Meatballs with Onion Gravy
Make these meatballs with onion gravy and pair with mashed potatoes and your favorite vegetable for an excellent meal any night of the week!
Servings 6 people
Calories 566kcal
Ingredients
- ½ tablespoon oil
- ½ cup yellow onions diced small, about ¼”
- 1 teaspoon garlic chopped
- 2 lb Ground Beef 80/20 or leaner if you like
- ¼ cup plain bread crumbs
- 1 egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme leaves
- 1 teaspoon parsley chopped fresh
- 4 tablespoon vegetable oil
For The Gravy
- 2 tablespoons butter
- 1 cup yellow onion sliced about ½” thick (approximately ½ of a medium to large-sized onion)
- 1 tablespoon garlic minced
- 3 tablespoon all purpose flour
- ¼ teaspoon salt kosher
- ½ teaspoon black pepper
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
Instructions
- Add the ½ tablespoon of oil, diced onion, and garlic in a small skillet over medium Heat. Cook for about 2-3 minutes until the onions are translucent. Set aside to cool for about 5 minutes.
- a. Note: If the onions for the meat mixture are grated, cooking/cooling can be omitted.
- In a large bowl, combine the ground beef, bread crumbs, egg, Dijon mustard, Worcestershire, salt, pepper, thyme, parsley, and cooked onions. Mix gently until just combined; do not over mix.
- Form the meat into balls using a 1.5 tablespoon scoop and place them on a tray. Use your hands to shape and smooth the meatballs.
- a. Note: A larger-sized meatball will increase cooking time.
- Cover the formed meatball tray with plastic wrap and refrigerate for 15-20 minutes.
- In a deep 10 to 12-inch skillet, Heat the additional 4 tablespoon vegetable oil over medium Heat and add the meatballs - this may need to be done in batches.
- Cook the meatballs for 5-7 minutes, rotating them so they brown on all sides.
- Once all the meatballs are cooked, remove them from the skillet, place them on a new tray, and cover them with foil to keep warm.
- In the same skillet, melt 2 tablespoon of butter, then add the sliced onions. Cook over medium Heat, stirring occasionally, until the onions soften and just start to brown, about 8-10 minutes. Add the minced garlic and cook for an additional 2 minutes.
- Add the flour and mix that in to form a roux; mix until combined.
- Add the salt & pepper and saute into the mixture.
- Add the beef broth and Worcestershire sauce. Bring to a boil and let this cook for about 6 minutes to start to thicken.
- Reduce to low and add the meatballs to the gravy. Cook for 15-20 minutes to heat the meatballs thoroughly.
- Serve warm over whipped mashed potatoes and the pan gravy—optional garnish of fresh chopped parsley.
Video
Notes
- Ground pork, turkey, or chicken are worthy alternatives. The cooking time may need to be adjusted if leaner meat is substituted.
- Store in an airtight container for 3-4 days. To freeze: place in a ziplock freezer bag or freezer-safe container and freeze for up to 3 months.
Nutrition
Serving: 1 serving | Calories: 566kcal | Carbohydrates: 8g | Protein: 30g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 145mg | Sodium: 1277mg | Potassium: 600mg | Fiber: 1g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 4mg
