Beef meatballs bathed in rich onion sauce and served with crispy potato wedges make a very hearty dish, perfect for family dinners on cool evenings or during a relaxed Sunday lunch.
The secret to tender meatballs lies in careful handling of the mince; overmixing will make them dense. Ingredients should only be mixed until combined. The slow-cooked onion sauce boasts a rich flavor thanks to caramelized onions, Worcestershire sauce, and a small amount of tomato paste, creating a delicious sauce that you want to sip with every spoonful.
Cooking Time
The total preparation time is 25 minutes, and the cooking time is 45 minutes.
Ingredients
For the Meatballs
- 750 g lean ground beef
- 1 small onion, finely grated
- 1 large egg
- ¼ cup fresh breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried mixed herbs
- 2 tablespoons sunflower oil
For the Onion Sauce
- 2 tablespoons sunflower oil
- 2 large onions, thinly sliced
- 2 cloves of garlic, minced
- 2 tablespoons all-purpose flour
- 500 ml beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons tomato paste
- 1 teaspoon brown sugar
- Salt and freshly ground black pepper to taste
For the Crispy Potato Wedges
- 1 kg potatoes, cut into wedges
- ¼ cup sunflower oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
For Serving
- Finely chopped fresh parsley
Instructions
Preheat the oven to 200°C. Toss the potato wedges with sunflower oil, paprika, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet and bake for 35–40 minutes, flipping halfway, until golden and crispy.
While the wedges are baking, prepare the meatballs. In a large bowl, combine the ground beef, grated onion, egg, breadcrumbs, parsley, mixed herbs, salt, and pepper. Gently mix until just combined. Then, form 18–20 golf ball-sized meatballs from this mixture.
Heat the sunflower oil in a large skillet over medium-high heat. Brown the meatballs in batches for 4–5 minutes, turning until evenly browned. At this stage, they should not be fully cooked. Transfer them to a plate.
Using the same skillet, add any remaining oil if necessary. Sauté the sliced onions over medium heat for about 10 minutes, stirring occasionally, until soft and caramelized. Add the garlic and cook for another 30 seconds. Sprinkle with flour and stir constantly for one minute. Gradually pour in the beef broth while whisking to form a smooth sauce. Add the Worcestershire sauce, tomato paste, and brown sugar. Bring the sauce to a gentle boil.
Return the browned meatballs to the skillet. Cover and simmer over low heat for 20 minutes, or until the meatballs are fully cooked and the sauce has thickened. Taste and season with salt and pepper as needed. Serve the meatballs, generously covered with the onion sauce, alongside the crispy potato wedges. Garnish with fresh parsley.
Tips from IOL Kitchen
For a richer flavor, it is recommended to use a mixture of beef and pork mince. The meatballs can be prepared in advance and then gently reheated in the sauce before serving. To make the dish more complete, serve it with steamed seasonal vegetables, creamed green beans, or a crisp garden salad. Leftovers are excellent as toast filling or can be served the next day over mashed potatoes.
