Meatballs and Gravy with Onions

Directions

1. In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix until just combined—do not over-mix. Roll into 15 evenly sized meatballs.
2. Heat a drizzle of oil in a large pan over medium-high heat. Brown meatballs on all sides without overcrowding the pan, about 5–7 minutes. Transfer browned meatballs to a plate and set aside.
3. In the same pan with remaining meatball grease, add sliced Vidalia onions. Sauté 5–10 minutes until onions are tender and slightly caramelized.
4. Add butter to the pan, then sprinkle in flour one tablespoon at a time, stirring between each addition to form a roux.
5. Slowly pour in beef broth, Worcestershire sauce, and water while stirring constantly. Bring to a simmer, then reduce heat to medium-low.
6. Return meatballs to the pan and cook for 10–15 minutes, stirring occasionally, until the gravy thickens and meatballs are cooked through. Add more water as needed to reach desired gravy consistency.
7. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley if desired and serve over mashed potatoes, rice, or noodles.

Recipe Details

Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes
Servings: 4–5
Difficulty: Medium

Variations & Substitutions

• Substitute ground turkey or chicken for a lighter version of the meatballs.
• Use yellow or sweet onions if Vidalia onions aren’t available.
• Add a splash of cream to the gravy for a richer, creamier texture.

Serving Suggestions