There’s something undeniably comforting about a plate of juicy meatballs covered in a rich, savory onion gravy. This recipe combines hearty beef meatballs with a luscious, flavorful gravy that’s perfect for serving over mashed potatoes, rice, or noodles. The meatballs are seasoned to perfection with herbs and spices, while the gravy is made with a blend of chicken and beef broth, enhancing the dish’s depth. Whether you’re making a cozy family dinner or preparing for guests, this Classic Meatballs with Rich Onion Gravy recipe is sure to satisfy.
Ingredients:
For the Meatballs:
- 3 Tablespoons olive oil (for cooking)
- 1 ½ lbs. ground beef (85% lean)
- ½ yellow onion, finely diced
- ¼ cup breadcrumbs (plain or Italian)
- 2 cloves garlic, minced
- 1 large egg
- 1 Tablespoon ketchup
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons fresh parsley, roughly chopped
For the Gravy:
- 1 medium yellow onion, sliced into ½ inch strings
- 1 Tablespoon unsalted butter
- 1 cup chicken broth
- 1 cup beef broth
- 1 cube of beef bouillon (or 1 teaspoon of Better than Bouillon)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- A couple of drops of Kitchen Bouquet browning and seasoning sauce (optional)
- ¼ cup cold water + 3 tablespoons cornstarch (for thickening)
Instructions:
For the Meatballs:
- Prepare the meatball mixture: In a large bowl, combine the ground beef, finely diced yellow onion, breadcrumbs, minced garlic, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, and chopped parsley. Mix until just combined.
- Form the meatballs: Shape the meat mixture into 1 ½-inch balls. You should get about 18-20 meatballs.
- Cook the meatballs: Heat the olive oil in a large skillet over medium heat. Cook each side for 6-7 minutes or until browned and fully cooked through. Remove the meatballs from the pan and set aside on a plate lined with paper towels to drain any excess oil.
For the Gravy:
- Cook the onions: In the same skillet, melt the butter over medium heat. Add the sliced onions and cook until they soften and start to caramelize, about 5-7 minutes.
- Add the broth: Pour in the chicken broth, beef broth, and add the beef bouillon cube. Stir until the bouillon dissolves.
- Season the gravy: Stir in the onion powder, garlic powder, Worcestershire sauce, and Kitchen Bouquet (if using) to enhance the color and flavor.
- Thicken the gravy: In a small bowl, whisk together ¼ cup cold water and 3 tablespoons cornstarch to create a slurry. Gradually stir the slurry into the gravy, letting it simmer and thicken for 3-4 minutes, stirring constantly to prevent lumps.
- Combine: Add the cooked meatballs back into the skillet with the gravy, gently coating the meatballs in the sauce.
Conclusion:
These Classic Meatballs with Rich Onion Gravy bring together the perfect combination of juicy, flavorful meatballs and a savory, silky onion gravy. Serve them over mashed potatoes or alongside vegetables for a comforting meal that’s sure to please everyone at the table. The deep flavor of the gravy, enhanced by both chicken and beef broth, elevates this simple dish into something special.
Classic Meatballs with Rich Onion Gravy
Juicy beef meatballs are combined with a rich,savory onion gravy in this delicious and comforting dish, perfect for familydinners or cozy evenings at home.
Ingredients
- 3 Tablespoons olive oil for cooking
- 1 ½ lbs. ground beef 85% lean
- ½ yellow onion finely diced
- ¼ cup breadcrumbs plain or Italian
- 2 cloves garlic minced
- 1 large egg
- 1 Tablespoon ketchup
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons fresh parsley roughly chopped
- 1 medium yellow onion sliced into ½ inch strings
- 1 Tablespoon unsalted butter
- 1 cup chicken broth
- 1 cup beef broth
- 1 cube of beef bouillon or 1 teaspoon of Better than Bouillon
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- A couple of drops of Kitchen Bouquet browning and seasoning sauce optional
- ¼ cup cold water + 3 tablespoons cornstarch for thickening
Instructions
For the Meatballs:
- Prepare the meatball mixture: In a large bowl, combine the ground beef, finely diced yellow onion, breadcrumbs, minced garlic, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, and chopped parsley. Mix until just combined.
- Form the meatballs: Shape the meat mixture into 1 ½-inch balls. You should get about 18-20 meatballs.
- Cook the meatballs: Heat the olive oil in a large skillet over medium heat. Cook each side for 6-7 minutes or until browned and fully cooked through. Remove the meatballs from the pan and set aside on a plate lined with paper towels to drain any excess oil.
For the Gravy:
- Cook the onions: In the same skillet, melt the butter over medium heat. Add the sliced onions and cook until they soften and start to caramelize, about 5-7 minutes.
- Add the broth: Pour in the chicken broth, beef broth, and add the beef bouillon cube. Stir until the bouillon dissolves.
- Season the gravy: Stir in the onion powder, garlic powder, Worcestershire sauce, and Kitchen Bouquet (if using) to enhance the color and flavor.
- Thicken the gravy: In a small bowl, whisk together ¼ cup cold water and 3 tablespoons cornstarch to create a slurry. Gradually stir the slurry into the gravy, letting it simmer and thicken for 3-4 minutes, stirring constantly to prevent lumps.
- Combine: Add the cooked meatballs back into the skillet with the gravy, gently coating the meatballs in the sauce.