Meatballs with Caramelized Onion Gravy & Creamy Potatoes

Ingredients

Meatballs
 2 lbs Armanino Beef Meatballs
 4 tbsp unsalted butter, divided
 2 large onions, thinly sliced
 Kosher salt
 ½ tsp ground black pepper
 ¼ tsp dried thyme
 1 clove garlic, finely chopped
 2 tbsp all-purpose flour
 2 ½ cups low-sodium beef broth
Potatoes
 2 lbs Yukon gold potatoes, peeled, cut into 2-inch pieces
 ¾ cup milk
 3 tbsp unsalted butter
 finely chopped fresh parsley, for garnish

Directions

Meatballs
1

Let meatballs stand at room temperature while you prepare sauce.

2

Melt 2 Tablespoons butter in large skillet on medium heat. Add onions and a good pinch of salt. Cook 20-30 minutes or until softened and golden brown, stirring frequently.

3

Add pepper, thyme, garlic and another good pinch of salt. Sauté 1 minute. Add remaining 2 Tablespoons butter; stir until melted. Add flour; cook and stir 2 minutes. Stir in broth until combined. Add meatballs; simmer on low heat 10-15 minutes or until heated through and gravy starts to thicken. (If gravy becomes too thick, add additional broth or water.) Season with additional salt and pepper, if desired.

Potatoes
4

Meanwhile, cook potatoes in large pot of boiling salted water 12-15 minutes or until tender but still firm; drain.

5

Heat milk and butter in small saucepan on low heat (or in microwave) until butter is melted.

6

Use potato masher or electric mixer to mash potatoes while slowly adding milk mixture until smooth and creamy. Season with salt and pepper. Serve meatballs and gravy over potatoes; sprinkle with parsley.

Chef’s Tips

  • For a creamier sauce, stir in ¼ cup sour cream to meatball mixture at the very end of cooking time.
  • Omit mashed potatoes and serve meatballs over hot cooked egg noodles.

Ingredients

Meatballs
 2 lbs Armanino Beef Meatballs
 4 tbsp unsalted butter, divided
 2 large onions, thinly sliced
 Kosher salt
 ½ tsp ground black pepper
 ¼ tsp dried thyme
 1 clove garlic, finely chopped
 2 tbsp all-purpose flour
 2 ½ cups low-sodium beef broth
Potatoes
 2 lbs Yukon gold potatoes, peeled, cut into 2-inch pieces
 ¾ cup milk
 3 tbsp unsalted butter
 finely chopped fresh parsley, for garnish

Directions

Meatballs
1

Let meatballs stand at room temperature while you prepare sauce.

2

Melt 2 Tablespoons butter in large skillet on medium heat. Add onions and a good pinch of salt. Cook 20-30 minutes or until softened and golden brown, stirring frequently.

3

Add pepper, thyme, garlic and another good pinch of salt. Sauté 1 minute. Add remaining 2 Tablespoons butter; stir until melted. Add flour; cook and stir 2 minutes. Stir in broth until combined. Add meatballs; simmer on low heat 10-15 minutes or until heated through and gravy starts to thicken. (If gravy becomes too thick, add additional broth or water.) Season with additional salt and pepper, if desired.

Potatoes
4

Meanwhile, cook potatoes in large pot of boiling salted water 12-15 minutes or until tender but still firm; drain.

5

Heat milk and butter in small saucepan on low heat (or in microwave) until butter is melted.

6

Use potato masher or electric mixer to mash potatoes while slowly adding milk mixture until smooth and creamy. Season with salt and pepper. Serve meatballs and gravy over potatoes; sprinkle with parsley.

Meatballs with Caramelized Onion Gravy & Creamy Potatoes

Yields6 Servings

Prep Time15 mins

Cook Time35 mins

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