Description
Smothered Meatballs are a savory and comforting American dish featuring perfectly seared ground beef meatballs simmered in a rich, flavorful onion gravy. This easy-to-make recipe takes just under an hour and is ideal for a satisfying dinner served over mashed potatoes or egg noodles.
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; about one 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 the Baking Sheet: Line a baking sheet with parchment paper or heavy-duty aluminum foil and set aside for the meatballs.
- Mix Meatball Ingredients: 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 fresh cracked black pepper. Mix thoroughly to evenly distribute all ingredients.
- Form Meatballs: Using a 1½-tablespoon scoop, portion out the meat mixture and roll into tight balls. Place each meatball on the prepared baking sheet. You should get about 24 meatballs.
- Sear the Meatballs: Heat 2-3 tablespoons of extra virgin olive oil in a 10-12 inch skillet over medium heat. Ensure the oil is hot but not smoking before adding meatballs. Fry the meatballs, turning them to brown all sides evenly, for approximately 8-10 minutes until cooked through. Fry in batches if necessary to avoid overcrowding and steaming. Transfer meatballs to a paper towel-lined plate to drain excess oil.
- Sauté Onions for Gravy: In the same skillet, melt the butter over medium heat. Add the thinly sliced onions and sauté until they become translucent and soft.
- Make the Gravy Base: Sprinkle flour over the cooked onions and stir constantly for 1-2 minutes to cook the flour without burning it.
- Add Liquids and Seasonings: Slowly whisk in the beef broth to prevent lumps. Add Worcestershire sauce, kitchen bouquet, and water. Bring the mixture to a gentle simmer and allow it to thicken, stirring occasionally. Season with salt and pepper to taste.
- Simmer Meatballs in Gravy: Once the gravy is thickened, add the pan-fried meatballs back into the skillet, spooning gravy over them. Let them simmer together for 2-3 minutes to meld flavors and heat through.
- Garnish and Serve: Sprinkle chopped fresh parsley over the meatballs for garnish. Serve immediately over mashed potatoes or cooked egg noodles for a classic, comforting meal.
Notes
- Ensure the skillet is not overcrowded when frying meatballs to get a proper sear instead of steaming.
- Use fresh parmesan cheese for best flavor in the meatballs.
- Kitchen bouquet adds a rich, deep color and additional flavor to the gravy; it can be substituted with other browning sauces.
- For a lower fat option, you can use extra lean ground beef but the meatballs may be less juicy.
- Serve with creamy mashed potatoes or buttered egg noodles for a complete traditional plate.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently in the gravy on stovetop.
