Meatballs and Gravy with Onions


  • 1 Lb Ground Beef
  • ¼ Cup Breadcrumbs
  • 1 Large Egg
  • 2 Tablespoons Whole Milk
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Dried Italian Seasoning
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 4 Vidalia Onions – peeled, sliced
  • 2 Tablespoons Butter
  • 4 Tablespoons Flour
  • 1 Cup Beef Broth
  • 1 teaspoon Worcestershire Sauce
  • 1 Cup+ Water
  • Salt/Pepper


  • Combine ground beef, breadcrumbs, egg, milk, worcestershire sauce, seasoning, salt and pepper. Mix until just combined, do not over-mix. Roll into 15 meatballs.
  • Drizzle oil into a large pan (preferably a pan with high sides) over medium/high heat. Place meatballs into pan ensuring not to overcrowd. Brown all sides and transfer to a plate, set aside.
  • Add sliced Vidalia Onions to the pan with remaining meatball grease. Saute 5-10 minutes or until onions are tender.
  • Add butter to pan then begin sprinkling flour one tablespoon at a time, stirring between each addition
  • Slowly pour in broth, worcestershire sauce and water while stirring. Bring to a simmer then reduce heat to medium/low.
  • Return meatballs to pan and cook until gravy is thick and meatballs are cooked through (10-15 minutes) Add more water if needed during this time
  • Salt and pepper to taste. Serve topped with fresh parsley over mashed potatoes, rice or noodles.

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