Country Pork Meatballs with Onion Gravy

Tender, juicy pork meatballs smothered in a flavorful onion gravy make a quick, affordable meal that’s perfect for a busy weeknight. 

I had a craving for meatballs, and I normally make beef meatballs in a red sauce or Swedish meatballs, but wanted something different this time.  I stumbled upon this recipe for country pork meatballs with onion gravy on Recipe Tin Eats, and was intrigued. The pork made for juicy, flavorful meatballs that tasted fantastic with the onion gravy. This meal was so quick and easy to throw together, and we thought it paired nicely with creamy mashed potatoes, but I think it would also be good with garlic rice or egg noodles.

Country Pork Meatballs with Onion Gravy

Meatballs:

• 1 lb. ground pork
• 1 cup panko crumbs or plain breadcrumbs
• 1 large egg, well-beaten
• ½ yellow onion, grated using a box grater
• 2 garlic cloves, finely grated
• 1 tsp ground sage
• 1 tsp onion powder
• ½ tsp paprika
• ¼ tsp dried thyme
•  Sea salt and freshly cracked black pepper, to taste
•  1 tbsp olive oil

Onion Gravy:

• 2 tbsp butter
• 1 yellow onion, halved and sliced
• 2 garlic cloves, finely minced
• 3 tbsp flour
• 2 cups beef broth
• 1 tsp Worcestershire sauce
• ¼-½ tsp dark soy sauce
• Sea salt and freshly cracked black pepper, to taste

Serving Ideas:

• Creamy mashed potatoes
• Garlic rice
• Egg noodles

How to Make Country Pork Meatballs with Onion Gravy:

Prepare the meatball mixture by placing the ground pork, panko crumbs, egg, onion, and garlic in a large bowl.

Make the seasoning blend by combining the sage, onion powder, paprika, thyme, sea salt, and freshly cracked black pepper in a small dish until well combined.

Sprinkle the seasoning over the meat, then mix it well with your hands until combined.

Make the meatballs by rolling 20 balls, about 2-2½ tablespoons each, using your hands.

Brown the meatballs by heating the olive oil in a large cast-iron skillet over medium-high heat. Add the meatballs to the skillet and cook on all sides, about 6 to 7 minutes. Remove the meatballs to a plate. Side Note: The inside will be raw as we will finish cooking in the gravy.  

Cook the onion by melting the butter in the same large cast iron skillet over medium-high heat. Cook, stirring occasionally, for 3 minutes. Add the garlic and cook, stirring constantly, for 1 minute.

Make the gravy by adding the flour to the onions and stirring it around for 1 minute. Slowly stir in the beef broth until well combined. Add the Worcestershire sauce, sea salt, pepper, and dark soy sauce. Taste the gravy, and re-season if needed.

Simmer with meatballs by returning them to the gravy and bringing it to a simmer, cooking for 5 minutes until the gravy thickens, rolling the meatballs now and then. The gravy will thicken more as it cools.

To serve, top with fresh parsley and serve with creamy mashed potatoes, garlic rice, or egg noodles. If desired. Enjoy.