Meatballs and Gravy

• portions: 6 servings
• temps actif: 30 minutes
• temps total: 1 hour

Ingrédients

1 ½ pounds ground beef

½ cup breadcrumbs

1 large egg

½ cup very finely diced onion

2 tablespoons ketchup

1 tablespoon mustard

1 tablespoon Worcestershire sauce

1 teaspoon seasoning salt

1 teaspoon dried parsley

½ teaspoon onion powder

1/2 teaspoon garlic powder

Black pepper

oil (for pan frying)

2 tablespoons butter

1 onion (halved and sliced)

2 tablespoons flour

1 ½ cups beef broth (or more as needed; I usually do 2 cups but we do prefer a thin gravy)

salt, pepper and Worcestershire sauce (to taste)

Instructions

Shape meatballs: Add all ingredients for the meatballs (EXCEPT for the oil) to a large bowl. Mix well, then shape into firm meatballs (I use about 2 teaspoons of mixture per meatball).

Brown meatballs: Heat oil in a large skillet over medium-high heat, then brown the meatballs in batches on all sides. Be very careful when flipping them - slide a spatula underneath to keep them from breaking up. Set browned meatballs aside on a plate.

Make the gravy: Lower heat to medium. Add butter to the skillet and melt, then add sliced onion and cook for 5-10 minutes, until very softened and golden brown. Stir in the flour, then stir in the beef broth until smooth.

Simmer gravy: Simmer gravy until thickened, then carefully add the meatballs and finish simmering until meatballs are done in the middle. Serve over mashed potatoes.

Nutrition

• Calories: 272 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 5 g
• Cholestérol: 108 mg
• Sodium: 898 mg
• Glucides Totaux: 14 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 3 g
• Protéines: 28 g