Meatballs with Tomato with Juice Gravy
Elevate your comfort food game with these tender and juicy *Meatballs with Tomato Juice Gravy*, a hearty dish that’s bursting with flavor. Made from a blend of ground beef and pork for the perfect texture, these homemade meatballs are seasoned with garlic, onions, and breadcrumbs, then simmered to perfection in a rich, tangy gravy crafted from savory tomato juice, butter, and a touch of Worcestershire sauce. This one-pan recipe combines simplicity and bold flavors, making it a weeknight favorite or a cozy weekend indulgence. Serve these melt-in-your-mouth meatballs with their luscious gravy over creamy mashed potatoes, fluffy rice, or al dente pasta for a meal that's pure comfort on a plate. Garnish with fresh parsley for an optional pop of color and freshness. Quick to prepare, family-friendly, and oh-so-satisfying, this recipe is a flavorful twist on classic meatballs that’s sure to become a staple at your dinner table.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 60 g Breadcrumbs
- 1 large Egg
- 60 ml Milk
- 2 pieces Garlic cloves, minced
- 1 medium Onion, finely diced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 750 ml Tomato juice
- 2 tbsp All-purpose flour
- 15 g Butter
- 1 tbsp Worcestershire sauce
- 1 tsp Sugar
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, minced garlic, diced onion, salt, and black pepper. Mix until just combined, being careful not to overmix.
Using your hands or a spoon, form the mixture into meatballs about 1.5 inches in diameter. You should have approximately 16-20 meatballs.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Working in batches if necessary, add the meatballs to the pan and sear them for 2-3 minutes on each side, or until browned but not cooked through. Remove the meatballs from the pan and set aside.
In the same skillet, reduce the heat to medium-low. Add the butter and let it melt. Stir in the all-purpose flour and whisk for 1-2 minutes to form a roux, ensuring there are no lumps.
Gradually pour in the tomato juice while whisking continuously to create a smooth sauce. Stir in the Worcestershire sauce, sugar, and additional salt and pepper to taste.
Return the browned meatballs to the skillet, ensuring they are fully submerged in the tomato juice gravy. Cover the pan with a lid and simmer on low heat for 20-25 minutes, or until the meatballs are cooked through and the gravy has thickened slightly.
Taste the gravy and adjust seasonings if needed. If you prefer a thicker gravy, simmer uncovered for another 5-10 minutes until it reaches your desired consistency.
Garnish with fresh parsley before serving, if desired. Serve the meatballs with the tomato juice gravy over mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 9.5 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1017 mg | 22% | |
*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.
