This One-Pan Meatballs and Gravy with Onions is a simple yet satisfying weeknight dinner recipe for the whole family. Easy Swedish-style meatballs smothered with a Sweet Vidalia Onion Gravy served over mashed potatoes, rice or noodles.
This recipe is in partnership with Vidalia Onions.
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Pan-Fried Meatballs Cooked In Thick Onion Gravy
This meatball dinner is a hearty meal that comes together with minimal effort. It may not be a 15 minute – dump everything in a pan type of recipe, but for a scratch made dinner it is on the easier side. And it is a one pan meal so less dishes to wash.
The meatballs are a basic ground beef mixture that are pan fried. Then just saute onions, build a gravy and let the meatballs finish cooking in a rich, flavorful sauce. This will be a new go-to meal that the entire family will love!
Vidalia Onions are a mild, sweet onion grown in a specific area within Southern Georgia. I’m originally from Georgia so I may be a tad bit biased when I say these onions are the best. But no, they really are The Best!
These onions are so mild they don’t even cause tears. I can attest to this because standard onion have me bawling and Vidalia Onions don’t even cause one tear. The quality and flavor of Vidalia Onions are unbeatable!
Check out the GIVEAWAY on THIS INSTAGRAM POST for a chance to win some Vidalia Onions.
How Long Does It Take To Cook Meatballs In Sauce
These meatballs are first pan fried so they don’t require a long cooking time in the sauce. About 10-15 minutes should do the trick.
Can You Use Store-Bought Meatballs
You sure can. . . whatever makes life a little easier, right? The cooking time on the meatballs may need to be adjusted according to the package instructions.
Ingredients Needed For Meatballs and Onion Gravy (screenshot for grocery list)
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
How To Make Meatballs In Gravy
- 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.
What Can You Eat With Meatballs
Potatoes, vegetables, rice or noodles all go great with this dish. Here are a few side dish recipe ideas:
Mashed Potatoes + Spinach – Mushroom Cauliflower Rice – Oven Roasted Potatoes – Easy Rice Pilaf – Air Fryer Baked Potatoes – Buttered Egg Noodles
In the mood for meatballs? Here are a few more recipes to try:
Taco Cheese Stuffed Meatballs – Baked Spaghetti + Meatballs – Garlic Rosemary Whole30 Meatballs
This One-Pan Meatballs and Gravy with Onions is a simple yet satisfying weeknight dinner recipe for the whole family. Easy Swedish-style meatballs smothered with a Sweet Vidalia Onion Gravy served over mashed potatoes, rice or noodles. Combine ground beef, breadcrumbs, egg, milk, worcestershire sauce, seasoning, salt and pepper. Mix until just combined, do not over-mix. Roll into 15 meatballs.
Meatballs and Gravy with Onions
Ingredients
Instructions
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.Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 551 Total Fat 28g Saturated Fat 12g Trans Fat 1g Unsaturated Fat 12g Cholesterol 163mg Sodium 1028mg Carbohydrates 37g Net Carbohydrates 0g Fiber 4g Sugar 18g Sugar Alcohols 0g Protein 38g
Can you put the print button up near the top of the recipe, you have to scroll all the way almost to the bottom to get to print it. I love your recipes, but it is a pain to go all the way down to get to print it.
This took me over an hour and a half to cook. I think you need to put an accurate time frame in your post.
Strange, that is quite a difference from my cook time. Did you pan fry the meatballs until brown before cooking in gravy?