Mama’s Meatballs and Onion Gravy
Hello everyone! It’s been awhile since I’ve posted, but that’s because we’ve been very busy here at Big G Farm.
The chickens outgrew their brooder and moved into their luxury coop. I’m pretty sure we have 4 Rhode Island Red roosters, so we are going to be trying to rehome them and get more hens.
The garden is planted and doing really well. I can’t wait to get those fresh veggies and cook with the fresh herbs!
Today’s recipe is one that my mama used to make. It’s nothing fancy, just deliciously simple comfort food. As soon as the meatballs begin to cook, I’m flooded with memories of her. When My Man smells it he remembers the first time she made it for him.
Mama served this over rice or mashed potatoes. It’s great either way. I really like it with rice. The Girl Child loves mashed potatoes and My Man really loves it served that way. So, it gets served with mashed potatoes a lot.
You can absolutely make this with gravy you make from scratch, but I use the packages of McCormick brown gravy mix. That’s the way mama made it, and its delicious.
If you’d like to try this comforting meal, here’s what you’ll need:
1 – 1 1/2 lbs ground beef
1 egg
2 – 3 slices of bread (torn into small pieces)
3 tsp Worcestershire sauce (divided)
1 TBSP dry minced onion
1 tsp McCormick hamburger seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 tsp Frank’s Red Hot
2 packages McCormick brown gravy mix
1 1/2 cups water
1/2 cup beef broth
1/2 tsp thyme
3 – 4 medium sized onions (peeled and sliced)
Salt and pepper to taste
Ok. Let’s do this!
In a large mixing bowl, combine ground beef, bread, egg, minced onion, onion powder, garlic powder, hamburger seasoning, Frank’s Red Hot, 1 tsp Worcestershire sauce and salt and pepper to taste. Use your hands to mix and thoroughly combine ingredients.
Form meatballs by hand, using about 1 1/2 TBSP of ground beef mixture. You can also use a cookie scoop for this process to achieve more uniformly sized meatballs.
Place meatballs in a large skillet with a drizzle of oil and brown on all sides over medium high heat.
Remove meatballs from skillet and set aside. Add sliced onions to skillet and saute for 5 – 10 minutes until soft.
When onions are soft, push them to one side of the skillet and add water, broth, remaining Worcestershire sauce, thyme and brown gravy mix to skillet. Stir to combine. Salt to taste.
Bring onion gravy to a simmer, then turn heat to medium low.
Add meatballs back to skillet. Continue to simmer for about 5 – 10 minutes or until gravy has reached desired thickness and meatballs are heated through. (If you need to thin gravy, add a small amount of broth or water)
Top with fresh parsley (if desired) and serve over rice or mashed potatoes.
I hope y’all enjoy this yummy comfort food!
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Mama’s Meatballs and Onion Gravy
Ingredients
- 1 – 1 1/2 lbs ground beef
- 1 egg
- 2 – 3 slices of bread torn into small pieces
- 3 tsp Worcestershire sauce divided
- 1 TBSP dry minced onion
- 1 tsp McCormick hamburger seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp Frank’s Red Hot
- 2 packages McCormick brown gravy mix
- 1 1/2 cups water
- 1/2 cup beef broth
- 1/2 tsp thyme
- 3 – 4 medium sized onions peeled and sliced
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground beef, bread, egg, minced onion, onion powder, garlic powder, hamburger seasoning, Frank’s Red Hot, 1 tsp Worcestershire sauce and salt and pepper to taste. Use your hands to mix and thoroughly combine ingredients.
- Form meatballs by hand, using about 1 1/2 TBSP of ground beef mixture. You can also use a cookie scoop for this process to achieve more uniformly sized meatballs.
- Place meatballs in a large skillet with a drizzle of oil and brown on all sides over medium high heat.
- Remove meatballs from skillet and set aside. Add sliced onions to skillet and saute for 5 – 10 minutes until soft.
- When onions are soft, add water, broth, remaining Worcestershire sauce, thyme and brown gravy mix to skillet. Stir to combine. Salt to taste.
- Bring onion gravy to a simmer, then turn heat to medium low.
- Add meatballs back to skillet. Continue to simmer for about 5 – 10 minutes or until gravy has reached desired thickness and meatballs are heated through. (If you need to thin gravy, add a small amount of broth or water)
- Top with fresh parsley (if desired) and serve over rice or mashed potatoes.