Ingredients
Scale
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, thinly sliced
- 2 tablespoons flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
Instructions
- In a large bowl, combine breadcrumbs and milk. Let sit for 2 minutes until absorbed.
- Add ground beef, ground pork, egg, Parmesan, garlic, onion powder, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Roll the mixture into evenly sized meatballs.
- Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 8–10 minutes. Remove and set aside.
- In the same skillet, melt butter and add sliced onions. Cook for 10–12 minutes until softened and caramelized.
- Sprinkle flour over the onions and stir well to form a roux. Cook for 1–2 minutes.
- Slowly whisk in beef broth and Worcestershire sauce, stirring continuously until the gravy thickens.
- Season with salt and pepper to taste.
- Return the meatballs to the skillet, spoon gravy over them, and simmer for 10–15 minutes until cooked through.
- Serve hot with mashed potatoes, rice, or crusty bread.
Notes
- For extra tender meatballs, avoid overmixing the meat mixture.
- You can substitute ground turkey or chicken for a lighter version.
- Leftovers store well in the refrigerator for up to 3 days.
- Serve with buttery mashed potatoes for the ultimate comfort meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 115 mg