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Table of Contents
- 🍽️ A Quick Look at the Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- Useful Tools
- How to Make Southern Smothered Meatballs and Rice
- Pro Tips and Troubleshooting
- Southern Smothered Meatballs and Rice Recipe
- Make-Ahead, Storage and Reheating
- What to Serve With It
- Variations and Substitutions
- Other Smothered Dinners to Try
- Frequently Asked Questions
- More AB Recipes
- Save This Recipe
Southern Smothered Meatballs and Rice brings tender beef-and-pork meatballs, homemade onion gravy, and hot white rice together in one comforting plate. Browning the meatballs first gives the gravy a savory base, while a gentle simmer keeps the centers tender.
Let the onions soften, whisk the broth in gradually, and give the meatballs room in the skillet. Those small steps make a real difference in the texture of the finished dish.
🍽️ A Quick Look at the Recipe
Recipe Name: Southern Smothered Meatballs and Rice
⏱️ Ready In: About 1 hour 5 minutes; allow a few extra minutes if the gravy needs reducing.
👨👩👧👦 Serves: 6
🥣 Main Ingredients: Ground beef, ground pork, onion, beef broth, rice
📖 Dietary Info: Contains wheat, egg, and dairy; Worcestershire may contain fish.
🔥 Flavor Profile: Savory, onion-rich, peppery, and hearty
⭐ Best For: Family dinners and Sunday supper
Why You’ll Love This Recipe
- Beef and pork make a tender meatball with a full, savory flavor.
- The onion gravy builds in the same skillet, using the browned bits left from the meatballs.
- Cook the rice separately while the meatballs simmer so the whole plate is ready together.
Key Ingredients
- Ground beef and pork: The blend brings both flavor and moisture. Mix gently instead of squeezing it into a paste.
- Breadcrumbs, milk, and egg: The softened crumbs and egg hold the mixture together without making it dense.
- Onion, flour, and beef broth: These create a smooth, savory gravy. Use low-sodium broth so the final seasoning stays in your control.
- Worcestershire and seasonings: Garlic, onion powder, smoked paprika, and black pepper season the meat; thyme adds an herbal note to the gravy.
- Cooked rice: Have it hot and ready to catch the gravy.
Useful Tools
These links go to my AB shop. Purchases support Smokin’ and Grillin’ with AB.
- Chef Knife helps prepare aromatics and trim ingredients before cooking.
- AB’s Premium Garlic Press makes quick work of the fresh garlic.
- SnG Food Thermometer checks the center of the meatballs without relying on color alone.
- AB’s Grilling Glove System pairs cut-resistant liners with disposable outer gloves for prep. Change the outer gloves after raw meat; use proper oven mitts for hot cookware.
- Roasted Garlic Avocado Oil is an optional swap for the neutral browning oil when you want a garlic-forward finish.
How to Make Southern Smothered Meatballs and Rice
1. Soften the Crumbs and Shape
Let the breadcrumbs stand in the milk for 5 minutes. Add the beef, pork, egg, garlic, Worcestershire, salt, and meatball seasonings. Mix just until combined, then shape gently into about 18 evenly sized meatballs.
2. Brown in Batches
Heat the first portion of oil in a deep skillet over medium-high heat. Brown the first batch for 5–6 minutes, turning to color several sides. Transfer to a plate and repeat with the remaining oil and meatballs. The centers finish cooking in the gravy; continue with the recipe right away.
3. Build the Onion Gravy
Reduce the heat to medium. Add the butter and onion, cooking for 8–10 minutes until soft and lightly browned. Stir in the flour for 2 minutes, then slowly whisk in the broth. Add the gravy’s Worcestershire, garlic powder, thyme, and pepper. Simmer for 3–4 minutes until the sauce starts to thicken.
4. Smother and Simmer
Return the meatballs and plate juices to the skillet. Cover and simmer gently over medium-low heat for 15–18 minutes, turning once. Check the center of several meatballs with a thermometer: the beef-and-pork mixture must reach 160°F. Uncover for another 2–4 minutes if the gravy needs thickening, or loosen it with broth if it becomes too thick.
5. Serve Over Hot Rice
Taste the finished gravy before adding more salt. Spoon the meatballs and gravy over the hot cooked rice, then add the optional parsley or green onion garnish.
Pro Tips and Troubleshooting
- Keep the meatballs similar in size so they finish at about the same time.
- A gentle simmer protects the meatballs from breaking apart. A hard boil is unnecessary.
- Whisk the broth in slowly, scraping up browned bits without scraping in anything burned.
- Start the rice according to its package while the meatballs cook; the listed rice is already cooked.
Summarize and Save
Southern Smothered Meatballs and Rice
Video
Ingredients
- For the Meatballs
- 1/2 cup plain breadcrumbs
- 1/3 cup whole milk
- 1 pound 80/20 ground beef
- 1/2 pound ground pork
- 1 large egg
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 tablespoons neutral cooking oil divided
- For the Onion Gravy
- 2 tablespoons unsalted butter
- 1 large yellow onion thinly sliced
- 3 tablespoons all-purpose flour
- 2 1/2 cups low-sodium beef broth plus more as needed
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- For Serving
- 4 cups hot cooked long-grain white rice
- Chopped fresh parsley or sliced green onions optional
Instructions
- Combine the breadcrumbs and milk in a large bowl and let the mixture stand for 5 minutes. Add the ground beef, ground pork, egg, garlic, Worcestershire sauce, salt, garlic powder, onion powder, smoked paprika, and black pepper. Mix gently until evenly combined, then shape the mixture into about 18 meatballs.
