Ingredients
Meatballs
- 1 cup plain breadcrumbs
- 1 cup whole milk
- 1 small yellow onion, very finely minced
- 1 tbsp unsalted butter
- 1 lb ground beef
- 1 lb ground pork
- 1 large egg
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tbsp neutral oil
Gravy
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp fresh parsley
Instructions
Combine breadcrumbs and milk and allow to soak for approximately 5 minutes.
Melt 1 tablespoon butter in a skillet and cook onion until soft, approximately 4 minutes. Cool slightly.
Combine beef, pork, soaked breadcrumbs, onion, egg, salt, pepper, allspice and nutmeg.
Mix gently just until combined.
Form into approximately 1 1/4-inch meatballs.
Heat neutral oil in a large skillet over medium heat.
Brown meatballs in batches, turning to brown multiple sides.
Transfer to a plate.
Melt 3 tablespoons butter in the skillet.
Add flour and whisk approximately 1 minute.
Slowly whisk in beef broth.
Add cream, Dijon and Worcestershire.
Bring to a gentle simmer.
Return meatballs to the skillet.
Cover partially and simmer approximately 8-10 minutes until meatballs reach 160F and gravy has thickened.
Taste and adjust seasoning.
Finish with parsley.
Nutrition per serving
480
Calories
30g
Protein
14g
Carbs
32g
Fat
Chef's Notes & Storage
Related Recipes
Browse all recipes
Low-FODMAP Turkey Meatballs with Creamy Polenta & Spinach
Loaded Baked Potato Soup
Cream of Mushroom Soup
Broccoli Cheddar Soup
Soupe Bonne Femme
