Ground beef meatballs are seared first, then simmered slowly in a rich brown onion gravy. Keeping the gravy's consistency balanced and turning the meatballs without breaking them takes a practiced hand; a big batch freezes well for weeks.
Knead the ground beef with the grated onion, breadcrumbs, egg, salt and black pepper, then shape into egg-sized round meatballs.
Sear the meatballs in butter, turning until every side is browned, then remove from the pan.
In the same pan, cook the sliced onion, stir in the flour and cook for 1 minute, then whisk in the beef stock a little at a time until smooth.
Return the meatballs to the gravy and simmer covered over low heat for 10 minutes, until the gravy thickens.
Do not crowd the pan while searing the meatballs; piled up they steam instead of browning, so sear them in two batches if needed. Allergens: contains gluten (breadcrumbs, flour), egg, milk and dairy (butter).
If freezing a large batch, freeze the meatballs without the gravy; freezing the gravy separately and reheating them together after thawing keeps the texture intact.
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