Skillet meatballs are one of those deeply comforting dishes that feel both homey and adaptable, and this Southern-leaning version proves you don’t need a long ingredient list to get real flavor. In many Southern kitchens, meatballs (or patties) simmered in a simple pan gravy show up at weeknight suppers and Sunday dinners alike—think of them as cousins to smothered hamburger steak. This 5-ingredient version leans on pantry staples and a single skillet to create tender, savory meatballs nestled in a rich, oniony gravy. It’s the kind of recipe you keep in your back pocket for busy evenings, when you want something that tastes like it took all afternoon but comes together in under an hour.
These skillet meatballs are tailor-made for a bed of creamy mashed potatoes, which soak up every bit of the pan gravy. If you’d like to lean into a more traditional Southern plate, add buttered green beans or braised collard greens on the side. Rice—particularly long-grain white rice—also works beautifully and turns this into a simple bowl meal. For a lighter option, serve the meatballs over a pile of garlicky sautéed spinach or alongside roasted okra. A simple tomato-cucumber salad or tangy coleslaw can bring some freshness and crunch to balance the richness of the dish.
Southern 5-Ingredient Skillet Meatballs
Servings: 4
Ingredients
1 pound ground beef (80–85% lean)
1 large egg
1 cup crushed buttery crackers (such as Ritz), lightly packed
1 (10.5-ounce) can condensed cream of mushroom soup
1 medium yellow onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1–2 tablespoons neutral cooking oil (for searing, optional)
Directions
Prepare the onion: Thinly slice the onion from root to tip. This helps the onion cook evenly and melt into the gravy. Set aside.
Mix the meatballs: In a medium bowl, combine the ground beef, egg, and crushed buttery crackers. Season generously with kosher salt and black pepper. Use your hands to gently mix just until everything is evenly combined; overmixing can make the meatballs tough.
Shape the meatballs: Roll the mixture into meatballs about 1½ inches in diameter. You should get roughly 14–16 meatballs. Place them on a plate or tray.
