February 19, 2024
Review RecipeSmothered Meatballs
Experience these irresistible smothered meatballs, where perfectly seared, tender meatballs are covered in brown gravy.
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Our smothered meatballs are a comforting classic that satisfies your cravings for hearty and savory goodness. These meatballs, bathed in rich brown gravy, are guaranteed to be a family favorite.
Smothered Meatballs Ingredients
The homemade meatballs are made from a combination of ground beef and breadcrumbs seasoned with garlic, parmesan, onions, and Worcestershire sauce.
The flavorful and thick gravy comes together with a beef broth base infused with plenty of seasonings, creating the perfect accompaniment to the juicy meatballs.
You’ll need:
For The Meatballs:
- 1 pound of lean ground beef (I used 93%lean/7%fat ground beef)
- 1 large egg, well beaten
- ¼ cup of plain breadcrumbs
- 3 tablespoons of whole milk
- 1 tablespoon of minced garlic
- ¼ cup of freshly shredded parmesan cheese
- 3 tablespoons of finely diced sweet yellow onion
- 2 teaspoons of Worcestershire sauce
- 1 teaspoon of Italian seasoning
- 1 teaspoon of kosher salt
- 1 teaspoon of fresh cracked black pepper
- 2-3 tablespoons of extra virgin olive oil
For The Gravy:
- 2 tablespoons of salted butter, sliced into pats
- 2 cups of thinly sliced sweet yellow onion (a medium-large onion)
- 3 tablespoons of all-purpose flour
- 1½ cups of beef broth
- 1 teaspoon of Worcestershire sauce
- 2 teaspoons of kitchen bouquet (or your favorite browning and seasoning sauce)
- ½ cup of water
- ½ teaspoon of kosher salt
- ½ teaspoon of fresh cracked black pepper
- 2 teaspoons of chopped fresh parsley (optional garnish)
Substitutions and Additions
GROUND BEEF: If you prefer a leaner ground meat option, you can use ground turkey or chicken instead of beef. This substitution works well without compromising flavor.
BREADCRUMBS: For a gluten-free alternative, swap the plain breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
PARMESAN CHEESE: Experiment with different cheeses like pecorino romano or asiago for a unique flavor twist.
WORCESTERSHIRE SAUCE: Try using soy sauce or tamari for an umami boost, especially if you’re out of Worcestershire sauce.
SWEET YELLOW ONION: Red onions or shallots can be used if you’re looking for a milder or different onion flavor.
KITCHEN BOUQUET: If you don’t have kitchen bouquet, substitute it with beef bouillon or a dash of soy sauce for color and flavor.
How To Make This Smothered Meatballs Recipe
Let’s start by making the meatballs before cooking them on the stovetop and making the simple gravy recipe.
STEP ONE: Line a baking sheet with parchment paper or heavy-duty aluminum foil. Set it aside.
STEP TWO: Combine the ground beef, egg, breadcrumbs, milk, garlic, parmesan cheese, onion, Worcestershire sauce, Italian seasoning, kosher salt, and cracked black pepper in a large bowl.
OUR RECIPE DEVELOPER SAYS
When combining the meatball ingredients, mix them until just combined. Overmixing can result in dense meatballs.
STEP THREE: Use a 1½-tablespoon scoop to scoop out the meatball filling. Roll the meat mixture into a tight ball.
Place the meatball on the prepared baking sheet and repeat. I was able to get 24 meatballs.
PRO TIP:
Use a scoop or your hands to ensure uniform meatball sizes. This ensures even cooking times.
STEP FOUR: Heat two to three tablespoons extra virgin olive oil in a 10 to 12-inch skillet over medium heat.
Be sure the oil is hot but not smoking before adding the meatballs. That way, you will get a nice sear without burning the meatballs.
Fry the meatballs, turning them to brown on all sides, for about eight to ten minutes or until cooked through. Transfer the meatballs to a plate lined with paper towels to drain.
PRO TIP:
If your skillet isn’t large enough, fry the meatballs in batches to avoid overcrowding. Overcrowding can lead to steaming instead of frying.
STEP FIVE: In the same skillet, melt the butter over medium heat.
STEP SIX: Add the sliced onion and sauté until translucent.
STEP SEVEN: Sprinkle the flour over the cooked onions, stirring constantly, for one to two minutes.
STEP EIGHT: Slowly whisk in the beef broth to ensure there are no lumps. Add the Worcestershire sauce, kitchen bouquet, and water.
Bring the mixture to a simmer and let it thicken, stirring occasionally. Season with salt and pepper to taste.
STEP NINE: Once the gravy is thickened, add the pan-fried meatballs to the skillet. Let the meatballs simmer in the gravy for two to three minutes.
Garnish with the chopped fresh parsley. Serve immediately over mashed potatoes or cooked egg noodles.
How To Serve
Serve the meatballs and gravy over creamy mashed potatoes for a comforting and hearty meal.
Add a Caesar salad on the side and buttery garlic bread to soak up the delicious gravy.
Create meatball subs with crusty rolls and melted cheese for a satisfying sandwich.
Serve alongside roasted or sauteed vegetables for a balanced dinner.
Our buffalo chicken meatballs and teriyaki meatballs are also great recipes for flavorful meatballs.
When to Serve
FAMILY DINNER: Gather your loved ones for a cozy family dinner and let the smothered meatballs steal the show, served with mashed potatoes.
GAME NIGHT: Elevate your game night with meatball subs, perfect for sharing with friends while watching your favorite sports.
POTLUCK: Impress guests at potluck gatherings with these smothered meatballs, served with toothpicks for easy snacking.
