Spiced Meatballs and Gravy
Elevate your dinner game with these irresistible Spiced Meatballs and Gravy, a comforting yet boldly flavored dish that's sure to impress. Juicy meatballs made with a flavorful blend of ground beef, ground pork, and warm spices like cumin, coriander, and smoked paprika are browned to perfection before simmering in a luscious homemade gravy. The silky sauce, infused with rich beef broth, Worcestershire sauce, and a splash of heavy cream, adds the perfect touch of indulgence. Ready in just under an hour, this hearty recipe is ideal for weeknight meals or cozy gatherings, and it pairs beautifully with creamy mashed potatoes, fluffy rice, or crusty bread for an unforgettable meal.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 1 large Egg
- 60 milliliters Milk
- 4 cloves Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 500 milliliters Beef broth
- 1 tablespoon Worcestershire sauce
- 60 milliliters Heavy cream
- 2 tablespoons Fresh parsley
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, and milk.
Mince 2 cloves of garlic and add them to the bowl along with the cumin, coriander, smoked paprika, 1 teaspoon of salt, and 0.25 teaspoon of black pepper.
Mix the ingredients gently by hand until just combined. Avoid overmixing to keep the meatballs tender.
Using your hands or a small scoop, form the mixture into meatballs about 1.5 inches in diameter. You should get approximately 16-18 meatballs.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the meatballs and cook until browned on all sides, about 5-6 minutes total. Transfer them to a plate and repeat with the remaining oil and meatballs.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually add the beef broth, whisking continuously to avoid lumps. Stir in the Worcestershire sauce, remaining salt, and black pepper.
Bring the gravy to a gentle simmer and return the browned meatballs to the skillet, along with their juices. Cover and simmer on low heat for 15 minutes, stirring occasionally.
Stir in the heavy cream and allow the gravy to simmer for another 2 minutes to thicken slightly.
Mince the remaining garlic, stir it in with the fresh parsley, and give the dish a final taste for seasoning adjustments.
Serve the spiced meatballs and gravy hot over mashed potatoes, rice, or alongside crusty bread.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 1619 mg | 70% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 99 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 629 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.
