Description
Tender ground beef meatballs are browned in a skillet, then simmered with caramelized onions in a rich brown gravy. Serve them over creamy mashed potatoes, egg noodles, or rice for an easy family comfort food dinner.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 1/2 pounds ground beef, 85% lean
- 1/2 yellow onion, finely diced
- 1/4 cup plain or Italian breadcrumbs
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon ketchup
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons fresh parsley, roughly chopped
- 1 medium yellow onion, sliced into 1/2-inch strips
- 1 tablespoon unsalted butter
- 1 cup chicken broth
- 1 cup beef broth
- 1 beef bouillon cube or 1 teaspoon beef base
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Worcestershire sauce
- 2 to 3 drops browning and seasoning sauce, optional
- 1/4 cup cold water
- 3 tablespoons cornstarch
- Chopped parsley for garnish, optional
Instructions
- Set the olive oil aside. Add the ground beef, diced onion, breadcrumbs, garlic, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, and parsley to a large bowl. Mix gently until just combined.
- Shape the beef mixture into 1 1/2-inch meatballs. Place them on a plate and refrigerate for 15 minutes to help them hold their shape.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Working with five or six meatballs at a time, brown them for about 2 minutes per side. Leave space between them so they brown rather than steam. Transfer each browned batch to a plate.
- Reduce the heat to medium and melt the butter in the same skillet.
- Add the sliced onion and cook for about 15 minutes, stirring often, until soft and lightly caramelized.
- Pour in the chicken broth and beef broth. Add the bouillon, onion powder, garlic powder, and Worcestershire sauce. Scrape the browned pieces from the bottom of the skillet into the liquid.
- Add 2 to 3 drops of browning and seasoning sauce for a darker gravy, if desired.
- Combine the cold water and cornstarch in a covered container. Shake until completely smooth.
- Bring the broth mixture to a boil. Slowly whisk in the cornstarch slurry until the gravy reaches the desired thickness.
- Reduce the heat to medium-low. Return the meatballs to the skillet and spoon the gravy over them.
- Simmer the meatballs in the gravy for about 10 minutes, or until their centers reach 160 degrees F.
- Garnish with parsley and serve hot over mashed potatoes, egg noodles, or rice.
Notes
- Mix the meatball ingredients only until combined. Overmixing can create tough meatballs.
- Refrigerate the shaped meatballs for 15 minutes so they stay together more easily during browning.
- Brown the meatballs in batches and leave space between them.
- Use a nonstick skillet to reduce sticking and make turning the meatballs easier.
- The recipe makes approximately 24 to 27 meatballs.
- The meatballs should reach an internal temperature of 160 degrees F.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled meatballs and gravy in a freezer-safe container for up to 3 months.
- Add a splash of broth or water when reheating if the gravy becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 to 5 meatballs with gravy
- Calories: 307
- Sugar: 2
- Sodium: 664
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 13
- Fiber: 1
- Protein: 27
- Cholesterol: 103