Name: Meatballs in Savory Onion Gravy: A Comforting Classic You’ll Crave
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ lbs ground beef; ¼ cup finely minced yellow onion; 2 cloves garlic, minced; ½ cup Italian or plain breadcrumbs; 1 large egg; 2 teaspoons Worcestershire sauce; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 3 tablespoons olive oil (for frying); ¼ cup butter; 1 medium yellow onion, quartered and sliced into ½-inch strips; ½ teaspoon garlic powder; 3 tablespoons all-purpose flour; 2 cups low-sodium beef broth; Salt and freshly ground black pepper, to taste; Chopped fresh thyme, for garnish

Why You’ll Love This Recipe

I like this recipe because it takes simple, everyday ingredients and turns them into a comforting meal that feels hearty and homemade. The meatballs are flavorful and tender, while the onion gravy is savory, silky, and just the right amount of rich. It’s the kind of recipe I crave on chilly evenings when I want something warm and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

1 ½ lbs ground beef
¼ cup finely minced yellow onion
2 cloves garlic, minced
½ cup Italian or plain breadcrumbs
1 large egg
2 teaspoons Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil

For the gravy:

¼ cup butter
1 medium yellow onion, quartered and sliced
½ teaspoon garlic powder
3 tablespoons all-purpose flour
2 cups low-sodium beef broth
Salt and freshly ground black pepper, to taste
Chopped fresh thyme, for garnish

Directions

In a large bowl, I mix the ground beef, minced onion, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper until combined.
Using a scoop, I form meatballs (about 1 ½ tablespoons each) and place them on a parchment-lined baking sheet. I chill them in the refrigerator for 30 minutes so they hold their shape while cooking.
I heat 2 tablespoons of olive oil in a large skillet over medium heat and brown the meatballs in batches, adding more oil as needed. Once browned, I set them aside on a plate and cover to keep warm.
In the same skillet, I melt the butter over medium-low heat, add the onions, and cook for 7–10 minutes until soft and lightly browned.
I sprinkle in garlic powder and flour, stirring constantly for 2 minutes to cook out the raw flour taste.
I gradually whisk in the beef broth and let it simmer until thickened into a smooth gravy. I season with salt and pepper to taste.
I return the meatballs to the skillet and simmer them in the gravy for 8–10 minutes. Before serving, I sprinkle fresh thyme on top.

Servings and timing

This recipe makes 4 servings. It takes about 45 minutes to prep and 20 minutes to cook, for a total time of 1 hour and 5 minutes.

Variations

Sometimes I swap the ground beef with a mix of beef and pork for extra flavor. I also like adding a splash of red wine or a teaspoon of Dijon mustard to the gravy for richness. If I want a lighter version, I make it with ground turkey and chicken broth. For a creamier gravy, I stir in a splash of heavy cream right before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them gently on the stovetop over medium-low heat, adding a splash of beef broth if the gravy has thickened too much. This dish also freezes well—I freeze the meatballs and gravy together in freezer-safe containers for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I bake the meatballs instead of pan-frying them?

Yes, I bake them at 400°F for about 18–20 minutes until browned and cooked through, then add them to the gravy.

What should I serve with meatballs and onion gravy?

I love serving them with mashed potatoes, buttered egg noodles, or rice so the gravy has something to soak into.

Can I make the gravy ahead of time?

Yes, I prepare the gravy in advance and store it in the fridge. When I’m ready to serve, I reheat it and add freshly cooked meatballs.

How do I keep the meatballs tender?

I avoid overmixing the meatball mixture and make sure to chill them before cooking so they hold together without getting tough.

Can I use store-bought meatballs?

Yes, I brown frozen or pre-cooked meatballs and then let them simmer in the onion gravy until heated through.

Conclusion

Meatballs in savory onion gravy is one of my go-to comfort meals. The tender meatballs paired with rich, flavorful gravy make it a dish I always look forward to. Whether I serve it with mashed potatoes or noodles, it’s hearty, satisfying, and the kind of recipe that never fails to bring comfort to the table.

Meatballs in Savory Onion Gravy: A Comforting Classic You’ll Crave