These juicy meatballs are smothered in a rich and savory gravy, perfect to serve over pasta or mashed potatoes for a comforting meal.

– 1 pound lean ground beef

– 1 large egg, well beaten

– 1/4 cup plain breadcrumbs

– 3 tablespoons whole milk

– 1 tablespoon garlic, minced

– 1/4 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

Gravy:

– 2 tablespoons salted butter

– 2 cups sweet yellow onion, thinly sliced

– 3 tablespoons all-purpose flour

– 1 1/2 cups beef broth

– 1 teaspoon Worcestershire sauce

– 2 teaspoons kitchen bouquet

– 1/2 cup water

– 1/2 teaspoon kosher salt

– 1/2 teaspoon fresh cracked black pepper

– 2 teaspoons chopped fresh parsley (optional garnish)

Cook Mode Prevent your screen from going dark

In a large bowl, combine ground beef, egg, breadcrumbs, milk, garlic, Parmesan, onion, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix until just combined—do not overmix.
Shape into meatballs (about 1½ inches in diameter).
Heat olive oil in a skillet over medium heat. Brown the meatballs in batches until golden on all sides. Remove and set aside.
In the same skillet, melt butter and sauté onions until soft and golden. Stir in flour to form a roux.
Gradually whisk in beef broth, Worcestershire sauce, Kitchen Bouquet, and water. Season with salt and pepper.
Return the meatballs to the skillet, cover, and let simmer on low heat for 15–20 minutes until the meatballs are fully cooked and the gravy thickens.
Garnish with fresh parsley and serve hot.

– For a lighter version, you can use ground turkey instead of beef.

– To add a kick of heat, sprinkle some red pepper flakes into the gravy.