Ingredients
Scale
- 1 lb lean ground beef (80/20)
- 1/2 cup plain breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 cup low-sodium beef broth
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large bowl, combine ground beef, breadcrumbs, onion, garlic, Worcestershire sauce, salt, and pepper. Mix gently until well combined.
- Form the mixture into small meatballs about two inches in diameter.
- Heat olive oil in a skillet over medium heat and sear each meatball until browned on all sides (about 3-4 minutes per side). Avoid overcrowding the pan.
- In the same skillet, melt butter over medium heat and whisk in flour until golden brown to create a roux. Gradually add beef broth while stirring to prevent lumps.
- Stir in heavy cream and let simmer until thickened. Season with salt and pepper.
- Gently place the seared meatballs into the gravy and cover; simmer on low heat for about 15 minutes.
- Serve over mashed potatoes or egg noodles and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs (180g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg