These ground beef meatballs are seared, then simmered over low heat in a dark brown onion gravy. Getting the gravy to the right consistency and turning the meatballs without breaking them takes care. They can be made in large batches and stored in the freezer for several weeks.
Mix the ground beef with the grated onion, breadcrumbs, egg, salt, and black pepper. Shape into round meatballs about the size of an egg.
Sear the meatballs in butter, turning until browned on all sides. Remove them from the skillet.
Cook the sliced onion in the same skillet. Add the flour and cook for 1 minute, then gradually pour in the beef broth, stirring until smooth.
Return the meatballs to the gravy. Cover and cook over low heat for 10 minutes, until the gravy thickens.
Do not crowd the skillet when searing the meatballs; if they are packed together, they will steam instead of browning. Cook in two batches if needed. Allergen: Contains gluten (breadcrumbs and flour), eggs, and dairy (butter).
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