Lancaster County Meatballs
Experience the heartwarming flavors of Lancaster County with these tender, flavorful meatballs bathed in a luscious cream-based gravy. This recipe combines a rich blend of ground beef and pork, spiced with nutmeg and garlic, then browned to perfection for a golden, caramelized crust before simmering in a velvety homemade gravy made with beef broth and heavy cream. Perfect for comforting weeknight dinners or special occasions, these Lancaster County Meatballs are easy to prepare in just under an hour and serve as the ultimate comfort food. Pair them with buttered noodles, creamy mashed potatoes, or a slice of crusty bread for an unforgettable meal. Don’t forget the fresh parsley garnish for a touch of color and brightness!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.75 cup Breadcrumbs
- 0.5 cup Milk
- 1 large Egg
- 0.5 cup Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Beef broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, diced onion, minced garlic, salt, black pepper, and nutmeg. Mix until well combined but do not overwork the mixture.
Using your hands or a medium cookie scoop, form the mixture into 1 1/2-inch meatballs and place them on a baking sheet lined with parchment paper.
Heat a large skillet over medium heat and add 1 tablespoon of butter. Working in batches if necessary, brown the meatballs on all sides, about 2-3 minutes per side. Transfer the browned meatballs to a plate and set aside.
In the same skillet, add the remaining tablespoon of butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 3-4 minutes until slightly thickened.
Stir in the heavy cream and return the meatballs to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes until the meatballs are cooked through and the gravy has thickened.
Taste the gravy and adjust seasoning as needed with additional salt or pepper.
Serve the meatballs hot, garnished with fresh parsley if desired. They pair perfectly with buttered noodles, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.6 g | 265% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 6205 mg | 270% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 15.2 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 395 mg | 30% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1787 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
