Description
Hearty Italian “smothered meatballs” bring comfort and rich flavor straight from Nonna’s kitchen, delivering pure culinary warmth. Savory beef nestled in silky marinara sauce promises a memorable meal that welcomes you to indulge in authentic, soul-satisfying comfort.
Ingredients
Scale
Meat and Protein:
- 1 pound lean ground beef
- 1 large egg
- 1/4 cup parmesan cheese, freshly shredded
Herbs, Seasonings, and Binding Agents:
- 1/4 cup plain breadcrumbs
- 3 tablespoons whole milk
- 1 tablespoon garlic, minced
- 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
Cooking Liquids and Oils:
- 2 to 3 tablespoons olive oil
Gravy Ingredients:
- 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)
Instructions
- In a spacious mixing vessel, thoroughly blend ground beef with egg, breadcrumbs, milk, minced garlic, grated Parmesan, finely chopped onion, Worcestershire sauce, Italian seasoning, salt, and pepper, ensuring ingredients are just incorporated without excessive manipulation.
- Craft uniform spherical meatballs approximately 1½ inches in diameter, maintaining consistent size for even cooking.
- Warm olive oil in a cast-iron skillet over medium temperature, methodically browning meatballs in batches until achieving a rich golden exterior on all surfaces, then transfer to a separate plate.
- Utilizing the same skillet, melt butter and gently caramelize onions until translucent and golden, then sprinkle flour to create a smooth roux, stirring continuously.
- Gradually introduce beef broth, additional Worcestershire sauce, Kitchen Bouquet, and water, whisking systematically to prevent lumps and develop a silky sauce consistency.
- Carefully reintroduce meatballs into the simmering sauce, covering the skillet and allowing them to cook slowly for 15-20 minutes, ensuring complete internal cooking and sauce thickening.
- Once meatballs are thoroughly cooked and gravy has reached desired consistency, garnish with freshly chopped parsley and serve immediately while piping hot.
Notes
- Meat Selection Matters: Choose ground beef with 80/20 fat content for juicier, more flavorful meatballs that won’t dry out during cooking.
- Gentle Mixing Technique: Use a light touch when combining ingredients to prevent dense, tough meatballs by avoiding excessive handling of the meat mixture.
- Roux Perfection: Carefully cook the flour and butter mixture until it turns golden to develop a rich, nutty flavor without burning, creating a more complex gravy base.
- Gluten-Free Adaptation: Swap regular breadcrumbs for gluten-free alternatives and use cornstarch instead of flour to make this dish suitable for those with gluten sensitivities.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg