Meatballs with Caramelized Onion Gravy & Creamy Potatoes
Homestyle cooking at its most comforting, this meat-and-potatoes dish is perfect for a snow day — or any day, really. Two whole onions and a garnish of chopped parsley offer bright notes to complement the richness of the main ingredients.
2 lbs Armanino Gourmet Beef Meatballs
4 tablespoons unsalted butter, divided
2 large onions, thinly sliced
½ teaspoon ground black pepper
¼ teaspoon dried thyme
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
2 ½ cups low-sodium beef broth
2 lbs Yukon gold potatoes, peeled, cut into 2-inch pieces
¾ cup milk
3 tablespoons unsalted butter
finely chopped fresh parsley, for garnish
Let meatballs stand at room temperature while you prepare sauce.
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.
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.
Meanwhile, cook potatoes in large pot of boiling salted water 12-15 minutes or until tender but still firm; drain.
Heat milk and butter in small saucepan on low heat (or in microwave) until butter is melted.
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.
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.