Country-Style Steak Meatballs with Onion Gravy
These meatballs are loaded with flavor and so versatile. Enjoy on subs, over buttery mashed potatoes or in creamy grits.
- 2 pounds ground beef
- 1 cup diced onions
- ½ cup chopped parsley
- 1 cup bread crumbs
- 1 egg
- 3 tablespoons Worcestershire sauce
- 3 tablespoons spicy brown mustard
- ¼ cup ketchup
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup flour
- Frying oil
- 1 large sweet onion, thinly sliced
- 1 (10.75-ounce) can French onion soup
- 1 (10.75-ounce) can golden mushroom soup
- ½ can water
Combine meatball ingredients and mix well. Chill for about an hour to let flavors meld. Using damp hands, make ¾-inch meatballs.
Heat about ¼-inch deep oil in skillet to medium heat. Dust meatballs in flour and fry until browned and fully cooked, about 15 to 20 minutes. Remove and keep warm.
Toss onion in remaining flour, shake off excess and sauté in oil, scraping up browned bits. Once golden, dab any excess oil with paper towel. Add soups and water; whisk to combine with onions until smooth.
Place meatballs into gravy and coat. Garnish with parsley and serve.