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.