Ingredients
Scale
- 3 Tablespoons Olive Oil
- 1 ½ lbs. Ground Beef (85% lean)
- ½ Yellow Onion (finely diced)
- ¼ cup Breadcrumbs (Plain or Italian)
- 2 cloves Garlic (minced)
- 1 large Egg
- 1 Tablespoon Ketchup
- 1 teaspoon Yellow Mustard
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 2 teaspoons Fresh Parsley (roughly chopped)
- 1 medium Yellow Onion (sliced into ½ inch strings)
- 1 Tablespoon Unsalted Butter
- 1 cup Chicken Broth
- 1 cup Beef Broth
- 1 Beef Bouillon Cube
- 1 teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ cup cold water
- 3 tablespoons Corn Starch
Instructions
- In a mixing bowl, combine ground beef, finely diced onion, breadcrumbs, minced garlic, egg, ketchup, mustard, Worcestershire sauce, salt, pepper, and fresh parsley.
- Shape the mixture into golf ball-sized meatballs.
- Heat olive oil in a large skillet over medium heat.
- Add meatballs to the skillet in batches to avoid overcrowding.
- Brown all sides until golden brown; remove from skillet and set aside.
- In the same skillet, add unsalted butter over medium heat.
- Sauté sliced onions until translucent.
- Stir in chicken broth, beef broth, bouillon cube, onion powder, garlic powder, Worcestershire sauce.
- Allow to simmer for about 5 minutes.
- In a small bowl, mix cold water with cornstarch until smooth.
- Gradually stir this mixture into the simmering gravy until desired thickness is reached.
- Return browned meatballs to the skillet with gravy.
- Simmer together for an additional 10 minutes until meatballs are heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 meatball (85g)
- Calories: 305
- Sugar: 2g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg