Super flavorful beef meatballs are browned in a skillet and then set to the side while you make a caramelized onion beef gravy. The meatballs are simmered in the gravy and then served over mashed potatoes or hot buttered noodles.
To make the meatballs, in a large bowl lightly whisk the egg and add the dry minced onion, garlic, Worcestershire Sauce, horseradish, onion powder, kosher salt, pepper and red pepper flakes. Stir to combine
1 eggs, 1 tablespoon dry minced onion, 3 cloves garlic cloves, 1 Tbsp. Worcestershire Sauce, 1 ½ Tbsp. Prepared horseradish, 1 tsp. onion powder, 1 ½ tsp. kosher salt, ½ teaspoon pepper, ¼ teaspoon red pepper flakes
Mix in the breadcrumbs and parsley. Add in the ground beef and lightly mix all of the ingredients until thoroughly combined.
¼ cup + 1 Tbsp. plain bread crumbs, 1 ½ tablespoon fresh parsley, 2 lbs. 85% lean ground beef
Roll the mixture into 1 ½ inch meatballs and place on a rimmed baking sheet (you should have approximately 25 meatballs).
Sprinkle the flour over the meatballs and gently roll/dredge each side of the meatballs in the flour (this helps the meatballs brown nicely with a crisp exterior and a moist interior. The flour also helps the meatballs from falling apart while cooking)
3 Tbsp. flour
Heat the olive oil in a large nonstick skillet over medium heat. Place ½ of the meatballs into the hot oil and brown on all sides – this will take approximately 6-7 minutes.
2 tablespoon olive oil
Remove the browned meatballs to a plate and set aside. Repeat the process with the remaining meatballs and set aside.
Gravy
If there is a lot of oil/grease left in the skillet lightly drain the excess, but leave all of the browned bits - that is flavor country.
Melt the butter in the skillet and add in the sliced onion. Cook, stirring occasionally, over medium-low heat until the onions are soft and starting to caramelize (this will take about 10 minutes)
2 Tbsp. butter, 1 large onion
Pour in 2 cups of beef broth and add the Worcestershire sauce, beef base, onion powder, garlic powder and pepper.
1 ½ Tbsp. Worcestershire sauce, 1 ½ tsp. Beef Base, ½ tsp. onion powder, ½ tsp. garlic powder, ½ teaspoon pepper
Stir and bring to a boil.
Mix the cornstarch with the remaining ¼ cup beef broth. Slowly pour the mixture into the boiling liquid while stirring/whisking.
2 Tbsp. corn starch
When the mixture has thickened to a gravy consistency add the meatballs back into the gravy and simmer over low heat for 15 minutes until the meatballs are warm and cooked through. (165℉ Internal temp is considered fully cooked)
Serving
Serve the meatballs over mashed potatoes (recipes linked above), creamy polenta, or hot buttered egg noodles. Garnish with chopped parsley.