- Heat 1 tablespoon of oil in a large deep skillet over medium-high heat. Brown half of the meatballs for 5 to 6 minutes, turning to color several sides. Transfer them to a plate and repeat with the remaining oil and meatballs. The centers will finish cooking in the gravy.
- Reduce the heat to medium. Add the butter and sliced onion to the same skillet. Cook for 8 to 10 minutes, stirring often, until the onion is soft and lightly browned. Sprinkle in the flour and cook for 2 minutes, stirring constantly.
- Slowly whisk in the beef broth until smooth. Stir in the Worcestershire sauce, garlic powder, thyme, and black pepper. Bring the gravy to a gentle simmer and cook for 3 to 4 minutes, stirring, until it begins to thicken.
- Return the meatballs and any collected juices to the skillet. Reduce the heat to medium-low, cover, and simmer for 15 to 18 minutes, turning the meatballs once, until they reach 160°F in the center. If needed, uncover and simmer for 2 to 4 minutes to thicken the gravy. Add a splash of broth if the gravy becomes too thick, then season with salt to taste.
- Cook the rice separately according to its package while the meatballs simmer. Serve the meatballs and onion gravy over hot white rice. Garnish with parsley or green onions if desired.
Notes
- Soak the breadcrumbs in milk before mixing, and handle the meat gently so the meatballs stay tender.
- Brown in batches and keep the gravy at a gentle simmer; beef-and-pork meatballs must reach 160°F.
- For an all-beef variation, replace the pork with ground beef; the flavor and texture will differ. If using ground turkey instead, cook the centers to 165°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Make-Ahead, Storage and Reheating
Shape the raw meatballs up to a day ahead and keep them covered in the refrigerator. Brown and finish them in one cooking session. You can also fully cook the meatballs and gravy ahead, then cool promptly.
Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour when the temperature is above 90°F. Keep at 40°F or below and use within 3–4 days.
Reheat the meatballs, gravy, and rice until it reaches 165°F throughout, adding a little broth if needed. Cover portions in the microwave and stir or rotate for even heating. See USDA’s leftover food-safety guidance for safe cooling and reheating.
Store rice separately when practical so it does not absorb all the sauce. Freeze cooled meatballs and gravy for up to 3 months for best quality, and thaw in the refrigerator. Bring reheated gravy to a rolling boil while also checking the meatballs reach 165°F.
What to Serve With It
- Southern Style Green Beans for a vegetable side beside the sauce.
- Southern Collard Greens with Smoked Turkey Legs for a smoky Sunday-dinner plate.
- Southern Fried Cabbage for tender cabbage alongside the main dish.
- Southern Cornbread to catch the last spoonful of gravy.
- Southern Coleslaw for a cool, tangy contrast.
Variations and Substitutions
All-beef meatballs are an option in place of the beef-and-pork blend. Ground turkey makes a different meatball and must reach 165°F. Sliced mushrooms can cook with the onion; let their moisture cook off before adding flour. These changes also change the nutrition estimate.
Other Smothered Dinners to Try
These are separate recipes with their own ingredients and cooking times, rather than one-for-one swaps.
- One-Pan Smothered Chicken and Rice for a creamy rice dinner.
- Smothered Cajun Chicken Drumsticks and Rice for a Cajun-style gravy plate.
- Southern Style Smothered Chicken for another chicken-and-gravy approach.
- Smothered Turkey Wings for a larger-cut gravy dinner.
Frequently Asked Questions
Why Do the Meatballs Fall Apart?
Mix until the ingredients hold together, shape gently, and let the first side brown before turning. Once they enter the gravy, keep the heat low enough for a gentle simmer.
Can I Serve This Without Rice?
Yes. Mashed potatoes or egg noodles work well with the onion gravy. The nutrition estimate includes the rice in the recipe card, so a different base changes it.
More AB Recipes
Saucy Chicken Dinners
- Cajun Chicken Fricassee for a comforting Louisiana-style supper.
- Chicken Étouffée for another saucy dinner over rice.
- Instant Pot Smothered Chicken for a pressure-cooker alternative.
- Creole Chicken and Sausage Gumbo for a hearty bowl with rice.
- Honey Mustard Skillet Chicken Thighs with Potatoes for a different sauce and a potato side in the pan.
- Hot Honey Ranch Chicken Legs for a sweet-heat drumstick dinner.
Complete the Comfort-Food Menu
- Southern Baked Mac and Cheese for a richer Sunday spread.
- Southern Black-Eyed Peas with Smoked Turkey for a smoky bean side.
- Louisiana-Style Red Beans and Rice for another comforting rice-based meal.
- Cajun Dirty Rice with Sausage for a seasoned-rice dinner on another night.
- Slow Cooker Jambalaya for another hands-off family meal.
Save This Recipe
Save this recipe for the next time you want a skillet full of onion gravy and a comforting family dinner.
Delicious, used over egg noodles. Thanks
Perfect.
Saw AB making this and knew I had to try it. I made it over pasta, but the meatballs and gravy were great. I am nowhere near a great cook but found this to have flavor all around and while my meatballs were on the big side, this is a very filling dish.
I LIKE THAT YOU USE THE REAL INGREDIENTS. FOR ALL YOUR COOKING.