Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins | Yield: 15
I cannot wait to make these very satisfying meatballs and gravy with onions again! Juicy meatballs smothered in a luscious Sweet Vidalia Onion Gravy. Serve these meatballs over rice, mashed potatoes, or noodles for an easy and quick meal perfect for even the busiest days!
Ingredients
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2 tbsp Butter
4 Vidalia Onions – peeled, sliced
1 pound Ground Beef
¼ c. Breadcrumbs
1 Large Egg
2 tbsp Whole Milk
1 tsp Dried Italian Seasoning
1 tsp Worcestershire Sauce
½ tsp Pepper
1 tsp Salt
4 tbsp Flour
1 c. Water
1 tsp Worcestershire Sauce
Salt/Pepper
1 c. Beef Broth
How to make Meatballs and Gravy with Onions
Step 1: Mix the ground beef with breadcrumbs, egg, milk, Worcestershire sauce, seasoning, salt, and pepper until just combined. Make sure not to over-mix the mixture. Roll the mixture into about 15 meatballs.
Step 2: Into a large pan with high sides, drizzle the oil and heat over medium-high heat. Once hot, add the meatballs to the pan, keeping in mind not to overcrowd the pan. Cook the meatballs until all sides are browned. Set the meatballs aside to a plate when done.
Step 3: To the pan, add the sliced Vidalia Onions. Saute the Vidalia Onions to the rest of the meatball grease for about 5 to 10 minutes or until tender.
Step 4: To the pan, add the butter. Sprinkle the flour a tbsp at a time, stirring constantly.
Step 5: While stirring, gradually pour in the broth followed by the Worcestershire sauce and water. Allow the mixture to simmer, then adjust the heat to medium/low.
Step 6: Place the meatballs back in the pan and continue to cook for an additional 10 to 15 minutes until the gravy has thickened and the meatballs are completely cooked. If needed, pour in extra water. To taste, season with salt and pepper.
Step 17: Remove from the heat when done and serve the meatballs right away over mashed potatoes, rice, or noodles garnished with some fresh parsley. Enjoy!
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
Ingredients
- 2 tbsp Butter
- 4 Vidalia Onions – peeled, sliced
- 1 pound Ground Beef
- ¼ c. Breadcrumbs
- 1 Large Egg
- 2 tbsp Whole Milk
- 1 tsp Dried Italian Seasoning
- 1 tsp Worcestershire Sauce
- ½ tsp Pepper
- 1 tsp Salt
- 4 tbsp Flour
- 1 c. Water
- 1 tsp Worcestershire Sauce
- Salt/Pepper
- 1 c. Beef Broth
Instructions
Step 1: Mix the ground beef with breadcrumbs, egg, milk, Worcestershire sauce, seasoning, salt, and pepper until just combined. Make sure not to over-mix the mixture. Roll the mixture into about 15 meatballs.
Step 2: Into a large pan with high sides, drizzle the oil and heat over medium-high heat. Once hot, add the meatballs to the pan, keeping in mind not to overcrowd the pan. Cook the meatballs until all sides are browned. Set the meatballs aside to a plate when done.
Step 3: To the pan, add the sliced Vidalia Onions. Saute the Vidalia Onions to the rest of the meatball grease for about 5 to 10 minutes or until tender.
Step 4: To the pan, add the butter. Sprinkle the flour a tbsp at a time, stirring constantly.
Step 5: While stirring, gradually pour in the broth followed by the Worcestershire sauce and water. Allow the mixture to simmer, then adjust the heat to medium/low.
Step 6: Place the meatballs back in the pan and continue to cook for an additional 10 to 15 minutes until the gravy has thickened and the meatballs are completely cooked. If needed, pour in extra water. To taste, season with salt and pepper.
Step 17: Remove from the heat when done and serve the meatballs right away over mashed potatoes, rice, or noodles garnished with some fresh parsley. Enjoy!