Meatballs and Gravy (Print Version)
# Ingredients:
→ Meatballs
01 -
500g (1.1lb) lean ground beef
02 -
2 slices bread, crust removed and cut into small cubes
03 -
1/3 cup milk (any type)
04 -
1/3 cup onion, grated
05 -
1 teaspoon salt, or as needed
06 -
1/2 teaspoon black pepper
07 -
1 tablespoon Worcestershire sauce
08 -
1 teaspoon garlic powder
09 -
1/2 tablespoon herbs de Provence
10 -
1 egg
11 -
2 tablespoons olive oil (or other cooking oil)
→ Gravy
12 -
450ml low sodium beef stock, or as needed
13 -
2 1/2 tablespoons flour
14 -
40g butter
15 -
1/2 tablespoon onion powder
16 -
1 tablespoon dark soy sauce
17 -
Salt and pepper to taste
18 -
1/2 teaspoon cayenne pepper (optional)
→ Garnish
19 -
Chopped fresh parsley
# Instructions:
01 -
In large bowl, combine bread cubes, grated onion, and milk. Let soak 5 minutes until bread is completely soaked forming a paste-like mixture.
02 -
Add ground beef, egg, salt, pepper, garlic powder, Worcestershire sauce, and herbs de Provence. Gently mix to combine without kneading to avoid tough meatballs.
03 -
Shape mixture into 18-22 evenly sized round balls. Place on lined baking tray to prevent sticking.
04 -
Heat olive oil over medium-high heat. Cook meatballs in batches until golden brown on all sides. Transfer to plate and set aside.
05 -
In same pan, melt butter and stir in flour. Cook 30 seconds. Add beef stock and stir as sauce thickens. Reduce heat and cook 2 minutes. Add onion powder, cayenne, soy sauce, and salt if needed. Add water if sauce becomes too thick.
06 -
Return meatballs to gravy, spoon sauce over them, and cook 3 minutes to infuse flavors. Garnish with parsley and serve over mashed potatoes.
# Notes:
01 -
Can be stored in fridge for 5 days
02 -
Freezer-friendly for up to 3 months
03 -
Best served over mashed potatoes