Low Sodium Classic Meatballs with Gravy
Savor the comforting flavors of **Low Sodium Classic Meatballs with Gravy**, a lighter twist on a timeless favorite! These tender, juicy meatballs are a harmonious blend of ground beef and pork, enhanced with fresh parsley, grated onion, and a hint of Italian seasoning. Simmered to perfection in a rich, homemade, low-salt gravy made from unsalted beef broth, the dish is low in sodium but brimming with taste. The meatballs are pan-seared for a golden crust, then gently cooked in the luscious gravy, ensuring every bite is moist and flavorful. Perfectly served over creamy mashed potatoes or al dente pasta, this recipe is an exceptional choice for those seeking heart-healthy, satisfying comfort food. Ideal for weeknight dinners or meal prep, its simple preparation and wholesome ingredients make it a go-to dish in any home.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Bread crumbs
- 0.25 cup Milk
- 1 large Egg
- 0.5 cup Onion, grated
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons Olive oil
- 2 cups Unsalted beef broth
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Unsalted butter
Instructions
In a mixing bowl, combine the bread crumbs and milk. Let it sit for 5 minutes to allow the bread crumbs to soak up the milk.
Add the ground beef, ground pork, egg, grated onion, minced garlic, chopped parsley, black pepper, and Italian seasoning to the bowl with the soaked bread crumbs.
Mix everything until just combined, being careful not to overwork the meat mixture.
Form the mixture into 1-inch meatballs by rolling between your hands. You should have about 16-20 meatballs.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking them until browned on all sides, about 8 minutes total. Remove meatballs and set aside.
In the same skillet, add the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
In a small bowl, mix the cornstarch and water until smooth. Slowly pour the cornstarch mixture into the simmering broth, stirring constantly until the gravy thickens, about 3-4 minutes.
Reduce the heat to low and add the unsalted butter to the gravy, stirring until melted.
Return the meatballs to the skillet, spooning the gravy over them to coat.
Cover and cook the meatballs in the gravy on low heat for about 10 more minutes, ensuring they are cooked through.
Taste and adjust seasoning with pepper if needed. Serve the meatballs hot, with a generous amount of gravy, over mashed potatoes or pasta.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 1089 mg | 47% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 13.8 g | ||
| Protein | 160.6 g | 321% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 386 mg | 30% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1620 mg | 34% | |
*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.
