Smothered Meatballs with Gravy (Printable Version)
Savory meatballs cooked in a hearty onion-based gravy for a comforting classic dish.
# What You'll Need:
→ Meatballs
01 -
1 pound lean ground beef (93% lean, 7% fat)
02 -
1 large egg, well beaten
03 -
1/4 cup plain breadcrumbs
04 -
3 tablespoons whole milk
05 -
1 tablespoon minced garlic
06 -
1/4 cup freshly shredded Parmesan cheese
07 -
3 tablespoons finely diced sweet yellow onion
08 -
2 teaspoons Worcestershire sauce
09 -
1 teaspoon Italian seasoning
10 -
1 teaspoon kosher salt
11 -
1 teaspoon freshly cracked black pepper
12 -
2 to 3 tablespoons extra virgin olive oil
→ Gravy
13 -
2 tablespoons salted butter, sliced into pats
14 -
2 cups thinly sliced sweet yellow onion (medium-large onion)
15 -
3 tablespoons all-purpose flour
16 -
1 1/2 cups beef broth
17 -
1 teaspoon Worcestershire sauce
18 -
2 teaspoons kitchen bouquet or preferred browning and seasoning sauce
19 -
1/2 cup water
20 -
1/2 teaspoon kosher salt
21 -
1/2 teaspoon freshly cracked black pepper
22 -
2 teaspoons chopped fresh parsley (optional garnish)
# Step-by-Step Guide:
01 -
Line a baking sheet with parchment paper or heavy-duty aluminum foil and set aside.
02 -
In a large bowl, mix ground beef, egg, breadcrumbs, milk, garlic, Parmesan, onion, Worcestershire sauce, Italian seasoning, kosher salt, and black pepper until evenly combined.
03 -
Use a 1 1/2 tablespoon scoop to portion the mixture and roll each into a tight ball. Place meatballs on the prepared baking sheet, yielding approximately 24 meatballs.
04 -
Heat 2 to 3 tablespoons extra virgin olive oil in a 10 to 12-inch skillet over medium heat until hot but not smoking. Fry meatballs, turning to brown all sides, about 8 to 10 minutes or until cooked through. Avoid overcrowding; fry in batches if needed. Transfer meatballs to a paper towel–lined plate to drain excess oil.
05 -
In the same skillet, melt butter over medium heat. Add sliced onions and sauté until translucent.
06 -
Sprinkle flour over onions and stir constantly for 1 to 2 minutes. Gradually whisk in beef broth, ensuring no lumps remain. Add Worcestershire sauce, kitchen bouquet, and water. Bring to a simmer and cook, stirring occasionally, until thickened. Season with kosher salt and black pepper to taste.
07 -
Return meatballs to skillet and simmer in gravy for 2 to 3 minutes to meld flavors. Garnish with chopped fresh parsley if desired. Serve immediately with mashed potatoes or cooked egg noodles.
# Additional Notes:
01 -
Ensure oil is hot before adding meatballs for a proper sear and to avoid steaming.