Savory Meatballs in Onion Gravy: The Ultimate Comfort Food Recipe
Introduction to Savory Meatballs in Onion Gravy
There’s something truly comforting about a plate of meatballs swimming in rich, savory onion gravy. This classic dish brings warmth and satisfaction to any dinner table, perfect for family gatherings or cozy weeknights. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is easy to follow and sure to impress. Let’s dive into this delightful culinary journey!
A Personal Story Behind My Savory Meatballs in Onion Gravy Journey
Growing up, my family had a tradition of gathering around the dinner table every Sunday. One dish that always made an appearance was my grandmother’s famous meatballs in onion gravy. The aroma that filled the house as she prepared them was simply irresistible. I remember sitting impatiently at the table, eager to dig in. Now, I carry on that tradition, sharing this comforting recipe with my own family, creating new memories while honoring the past.
What Makes This Savory Meatballs in Onion Gravy Recipe Special?
This recipe stands out because of the perfect blend of flavors and textures. The meatballs are tender and juicy, thanks to the combination of ground beef and seasonings, while the onion gravy adds a deep, savory richness that elevates the dish. With simple ingredients and a straightforward method, it’s a meal that’s both satisfying and approachable for cooks of all skill levels.
The Full Savory Meatballs in Onion Gravy Recipe
Ingredients
- 1/2 tablespoon oil
- 1/2 cup yellow onions, diced small (about 1/4 inch)
- 1 teaspoon garlic, chopped
- 2 pounds ground beef (80/20 or leaner)
- 1/4 cup plain bread crumbs
- 1 egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon parsley, chopped fresh
- 4 tablespoons vegetable oil
- For The Gravy:
- 2 tablespoons butter
- 1 cup yellow onion, sliced about 1/2 inch thick (approximately 1/2 of a medium to large-sized onion)
- 1 tablespoon garlic, minced
- 3 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
Instructions
- In a small skillet over medium heat, add 1/2 tablespoon of oil, diced onions, and garlic. Cook for 2-3 minutes until onions are translucent. Set aside to cool for 5 minutes.
- In a large bowl, combine ground beef, bread crumbs, egg, Dijon mustard, Worcestershire sauce, salt, pepper, thyme, parsley, and cooked onions. Mix gently until just combined; avoid overmixing to keep the meatballs tender.
- Shape the meat mixture into balls using a 1.5 tablespoon scoop and place them on a tray. Use your hands to shape and smooth the meatballs. Refrigerate the formed meatballs for 15-20 minutes to help them hold their shape during cooking.
- In a deep 10 to 12-inch skillet, heat 4 tablespoons of vegetable oil over medium heat. Add the meatballs in batches and cook for 5-7 minutes, rotating to brown on all sides. Cooking in batches prevents overcrowding, ensuring even cooking.
- Once all meatballs are cooked, remove them from the skillet, place on a tray, and cover with foil to keep warm.
- In the same skillet, melt 2 tablespoons of butter, then add sliced onions. Cook over medium heat until onions soften and start to brown, about 8-10 minutes. Stir occasionally to avoid burning.
- Add minced garlic and cook for an additional 2 minutes, stirring until fragrant.
- Add flour to the skillet and mix to form a roux. This will help thicken your gravy nicely. Add salt, pepper, beef broth, and Worcestershire sauce. Bring to a boil and cook for about 6 minutes to thicken.
- Reduce heat to low, add the meatballs to the gravy, and cook for 15-20 minutes to heat the meatballs thoroughly and allow them to absorb the delicious flavors of the gravy.
- Serve warm over whipped mashed potatoes with the pan gravy. Optionally, garnish with fresh chopped parsley for a burst of color and flavor.
Serving Suggestions and Variations for Savory Meatballs in Onion Gravy
These savory meatballs pair beautifully with whipped mashed potatoes, but you can also serve them over egg noodles or rice for a comforting meal. For a twist, consider adding sautéed mushrooms to the gravy for extra umami flavor. You can also substitute ground turkey or chicken for a leaner option, just remember to adjust the cooking times accordingly to ensure they are fully cooked.
Frequently Asked Questions About Savory Meatballs in Onion Gravy
Can I make this recipe ahead of time?
Absolutely! You can prepare the meatballs and gravy ahead of time and store them in the refrigerator. Simply reheat when ready to serve.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave before serving.
Can I freeze the meatballs?
Yes, you can freeze the uncooked or cooked meatballs. Just make sure to store them in freezer-safe containers or bags. Thaw in the refrigerator before cooking or reheating.
Recipe Stats
- Prep Time: 25 minutes
- Cooking Time: 45 minutes
- Total Time: 70 minutes
- Calories per Serving: 380
- Servings: 6
Savory Meatballs in Onion Gravy
Equipment
- Skillet For browning meatballs and making gravy.
Ingredients
Main Ingredients
- 0.5 tablespoon oil
- 0.5 cup yellow onions, diced small (about 1/4 inch)
- 1 teaspoon garlic, chopped
- 2 pounds ground beef (80/20 or leaner)
- 0.25 cup plain bread crumbs
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme leaves
- 1 teaspoon parsley, chopped fresh
- 4 tablespoons vegetable oil
For The Gravy
- 2 tablespoons butter
- 1 cup yellow onion, sliced (about 1/2 of a medium to large-sized onion)
- 1 tablespoon garlic, minced
- 3 tablespoons all-purpose flour
- 0.25 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
Instructions
- In a small skillet over medium heat, add 1/2 tablespoon of oil, diced onions, and garlic. Cook for 2-3 minutes until onions are translucent. Set aside to cool for 5 minutes.
- In a large bowl, combine ground beef, bread crumbs, egg, Dijon mustard, Worcestershire sauce, salt, pepper, thyme, parsley, and cooked onions. Mix gently until just combined; avoid overmixing to keep the meatballs tender.
- Shape the meat mixture into balls using a 1.5 tablespoon scoop and place them on a tray. Use your hands to shape and smooth the meatballs. Refrigerate the formed meatballs for 15-20 minutes to help them hold their shape during cooking.
- In a deep 10 to 12-inch skillet, heat 4 tablespoons of vegetable oil over medium heat. Add the meatballs in batches and cook for 5-7 minutes, rotating to brown on all sides. Cooking in batches prevents overcrowding, ensuring even cooking.
- Once all meatballs are cooked, remove them from the skillet, place on a tray, and cover with foil to keep warm.
- In the same skillet, melt 2 tablespoons of butter, then add sliced onions. Cook over medium heat until onions soften and start to brown, about 8-10 minutes. Stir occasionally to avoid burning.
- Add minced garlic and cook for an additional 2 minutes, stirring until fragrant.
- Add flour to the skillet and mix to form a roux. This will help thicken your gravy nicely. Add salt, pepper, beef broth, and Worcestershire sauce. Bring to a boil and cook for about 6 minutes to thicken.
- Reduce heat to low, add the meatballs to the gravy, and cook for 15-20 minutes to heat the meatballs thoroughly and allow them to absorb the delicious flavors of the gravy.
- Serve warm over whipped mashed potatoes with the pan gravy. Optionally, garnish with fresh chopped parsley for a burst of color and flavor.