MEATBALLS AND GRAVY

Ingredients

Meatballs

• 1 1/2 pounds ground beef
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/2 cup Italian or natural breadcrumbs
• 1 large egg
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil

Meatball sauce

• 1/4 cup butter
• 1 medium yellow onion, quartered and cut into 1/2-inch slices
• 1/2 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

Instructions

Gently combine ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, salt and freshly ground black pepper. a large bowl. Using a 1 1/2 tablespoon spoon, roll the meatballs up to equal proportions and place on a parchment-lined baking sheet. Place the baking sheet in the refrigerator and let the meatballs cool for 30 minutes.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the meatballs to the pan and fry. Work in batches and don’t overcrowd the pan.Add more oil if necessary. Place the meatballs on a plate and cover to keep them warm.
Add the butter to the same pan over medium to medium heat. Add the onions and cook until softened and lightly browned around the edges, about 7 to 10 minutes. Sprinkle the onions with garlic powder and flour.Cook over medium heat for 2 minutes, stirring constantly.
Slowly pour in the beef broth while stirring. Simmer for a few minutes until the mixture has thickened. Season with salt and freshly ground black pepper. Add the browned meatballs back to the pan and simmer for about 8-10 minutes.Sprinkle with fresh chopped thyme.

Notes

Use ground beef with a little fat. The fat gives the meatballs flavor and juiciness and makes them tender.
Gently mix the meat mixture by hand until well combined. Over-mixing will make the meatballs dense and dry.Use a 1 1/2 tablespoon spoon to make it uniform in size, but roll gently with your hands. If the mixture sticks to your hands, moisten them lightly with water.
Place the meatballs in the refrigerator or freezer for about 30 minutes to keep them plump while browning.
It’s best to shake the pan slightly to move the meatballs while browning. This keeps them rounder.It works better than turning them with a utensil.

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