs in batches if your skillet is small to prevent overcrowding and steaming.
- Kitchen bouquet enhances gravy color and flavor but can be substituted with your preferred browning sauce.
- Serve over mashed potatoes, egg noodles, or rice for a filling meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 6 meatballs and gravy)
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Smothered Meatballs, Rich Onion Gravy, Onion Sauce, Meatball Recipe, Comfort Food, American Cuisine