Description
Classic homemade meatballs simmered in a rich, savory gravy made from beef broth, butter, and flour. These meatballs are a comforting, hearty dish perfect for family dinners, combining ground beef and pork with Italian seasoned breadcrumbs and aromatic spices, then pan-fried and gently cooked in gravy until tender and flavorful.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1/2 cup Italian seasoned breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Pepper, to taste
For Frying
- 2 tablespoons olive oil
Gravy
- 1/4 cup butter (1/2 stick)
- 1/3 cup flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare Meatball Mixture: In a large mixing bowl, combine ground beef, ground pork, egg, Italian seasoned breadcrumbs, salt, garlic powder, and pepper to taste. Using your hands, mix all ingredients thoroughly until well combined. Form the mixture into 1 ¼ to 1 ½-inch meatballs, about 2 ½ tablespoons per meatball, yielding approximately 25-30 meatballs. Place the formed meatballs on a parchment-lined baking sheet or plates for easy handling.
- Fry Meatballs: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, fry the meatballs in two batches to avoid overcrowding. Cook each batch for about 5-7 minutes, turning with tongs to brown all sides evenly. Add more oil if necessary for the second batch. Remove browned meatballs and set them aside on a plate.
- Prepare Skillet for Gravy: Carefully pour out the excess fat from the skillet, leaving behind the flavorful browned bits on the bottom. This residue adds depth to the gravy, so do not wipe the skillet clean.
- Make Roux: Reduce heat to medium and add the butter to the skillet. When melted, stir in the flour continuously and cook for several minutes until the roux turns a golden color, indicating it’s ready for the next step.
- Add Broth: Gradually whisk in the beef broth to the roux, ensuring the flour fully dissolves into the sauce without lumps. Continue to whisk for a smooth consistency.
- Season Gravy: Incorporate Worcestershire sauce, onion powder, and ground sage into the gravy. Stir well to combine all flavors uniformly.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet with the gravy. Let them simmer gently for about 10 minutes, allowing the meatballs to cook through completely while the gravy thickens to your preferred consistency.
- Finish and Serve: Taste the gravy and season with additional salt and pepper if needed. Sprinkle chopped fresh parsley over the dish for a burst of color and freshness. Serve immediately while hot.
Notes
- To ensure even cooking, avoid overcrowding the skillet when frying meatballs; cook in batches if necessary.
- For a thicker gravy, you can simmer it a bit longer or add a little more flour when making the roux.
- Fresh parsley is optional but recommended for garnish and freshness.
- Leftover meatballs and gravy can be refrigerated for up to 3 days and reheated gently on stovetop.
- For a gluten-free version, substitute the Italian seasoned breadcrumbs with gluten-free breadcrumbs and use gluten-free flour.
