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Easy Glazed Meatballs with Mashed Potatoes
This comforting dish combines tender, savory meatballs with sweet caramelized onions and a rich beef gravy. Served over creamy mashed potatoes and finished with fresh parsley, glazed meatballs make a satisfying family dinner that feels hearty, homemade, and wonderfully cozy.
Quick Overview
- Prep Time: Not provided
- Cook Time: Not provided
- Total Time: Not provided
- Servings: Not provided
Why Make This Recipe
- Simple ingredients: Ground beef, breadcrumbs, onion, and pantry staples create a flavorful meal without complicated preparation.
- Rich, comforting flavor: Browning the meatballs and caramelizing the onions adds depth to the beef broth gravy.
- Perfect for family dinners: Served over mashed potatoes, this recipe is filling, familiar, and easy to enjoy.
- One-skillet convenience: The meatballs and onion gravy come together in the same skillet, making cleanup easier.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup onion, finely chopped
- 1 egg
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 cup onion, sliced
- 1 tablespoon flour
- 2 tablespoons fresh parsley, chopped
How to Make It
In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, Worcestershire sauce, salt, and pepper. Mix until the ingredients are evenly incorporated, then form the mixture into meatballs.
In a skillet, heat the olive oil over medium heat.
Add the meatballs to the skillet and brown them on all sides. Browning adds a flavorful crust and helps build the foundation for the gravy.
Remove the browned meatballs from the skillet and set them aside.
In the same skillet, add the sliced onions. Cook until the onions are caramelized, stirring as needed so they cook evenly.
Sprinkle the flour over the caramelized onions and cook for 1 minute. This helps the flour blend into the onion mixture before the broth is added.
Gradually stir in the beef broth, scraping up any browned bits from the bottom of the skillet. These browned bits add extra flavor to the gravy.
Return the meatballs to the skillet. Cover and simmer for 15-20 minutes, allowing the meatballs to cook through while the gravy thickens.
Serve the glazed meatballs hot over mashed potatoes and garnish with fresh parsley.
How to Serve It
- Spoon the meatballs and onion gravy generously over creamy mashed potatoes.
- Add a simple green vegetable, such as steamed green beans, peas, or roasted broccoli.
- Garnish with fresh parsley for a bright finish and serve with warm dinner rolls to soak up the gravy.
How to Store It
Allow leftovers to cool, then place the meatballs and gravy in an airtight container. Store them in the refrigerator and use them within a few days for the best quality.
For longer storage, transfer the cooled meatballs and gravy to a freezer-safe container. Leave a little space for expansion, seal well, and freeze. Thaw frozen leftovers in the refrigerator before reheating.
Reheat gently in a covered skillet over low to medium heat until hot, stirring the gravy occasionally. You can also reheat individual portions in the microwave, using short intervals and stirring between each one. Reheat the mashed potatoes separately and add a small amount of liquid if they seem dry.
Helpful Tips
- Avoid overmixing the meatball mixture, as this can make the meatballs dense instead of tender.
- Brown the meatballs in batches if needed so they have enough space to sear rather than steam.
- Scrape the browned bits from the skillet when adding the beef broth to bring extra savory flavor into the gravy.
Optional Variations
- Replace some or all of the ground beef with ground pork for a softer texture and richer flavor.
- Add a pinch of dried thyme or garlic powder to the meatball mixture for an extra layer of seasoning.
- Stir a small amount of cream into the finished gravy for a smoother, creamier sauce.
Frequently Asked Questions
Can I prepare the meatballs ahead of time?
Yes. Form the meatballs ahead of time and keep them covered in the refrigerator until you are ready to brown and simmer them.
How do I know when the meatballs are done?
The meatballs should be fully cooked through after simmering for 15-20 minutes. If you are checking with a thermometer, the center should reach a safe temperature for ground beef.
Can I use prepared mashed potatoes?
Yes. Homemade or prepared mashed potatoes both work well as a base for the meatballs and gravy.
Why is my gravy too thin?
Allow it to simmer a little longer uncovered so excess liquid can reduce. Be sure to stir occasionally to prevent sticking.
Can I freeze the meatballs with the gravy?
Yes. Cool the meatballs and gravy completely, then freeze them together in an airtight, freezer-safe container.
Glazed Meatballs with Onion Gravy
This comforting dish combines tender, savory meatballs with sweet caramelized onions and a rich beef gravy, served over creamy mashed potatoes.
Ingredients
For the Meatballs
- 1 pound ground beef Can substitute with ground pork for a richer flavor.
- 1/2 cup breadcrumbs Use plain or seasoned.
- 1/4 cup onion, finely chopped Add to the meat mixture.
- 1 whole egg Acts as a binder.
- 1 teaspoon Worcestershire sauce Adds depth to the flavor.
- to taste Salt and pepper Season as per your taste.
For the Gravy
- 2 tablespoons olive oil For browning meatballs.
- 1 cup beef broth Use low sodium if preferred.
- 1 cup onion, sliced To caramelize for the gravy.
- 1 tablespoon flour To thicken the gravy.
- 2 tablespoons fresh parsley, chopped For garnishing.
Instructions
Preparation
- In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, Worcestershire sauce, salt, and pepper. Mix until evenly incorporated, then form into meatballs.
Cooking Meatballs
- Heat olive oil in a skillet over medium heat.
- Add the meatballs to the skillet and brown them on all sides. This adds a flavorful crust.
- Remove the browned meatballs from the skillet and set them aside.
Making the Gravy
- In the same skillet, add the sliced onions and cook until caramelized, stirring as needed.
- Sprinkle flour over the caramelized onions and cook for 1 minute.
- Gradually stir in the beef broth, scraping up any browned bits from the skillet.
- Return the meatballs to the skillet, cover, and simmer for 15-20 minutes, allowing the meatballs to cook through.
Serving
- Serve the glazed meatballs hot over mashed potatoes and garnish with fresh parsley.
Notes
To store leftovers, allow them to cool completely, place in an airtight container, and refrigerate. For longer storage, freeze in a freezer-safe container, reheating gently before serving.
