Description
These classic meatballs in savory onion gravy combine tender, seasoned beef meatballs with a rich, caramelized onion gravy. Perfectly seared meatballs simmered in a flavorful beef broth gravy make a comforting and hearty meal, served best over mashed potatoes or egg noodles.
Ingredients
Scale
For the Meatballs
- 1 lb ground beef (80/20)
- 1/2 cup breadcrumbs
- 1 large egg
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking and Gravy
- 2 tablespoons butter (plus extra if needed)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 tablespoons flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Mix Meatball Ingredients: In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, chopped onion, salt, and pepper. Gently mix until just combined to avoid tough meatballs.
- Shape Meatballs: Form the mixture into 1.5-inch meatballs, ensuring they are uniform in size for even cooking.
- Sear Meatballs: Heat butter and olive oil in a skillet over medium-high heat. Add the meatballs and sear on all sides until they develop a brown crust. Remove the browned meatballs and set aside.
- Caramelize Onions: In the same skillet, add more butter if needed. Sauté the thinly sliced onions over medium heat until they turn golden brown and caramelize, about 10 to 12 minutes. Stir frequently to prevent burning.
- Add Flour: Sprinkle the flour evenly over the caramelized onions. Stir well and cook for 1 to 2 minutes to eliminate the raw flour taste and create a roux base for the gravy.
- Make Gravy: Slowly pour in the beef broth while whisking constantly to prevent lumps. Stir in Worcestershire sauce and bring the mixture to a gentle simmer.
- Simmer Meatballs in Gravy: Return the meatballs to the skillet, nestling them into the onion gravy. Cover and let simmer for 15 to 20 minutes until the meatballs are fully cooked through and the gravy thickens to a rich consistency.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish if desired and serve hot. This dish pairs wonderfully with mashed potatoes, rice, or buttered noodles.
Notes
- Use 80/20 ground beef for juicy and flavorful meatballs.
- Sear meatballs on medium-high heat to develop a good crust without overcooking inside.
- Caramelizing onions slowly deepens the flavor of the gravy.
- Whisk broth in gradually to avoid lumps when making the gravy.
- Simmer covered to keep meatballs moist and allow flavors to meld.
- For a gluten-free version, substitute breadcrumbs and flour with gluten-free alternatives.
