Meatballs with Creamy Gravy
Indulge in comfort food perfection with these irresistibly tender Meatballs with Creamy Gravy. Crafted from a flavorful mix of ground beef and pork, these meatballs are bound together with milk-soaked breadcrumbs, a hint of garlic, and warm spices like paprika. After being pan-seared to golden-brown perfection, they're simmered in a luscious homemade gravy made from butter, beef broth, heavy cream, and a dash of Dijon mustard for a velvety finish. This hearty dish is perfect for weeknight dinners or special occasions, and pairs beautifully with creamy mashed potatoes, rice, or egg noodles. Ready in just under an hour, this recipe delivers classic comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 120 grams Breadcrumbs
- 60 ml Milk
- 1 large Egg
- 1 small, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 60 grams Butter
- 30 grams All-purpose flour
- 500 ml Beef broth
- 120 ml Heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons, chopped Fresh parsley
- 2 tablespoons Vegetable oil
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, salt, black pepper, and paprika. Mix gently with your hands until just combined, being careful not to overwork the mixture.
Roll the mixture into golf ball-sized meatballs and set aside on a plate or baking tray.
Heat vegetable oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook each side for 2-3 minutes until browned. Remove the meatballs and set aside on a plate (they will finish cooking in the gravy).
In the same skillet, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, whisking constantly to form a roux.
Slowly whisk in beef broth, making sure to eliminate any lumps. Cook for 3-4 minutes until the sauce begins to thicken.
Stir in heavy cream and Dijon mustard. Simmer for 2 more minutes, then season with additional salt and pepper to taste.
Return the meatballs to the skillet, making sure they are submerged in the gravy. Cover the pan and let the meatballs simmer for 10-15 minutes until fully cooked, with an internal temperature of 165°F (74°C).
Garnish with freshly chopped parsley and serve hot with mashed potatoes, rice, or noodles.
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 3.7 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 97 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 614 mg | 13% | |
*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.
