Southern Smothered Meatballs and Rice

A black bowl filled with yellow rice topped with five meatballs in brown onion gravy, placed on a wooden surface.

5 from 4 votes

Tender beef-and-pork meatballs simmered in homemade onion gravy and served over white rice for a comforting Southern-style family dinner.

Prep Time20

Cook Time45

Total Time1 5

Servings:

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.

Video

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.

Estimated nutrition: Per 1/6 recipe, including rice and all gravy; based on 80/20 beef, ground pork, and a Morton kosher-salt reference. Extra salt, broth, and garnish are excluded; brands and portions vary. Sugar is not reported because the pork data do not provide it.

Nutrition