Uploaded July 2026 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/country-pork-meatballs-with-onion-gravy
There's nothing officially "country" about these meatballs, I just think the classic combination of pork, sage, thyme and onion gravy has that wholesome, country-style comfort food vibe. :) It kind of tastes like homemade sausage patties, except with the bonus of that yummy gravy.
The meatballs are so tasty, I want to pop them all in my mouth one by one. They're so soft and plump (finish the cook IN the gravy really helps with this). Serve over a pile of mash, for pasta or rice. Enjoy! - Nagi x
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Country Pork Meatballs with Onion Gravy
1 1/2 tbsp olive oil
MEATBALLS - mix:
500 g/ 1 lb pork mince
1 cup (60 g) panko breadcrumbs (sub regular breadcrumbs)
1 egg
2 green onion stems, finely sliced
1/4 tsp dried thyme
1 tsp ground sage (don’t skip this one!)
1 tsp onion powder
3/4 tsp cooking salt*
1/2 tsp black pepper
ONION GRAVY:
30g / 2 tbsp unsalted butter
2 small onions, halved then cut into 8mm / 1/3″ wedges (or 1 1/2 large one)
2 garlic cloves, finely minced
3 tbsp flour (all purpose / plain)
2 cups beef stock, low sodium
1/4 tsp cooking/kosher salt
1/4 tsp black pepper
1/4 tsp+ dark soy sauce - for colour (it won't tasty Asiany!), or gravy browner
1. Meatballs – Mix the meatballs ingredients well using your hands. Then roll into 20 balls (2 tbsp / #30 scooper). Heat the oil in a large non-stick pan over medium high, brown the balls on the outside, keeping the inside raw. Remove.
2. Gravy - Turn heat up to high, melt the butter. Add onion and cook until it softens, then add the garlic and cook for 1 minute until it smells amazing. Scatter flour over and stir until you can no longer see white flour. While stirring, slowly pour in half the stock. Fairly quickly, the liquid will turn into a pasty mixture sticking to all the onion. Add the remaining stock and stir to let the paste dissolve into the liquid (this method prevents lump-free gravy). Bring to a simmer, high return meatballs into the gravy, lower heat to medium high so it’s bubbling gently. Cook for 4 to 5 minutes or until the sauce thickens into a gravy consistency (not too thick, it thickens quickly as it cools).
3. Serve over mash or pasta!
Recipe ⬇️ or print: recipetineats.com/country-pork-meatballs-with-onion-gravy
There's nothing officially "country" about these meatballs, I just think the classic combination of pork, sage, thyme and onion gravy has that wholesome, country-style comfort food vibe. :) It kind of tastes like homemade sausage patties, except with the bonus of that yummy gravy.
The meatballs are so tasty, I want to pop them all in my mouth one by one. They're so soft and plump (finish the cook IN the gravy really helps with this). Serve over a pile of mash, for pasta or rice. Enjoy! - Nagi x
----------------------
Country Pork Meatballs with Onion Gravy
1 1/2 tbsp olive oil
MEATBALLS - mix:
500 g/ 1 lb pork mince
1 cup (60 g) panko breadcrumbs (sub regular breadcrumbs)
1 egg
2 green onion stems, finely sliced
1/4 tsp dried thyme
1 tsp ground sage (don’t skip this one!)
1 tsp onion powder
3/4 tsp cooking salt*
1/2 tsp black pepper
ONION GRAVY:
30g / 2 tbsp unsalted butter
2 small onions, halved then cut into 8mm / 1/3″ wedges (or 1 1/2 large one)
2 garlic cloves, finely minced
3 tbsp flour (all purpose / plain)
2 cups beef stock, low sodium
1/4 tsp cooking/kosher salt
1/4 tsp black pepper
1/4 tsp+ dark soy sauce - for colour (it won't tasty Asiany!), or gravy browner
1. Meatballs – Mix the meatballs ingredients well using your hands. Then roll into 20 balls (2 tbsp / #30 scooper). Heat the oil in a large non-stick pan over medium high, brown the balls on the outside, keeping the inside raw. Remove.
2. Gravy - Turn heat up to high, melt the butter. Add onion and cook until it softens, then add the garlic and cook for 1 minute until it smells amazing. Scatter flour over and stir until you can no longer see white flour. While stirring, slowly pour in half the stock. Fairly quickly, the liquid will turn into a pasty mixture sticking to all the onion. Add the remaining stock and stir to let the paste dissolve into the liquid (this method prevents lump-free gravy). Bring to a simmer, high return meatballs into the gravy, lower heat to medium high so it’s bubbling gently. Cook for 4 to 5 minutes or until the sauce thickens into a gravy consistency (not too thick, it thickens quickly as it cools).
3. Serve over mash or pasta!
