Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins | Yield: 15
This is an amazing one-pan meal with juicy meatballs smothered in a luscious gravy with onions. Serve these flavorful meatballs over rice, mashed potatoes, or noodles for a simple, comforting meal perfect for the entire family!
INGREDIENTS :
- 1 Large Egg
- 4 Vidalia Onions – peeled, sliced
- 1 pound Ground Beef
- ¼ c. Breadcrumbs
- 2 tbsp Butter
- 2 tbsp Whole Milk
- 1 tsp Worcestershire Sauce
- 1 tsp Salt
- ½ tsp Pepper
- 4 tbsp Flour
- 1 tsp Worcestershire Sauce
- 1 c. Beef Broth
- 1 c. + Water
- Salt/Pepper
- 1 tsp Dried Italian Seasoning
DIRECTIONS :
Step 1: Mix the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, seasoning, salt, and pepper until just combined. Make sure to not overcook the mixture. Then, roll into 15 meatballs.
Step 2: Into a large pan with high sides heat the oil over medium/high heat. Once the oil is hot, add the meatballs to the pan and cook all sides until browned. Cook the meatballs in batches to not overcrowd the pan. Into a plate, transfer the meatballs and set them aside.
Step 3: To the pan, add the sliced Vidalia Onions with the rest of the meatball grease. Saute the onions for about 5 to 10 minutes or until tender.
Step 4: Add the butter to the pan and start sprinkling the flour a tbsp at a time, stirring after each addition.
Step 5: Gradually pour in the broth, Worcestershire sauce, and water. Keep stirring and bring the mixture to a boil. Adjust the heat to medium/low and simmer. Add the meatballs back to the pan and cook for an additional 10 to 15 minutes until the gravy has thickened and the meatballs are completely cooked. If needed, add more water.
Step 6: To taste, season with salt and pepper. Serve immediately garnished with some fresh parsley. Enjoy the meatballs over rice, mashed potatoes, or noodles.
Nutrition Facts:
Yield: 4, Serving Size: 1
Amount Per Serving: Calories 551, Total Fat 28g, Saturated Fat 12g, Trans Fat 1g, Unsaturated Fat 12g, Cholesterol 163mg, Sodium 1028mg, Carbohydrates 37g, Fiber 4g, Sugar 18g, Protein 38g
MEATBALLS AND GRAVY WITH ONIONS
Ingredients
- 1 Large Egg
- 4 Vidalia Onions – peeled, sliced
- 1 pound Ground Beef
- ¼ c. Breadcrumbs
- 2 tbsp Butter
- 2 tbsp Whole Milk
- 1 tsp Worcestershire Sauce
- 1 tsp Salt
- ½ tsp Pepper
- 4 tbsp Flour
- 1 tsp Worcestershire Sauce
- 1 c. Beef Broth
- 1 c. + Water
- Salt/Pepper
- 1 tsp Dried Italian Seasoning
Instructions
Step 1: Mix the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, seasoning, salt, and pepper until just combined. Make sure to not overcook the mixture. Then, roll into 15 meatballs.
Step 2: Into a large pan with high sides heat the oil over medium/high heat. Once the oil is hot, add the meatballs to the pan and cook all sides until browned. Cook the meatballs in batches to not overcrowd the pan. Into a plate, transfer the meatballs and set them aside.
Step 3: To the pan, add the sliced Vidalia Onions with the rest of the meatball grease. Saute the onions for about 5 to 10 minutes or until tender.
Step 4: Add the butter to the pan and start sprinkling the flour a tbsp at a time, stirring after each addition.
Step 5: Gradually pour in the broth, Worcestershire sauce, and water. Keep stirring and bring the mixture to a boil. Adjust the heat to medium/low and simmer. Add the meatballs back to the pan and cook for an additional 10 to 15 minutes until the gravy has thickened and the meatballs are completely cooked. If needed, add more water.
Step 6: To taste, season with salt and pepper. Serve immediately garnished with some fresh parsley. Enjoy the meatballs over rice, mashed potatoes, or noodles.
