All Comfort and deeply satisfying, these meatballs simmer in a silky onion gravy powered by mushroom stock for rich flavor without heaviness.
Featured Standouts
Pork & Beef
The protein selection is everything that makes up a meatball. To achieve a juicy, tender texture and a rich umami flavor, these spheres are crafted from a blend of ground meats specifically pork and beef. The beef provides a deep, meaty flavor, while the pork contributes flavor and helps maintain the meatball’s structure.
Yellow Onion
The yellow onion brings to mind the onion in liver and onions. This flavor is prominent but doesn’t get smothered by the gravy as one might anticipate. The onions serve as a counterpoint to the meatballs rather than being a component of the gravy.
Mushroom Stock
This rich, earthy liquid is the backbone of the onion gravy. It provides an intense, naturally savory, and often darker hue to the sauce, significantly deepening the overall flavor without overwhelming the delicate meatball seasoning. The mushroom notes harmonize perfectly with the caramelized onions, creating an incredibly complex and satisfying gravy.
Calabrian Croutons
Providing a necessary textural contrast and a spark of heat, Calabrian croutons are a standout addition. These are not your typical dry bread squares; they are robust croutons, perhaps made from sourdough or a rustic bread, and seasoned with the fiery, smoky, and slightly sweet flavor of Calabrian chili peppers. Their addition provides a welcome crunch and a memorable, piquant warmth that cuts through the richness of the meat and gravy, elevating the dish from comfort food to a more nuanced culinary experience.
Parmesan
Parmesan offers a final, critical layer of salty, nutty flavor and a fine, creamy texture when it melts slightly over the hot components. It ties all the savory elements together, ensuring a well-rounded and deeply flavorful final bite.
TIPS & TRICKS FOR THE BEST MEATBALLS & ONIONS
Soak Bread Fully for Tender Meatballs
Don’t just dampen the bread or breadcrumbs; ensure they are fully saturated in milk. This is a crucial step often overlooked. The soaked bread, known as a panade, keeps the meatballs moist, prevents them from drying out during cooking, and results in a lighter, more tender texture that practically melts in your mouth. Squeeze out any excess liquid before mixing into the meat.
Brown Meatballs Before Simmering for Deeper Flavor
Searing the meatballs creates a rich, complex layer of flavor through the Maillard reaction. This caramelization on the surface adds savory depth that will permeate the gravy as the meatballs simmer. Brown them on all sides in a hot pan, then set them aside while you build the gravy. The small browned bits (fond) left in the pan are the foundation of your gravy’s intense flavor.
Slice Onions Thick So They Don’t Melt into the Gravy
Precision cutting is key here. The goal is for these onions are not to completely soften and virtually dissolve into the gravy. You want meaty slices that can be eaten with the meatballs.
Whisk Flour into Fat Fully to Avoid Lumps (Making a Roux)
The base of a traditional gravy is a roux, an equal-parts mixture of fat (like butter or the pan drippings from browning the meatballs) and flour. Heat the fat, then whisk in the flour constantly until a smooth paste forms. Cook the roux for 1-2 minutes until it loses its raw flour smell and takes on a light nutty scent. This simple step is vital for creating a lump-free, silky-smooth gravy base before you introduce the mushroom stock. Slowly whisk in the cold stock to the hot roux (or vice versa) to ensure the smoothest results.
Inclusive Adaptations
Use Gluten-Free Bread or Crumbs as Needed
A high-quality gluten-free bread or gluten-free panko breadcrumbs works perfectly for the panade. Ensure they are well-soaked to provide the necessary moisture and binding.
Sub Dairy-Free Milk and Cheese Alternatives
The milk used for soaking the bread can be easily replaced with a neutral-flavored dairy-free milk (like unsweetened almond or oat milk). If the recipe calls for cheese, use your favorite dairy-free shreds or a plant-based cream cheese alternative for binding.
For Softer Texture Needs, Simmer Meatballs Longer at Low Heat
If the dish is being prepared for individuals with chewing or swallowing difficulties, increase the simmering time. A longer, slower simmer (an additional 15–30 minutes) at a very gentle temperature will break down the meat fibers further, resulting in exceptionally tender, shreddable meatballs and a rich, concentrated gravy.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Skillet
Mixing bowl
Whisk
Spatula
SIMILAR INGREDIENTS TO
PORKCHOPS W/ WHISKEY RED ONIONS AND APPLE SAUCE
SOUTHERN-STYLE OXTAILS
SMOKED CHICKEN + GRAVY
ENJOY THIS RECIPE WITH
CHEESY GRUYERE & SWISS ROASTED ASPARAGUS
TRIPLE CREAM STUFFED POTATOES
CHOPPED CHERRY & SPINACH SALAD
Recipe
Meatballs & Onions
Ingredients
Method
- Prepare and Brown the Meatballs:
- In a bowl, soak the croutons (or torn bread) in the milk.
- Add the remaining meatball ingredients (parmesan, eggs, sea salt, garlic powder, and black pepper) and mix thoroughly to form the meatball mixture.
- Shape the mixture into meatballs.
- Brown the meatballs in a skillet, then remove and set them aside.
- Fry the Onions:
- In the cast iron skillet, add oil and heat over medium-high heat.
- Fry the onions on both sides for three to five minutes until a desirable color has formed.
- Season the onions with a sprinkle of salt and remove them from the pan.
- Make the Gravy:
- If the pan is dry, add butter.
- Stir in the flour.
- Whisk in the mushroom or vegetable stock.
- Simmer and Finish:
- Return the browned meatballs and minced garlic to the skillet with the gravy.
- Simmer until the meatballs are cooked through and the gravy has thickened.Finish with salt and pepper to taste.
- Top the dish with the fried onions before serving.
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