HOLIDAY FEAST: Make holidays memorable by including smothered meatballs as part of your festive spread, complementing the turkey or ham.
MORE BEEF DINNER RECIPES
Storage
Follow our easy guidelines for storing and making these meatballs ahead of time.
MAKE AHEAD: You can prepare the homemade meatballs and gravy separately ahead of time, storing them in the fridge for up to two days. Combine and reheat before serving.
IN THE FRIDGE: Store any leftover meatballs in an airtight container in the fridge for up to three to four days. Reheat them in the microwave or on the stovetop.
IN THE FREEZER: To freeze, place cooled meatballs and gravy in a freezer-safe container for up to three months. Thaw in the fridge overnight and reheat as needed.
REHEATING: Reheat smothered meatballs in the microwave, on the stovetop, or in the oven until they are heated through. Add a splash of water or broth to maintain their juiciness.
Why We Love This Recipe
FLAVORFUL: The blend of tender meatballs and rich, savory gravy creates a combination of flavors that’s hard to resist.
FAMILY FAVORITE: It’s a recipe that appeals to both kids and adults, making it an often-requested family dinner option.
CROWD-PLEASER: Smothered meatballs can please even the pickiest eaters, making them a reliable choice for gatherings.
With tender meatballs covered in rich brown gravy, these smothered meatballs offer comfort and a taste that’s sure to please everyone. Whether it’s a cozy family dinner or a special gathering, smothered meatballs have you covered with their deliciousness.
Frequently Asked Questions
Can I use ground turkey instead of beef?
You can substitute ground turkey for a leaner option with great results.
Can I make the meatballs in advance?
You can prepare the meatballs ahead of time and refrigerate them until you’re ready to cook.
Is it necessary to use kitchen bouquet?
The kitchen bouquet adds color and flavor, but you can substitute beef bouillon or soy sauce.
Can I freeze leftover smothered meatballs?
You can freeze them for up to three months in an airtight container.
Can I use gluten-free breadcrumbs?
Certainly! You can substitute gluten-free breadcrumbs for a gluten-free version of this easy recipe.
What’s the ideal internal temperature for the meatballs?
Aim for an internal temperature of 160°F (71°C) for perfectly cooked meatballs.
Can I make this recipe for a large gathering?
Absolutely. You can scale up the recipe to feed a crowd by doubling or tripling the ingredients.
Can I use a different type of cheese?
You can experiment with different cheeses like pecorino romano or asiago for unique flavors.
How long does it take to cook the meatballs?
Cook the meatballs for about eight to ten minutes until they are browned and cooked through.
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Smothered Meatballs
Experience these irresistible smothered meatballs, where perfectly seared, tender meatballs are covered in brown gravy.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Ingredients
Meatballs
- 1 pound lean ground beef (I used 93%lean/7%fat ground beef)
- 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 olive oil, extra virgin
Gravy
- 2 tablespoons salted butter, sliced into pats
- 2 cups sweet yellow onion, thinly sliced (a medium-large onion)
- 3 tablespoons all-purpose flour
- 1½ cups beef broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons kitchen bouquet, or your 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
- Line a baking sheet with parchment paper or heavy-duty aluminum foil. Set it aside.
- Combine ground beef, egg, breadcrumbs, milk, garlic, parmesan cheese, onion, Worcestershire sauce, Italian seasoning, kosher salt, and cracked black pepper in a large bowl.
- Use a 1½-tablespoon scoop to scoop out the meatball filling. Roll the ground beef mixture into a tight ball. Place the meatball on the prepared baking sheet and repeat (I was able to get 24 meatballs).
- Heat 2-3 tablespoons extra virgin olive oil in a 10 to 12-inch skillet over medium heat. (Be sure the oil is hot but not smoking before adding the meatballs. That way, you will get a nice sear without burning the meatballs.) Fry the meatballs, turning them to brown on all sides, for about 8-10 minutes or until cooked through. (If you use a smaller skillet, you may need to fry the meatballs in batches to ensure they cook evenly. If you overcrowd the skillet, you will steam the meatballs instead of frying) Transfer the meatballs to a plate lined with paper towels to drain.
- In the same skillet, melt the butter over medium heat.
- Add the sliced onion and sauté until translucent.
- Sprinkle the flour over the cooked onions, stirring constantly, for 1-2 minutes.
- Slowly whisk in the beef broth to ensure there are no lumps. Add the Worcestershire sauce, kitchen bouquet, and water. Bring the mixture to a simmer and let it thicken, stirring occasionally. Season with salt and pepper to taste.
- Once the gravy is thickened, add the pan-fried meatballs to the skillet. Let the meatballs simmer in the gravy for 2-3 minutes. Garnish with the chopped fresh parsley. Serve immediately over mashed potatoes or cooked egg noodles.
Notes
- When combining the meatball ingredients, mix them until just combined. Overmixing can result in dense meatballs.
- Use a scoop or your hands to ensure uniform meatball sizes. This ensures even cooking times.
- If your skillet isn’t large enough, fry the meatballs in batches to avoid overcrowding. Overcrowding can lead to steaming instead of frying.
Nutrition
Calories: 414kcal | Carbohydrates: 20g | Protein: 32g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1568mg | Potassium: 704mg | Fiber: 3g | Sugar: 6g | Vitamin A: 530IU | Vitamin C: 7mg | Calcium: 213mg | Iron: 7mg
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Comments
Mary Ellen Schafer says
I made these for a quick dinner, and I got rave reviews from my picky husband. I baked the meatballs rather than frying. I added a tsp of beef soup base to give the gravy a beefier taste. I used onion powder instead if chopped onion in the meatballs/ All inm all, they were a thumbs up. Can’t wait for the leftovers tomorrow!