Recipe Details
Ingredients
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2tablespoonsbutter
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½yellow onion, finely chopped
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1 ½teaspoonsfine salt
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2largeeggs
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⅓cupplain bread crumbs
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¼cupmilk
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¾teaspoonfreshly ground black pepper
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¼teaspoonground nutmeg
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¼teaspoonground allspice
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1pinchcayenne pepper, or to taste
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1poundground beef chuck
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1poundground pork
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2tablespoonsbutter
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3tablespoonsall-purpose flour
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3 ¼cupsbeef broth
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½cupheavy cream
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½teaspoonwhite sugar
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¼teaspoonWorcestershire sauce
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salt and freshly ground black pepper to taste
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cooking spray
Cooking Directions
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Make meatballs: Melt butter in a large skillet over medium heat. Cook and stir onion and salt in hot butter until onion turns translucent, about 6 minutes.
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Transfer onion mixture to a large bowl. Stir in eggs, bread crumbs, milk, black pepper, nutmeg, allspice, and cayenne. Mix in ground beef and pork until well combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
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Make gravy: Melt butter in a large skillet over medium heat; whisk in flour and cook until golden brown, 4 to 5 minutes. Slowly whisk in beef broth. Increase heat to medium-high, whisk in cream, and bring to a simmer. Stir in sugar and Worcestershire. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
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Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
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Bake in the preheated oven until browned and cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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Transfer meatballs to gravy and cook over medium-low heat until warmed through, about 5 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories479 | |
% Daily Value * | |
Total Fat 36g |
46% |
Saturated Fat 17g |
87% |
Cholesterol 194mg |
65% |
Sodium 1206mg |
52% |
Total Carbohydrate 10g |
4% |
Dietary Fiber 1g |
3% |
Total Sugars 2g |
|
Protein 28g |
56% |
Vitamin C 1mg |
1% |
Calcium 76mg |
6% |
Iron 3mg |
16% |
Potassium 429mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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