Description
Smothered Meatballs are a hearty and flavorful dish featuring tender beef meatballs seared to perfection and simmered in a rich, savory onion gravy. This comforting American recipe is perfect for an easy dinner or appetizer and can be served over mashed potatoes or egg noodles for a satisfying meal in under an hour.
Ingredients
Meatballs
- 1 pound lean ground beef (93% lean/7% fat)
- 1 large egg, well beaten
- ¼ cup plain breadcrumbs
- 3 tablespoons whole milk
- 1 tablespoon garlic, minced
- ¼ cup parmesan cheese, freshly shredded
- 3 tablespoons sweet yellow onion, finely diced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 2 to 3 tablespoons extra virgin olive oil
Gravy
- 2 tablespoons salted butter, sliced into pats
- 2 cups sweet yellow onion, thinly sliced (medium-large onion)
- 3 tablespoons all-purpose flour
- 1½ cups beef broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons kitchen bouquet or favorite browning and seasoning sauce
- ½ cup water
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 2 teaspoons chopped fresh parsley (optional garnish)
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper or heavy-duty aluminum foil and set it aside to hold the meatballs after forming.
- Make Meatball Mixture: In a large bowl, combine ground beef, beaten egg, breadcrumbs, milk, minced garlic, parmesan cheese, finely diced onion, Worcestershire sauce, Italian seasoning, kosher salt, and cracked black pepper. Mix gently until just combined to avoid dense meatballs.
- Form Meatballs: Using a 1½-tablespoon scoop or your hands, portion the mixture into uniform balls and place them on the prepared baking sheet. This recipe yields about 24 meatballs.
- Fry Meatballs: Heat 2 to 3 tablespoons of extra virgin olive oil in a 10 to 12-inch skillet over medium heat until hot but not smoking. Fry the meatballs in batches if necessary, turning to brown all sides evenly for 8-10 minutes or until cooked through. Avoid overcrowding the pan to prevent steaming. Transfer cooked meatballs to a paper towel-lined plate to drain excess oil.
- Sauté Onions: In the same skillet, melt butter over medium heat. Add the thinly sliced onions and sauté until they become translucent and soft, about 5-7 minutes.
- Make Gravy: Sprinkle the flour over the cooked onions and stir constantly for 1-2 minutes to form a roux. Gradually whisk in beef broth to prevent lumps. Add Worcestershire sauce, kitchen bouquet, and water. Bring the mixture to a simmer and cook until thickened, stirring occasionally.
- Simmer Meatballs in Gravy: Return the meatballs to the skillet, coating them in the gravy. Let them simmer for 2-3 minutes to absorb flavor and heat through.
- Garnish and Serve: Sprinkle with chopped fresh parsley if desired. Serve immediately over mashed potatoes or cooked egg noodles for a complete meal.
Notes
- Mix meatball ingredients only until just combined to keep meatballs tender and avoid toughness.
- Use a scoop or your hands to make uniform-sized meatballs for even cooking.
- Fry meatballs in batches if your skillet is small to prevent overcrowding and steaming.
- Kitchen bouquet enhances gravy color and flavor but can be substituted with your preferred browning sauce.
- Serve over mashed potatoes, egg noodles, or rice for a filling meal.
