Ingredients
- For the Meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup onion, finely grated or minced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 2 tbsp olive oil or butter (for frying)
- For the Gravy:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream or sour cream
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
Instructions
- Combine breadcrumbs and milk in a bowl and let soak for a few minutes.
- Mix in ground beef, egg, onion, garlic, salt, pepper, nutmeg, and allspice until just combined.
- Form into 1–1.5 inch meatballs.
- Heat oil or butter in a skillet over medium heat; brown meatballs in batches. Remove and set aside.
- In the same skillet, melt butter, whisk in flour, and cook for 1–2 minutes to make a roux.
- Gradually whisk in beef broth and simmer until thickened.
- Stir in cream (and mustard if using), season with salt and pepper.
- Return meatballs to skillet and simmer for 10–15 minutes until cooked through and coated.
Notes
- Add Worcestershire or soy sauce to deepen the gravy flavor.
- Use ground turkey or chicken for a lighter option.
- For gluten-free, use GF breadcrumbs and swap flour for cornstarch.
- Bake meatballs at 400°F for 15–20 minutes for a hands-off method.
- Great as a main dish or served appetizer-style with toothpicks.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 710mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 145mg