Description
Tender, juicy meatballs made from ground beef and warm spices, simmered in a rich, creamy gravy. Perfect served over mashed potatoes or egg noodles for a comforting and satisfying meal.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 4 tbsp butter, divided
- 2 tbsp flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- Soak breadcrumbs in milk until soft.
- Mix soaked breadcrumbs with ground beef, egg, onion, garlic, salt, pepper, allspice, and nutmeg until just combined.
- Form into small meatballs and brown in a skillet with 2 tbsp butter. Set aside.
- In the same skillet, melt remaining 2 tbsp butter and stir in flour to form a roux.
- Gradually whisk in beef broth and cook until thickened.
- Stir in heavy cream, Worcestershire sauce, and Dijon mustard.
- Return meatballs to the skillet and simmer until fully cooked and coated in sauce.
- Garnish with chopped parsley before serving.
Notes
- Use ground turkey for a lighter version.
- Add cayenne for heat or sour cream for tang.
- Use gluten-free breadcrumbs and cornstarch for a GF version.
- Bake meatballs at 400°F for 20 minutes as an alternative to frying.
- Leftovers store well in fridge for up to 4 days or freezer for 3 months.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 120mg
