Ultimate Smothered Meatballs Recipe
Indulge in the comfort of homemade meatballs enveloped in a rich, savory sauce. This Ultimate Smothered Meatballs Recipe is perfect for family dinners or meal prep, bringing warmth and satisfaction to the table. Packed with flavor, it's a dish everyone will love.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 skillet
- 1 spatula
- 1 saucepan
- 1 measuring cups and spoons
- 1 meat thermometer (optional)
Ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cups beef broth (480 ml)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional for thickening)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, pepper, and onion powder. Mix until just combined.
- Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 20 minutes, or until cooked through (165°F or 74°C).
- While the meatballs are baking, heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
- Pour in the beef broth, Worcestershire sauce, and soy sauce. Bring to a simmer.
- If you prefer a thicker sauce, whisk the cornstarch and water mixture into the sauce and cook for an additional 2-3 minutes until thickened. Season with salt and pepper to taste.
- Once the meatballs are cooked, add them to the sauce and simmer gently for another 5 minutes to absorb the flavors.
- Serve the smothered meatballs over rice, pasta, or with a side of bread.
Notes
You can substitute ground turkey or chicken for a lighter option. Customize the sauce by adding mushrooms or bell peppers for added flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.