This recipe for onion gravy and homemade meatballs is a delightful combination of rich, savory flavors and comforting textures. The juicy meatballs are smothered in a luscious onion gravy, making it a real crowd-pleaser. The dish is versatile and can be paired with various sides like mashed potatoes, rice, or even used as a filling for sandwiches. The onion gravy is made with a blend of butter, olive oil, and white wine, providing a depth of flavor that complements the meatballs perfectly. The addition of bay leaves and fresh parsley adds an aromatic touch, while the cornstarch slurry ensures the gravy achieves the perfect consistency. This recipe is not only hearty and filling but also budget-friendly, as it uses minced pork, which is generally more affordable than other cuts of meat. The leftovers can be easily stored and enjoyed the next day, making it a practical choice for meal planning. Whether you’re cooking for a family dinner or a casual gathering, this dish is sure to satisfy everyone’s taste buds.
- Slice the onions thinly and chop the parsley.
- Place the minced pork in a bowl, add 2 tablespoons of chopped parsley, and season with salt and pepper. Mix well.
- Form the mixture into 2-3 cm sized meatballs and set aside.
- Heat olive oil in a large non-stick pan and brown the meatballs, rotating them for even browning. Cover the pan and cook for about 10 minutes. Remove and set aside.
- In the same pan, add butter to the meat-flavored oil, then add bay leaves and stir for a few minutes.
- Add sliced onions, season with salt, and cook until translucent. Add white wine and black pepper, then cook until the liquid evaporates.
- Add the water mixture, meatballs, and sugar. Simmer until the gravy reaches the desired consistency.
- 500 grams minced pork meat
- 7 onions
- 2 bay leaves
- 100 grams butter
- Olive oil
- 2 teaspoons white sugar
- 1 bunch of parsley
- 2 glasses of white wine
- 2 glasses of water
- 0.5 glass of water mixed with 2 tablespoons cornstarch
- Salt and black pepper to taste
