Classic Meatballs and Rich Gravy
Ingredients:
Meatballs:
500g lean ground beef
2 slices of white bread, cubed (crust removed)
⅓ cup milk
⅓ cup grated onion
1 tsp salt
½ tsp black pepper
1 tbsp Worcestershire sauce
1 tsp garlic powder
½ tbsp Herb de Provence
1 egg
2 tbsp olive oil (or other cooking oil)
Gravy:
450 ml low sodium beef stock
2½ tbsp all-purpose flour
40g unsalted butter
½ tbsp onion powder
1 tbsp dark soy sauce
Salt and pepper to taste
½ tsp cayenne pepper (optional)
Instructions:
Prepare Meatballs: In a large bowl, combine bread, grated onions, and milk. Let soak for 5 minutes, then mash into a paste. Add beef, egg, salt, pepper, Worcestershire sauce, garlic powder, and Herb de Provence. Gently mix without over-kneading to avoid tough meatballs.
Shape and Cook: Form mixture into 18-22 meatballs. Heat oil in a skillet over medium-high heat and cook meatballs until golden brown on all sides. Set aside.
Make Gravy: Using the same pan, melt butter and stir in flour. Cook for 30 seconds, then slowly add beef stock while stirring. Reduce heat, add onion powder, soy sauce, cayenne, and season to taste.
Combine: Add meatballs back to the pan, spoon gravy over them, and let flavors meld for 3 minutes. Serve over mashed potatoes, and garnish with parsley.
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