Description
Indulge in these incredibly tender and juicy ground beef meatballs, infused with a creamy texture and smothered in a rich onion gravy. Perfect for a cozy dinner, this dish promises warmth and satisfaction in every bite.
Ingredients
Scale
- 1 lb Ground Beef (80/20 lean-to-fat ratio)
- 1/4 cup Heavy Cream or Whole Milk
- 1/2 cup Plain Breadcrumbs or Panko Breadcrumbs
- 1 large Egg
- 1 Onion, finely minced or grated
- 2 cloves Garlic, minced
- 1 tbsp Worcestershire Sauce
- 1 tsp Dried Parsley
- 1 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- Salt, to taste
- Black Pepper, to taste
- 2 Yellow Onions, sliced
- 2 cups Beef Broth
- 2 tbsp All-Purpose Flour
- 2 tbsp Olive Oil
- 1 tbsp Butter
- Salt, for seasoning the gravy
- Black Pepper, for seasoning the gravy
- Pinch of Dried Thyme or Rosemary, for seasoning the gravy
- Dash of Worcestershire Sauce or 1 tsp Balsamic Vinegar, for seasoning the gravy
Instructions
- In a large bowl, gently combine the ground beef, breadcrumbs, egg, finely minced or grated onion, minced garlic, heavy cream (or whole milk), Worcestershire sauce, dried herbs, salt, and black pepper. Use your hands to mix until just combined.
- Lightly wet your hands to prevent sticking. Roll the mixture into uniform balls, about 1 to 1.5 inches in diameter. Place them on a plate or baking sheet.
- Heat a large skillet or Dutch oven over medium-high heat with a tablespoon or two of olive oil. Once hot, carefully add the meatballs in batches, browning them on all sides until a nice crust forms. Remove the browned meatballs from the pan and set them aside.
- Reduce the heat to medium. Add the sliced yellow onions to the same skillet, scraping up any browned bits from the bottom of the pan. Sauté the onions slowly for 10-15 minutes until they are beautifully softened and caramelized.
- Sprinkle the all-purpose flour over the caramelized onions. Stir constantly for about 1-2 minutes to create a roux.
- Gradually whisk in the beef broth, scraping the bottom of the pan to incorporate any remaining flavorful bits. Bring the gravy to a gentle simmer, allowing it to thicken.
- Return the browned meatballs to the simmering gravy, ensuring they are mostly submerged. Reduce the heat to low, cover the skillet, and let the meatballs simmer in the gravy for 15-20 minutes until cooked through and tender.
- Taste the gravy and adjust seasoning with salt, black pepper, and any additional Worcestershire sauce or herbs if desired. Serve hot.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 meatball with gravy
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg
Keywords: Avoid overmixing the meatball mixture to prevent tough meatballs. Caramelize the onions slowly for the best flavor, and adjust the gravy consistency as needed with beef broth or cornstarch slurry.