Meatballs and Gravy
Meatballs with gravy is the ultimate comfort food. Tender seasoned meatballs swim in a thick and creamy thyme-infused cream gravy.
- 1 pound ground chuck
- 1 pound ground pork
- 1 cup breadcrumbs
- 6 tablespoons milk
- 2 eggs
- ½ cup grated parmesan
- ⅓ cup grated onion
- 2 cloves garlic (minced)
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground sage
- ½ teaspoon black pepper
- ¼ cup butter
- ¼ cup flour
- 2 cups beef broth
- ½ teaspoon soy sauce
- ½ teaspoon Worcestershire
- 1 sprig fresh thyme
- ¼ cup heavy cream
Preheat oven to 350 degrees.
Create the meatballs by first gently crumbling the beef and pork into a large bowl. Add all remaining ingredients and mix thoroughly to combine.
Scoop out 1-2 tablespoons of the meatball mixture at a time and form into balls. Place each meatball on a rimmed baking sheet, ensuring there is space around each one to allow for even cooking.
Place meatballs in the oven for 20 minutes, or until they reach 160 degrees on the interior.
Prepare the gravy while the meatballs bake. Melt butter in a medium saucepan set over medium-low heat.
Once butter is melted sprinkle in the flour to form a roux and mix with a whisk for 3 minutes.
Slowly add beef broth, a few dribbles at a time, while still stirring. Ensure the liquid is fully incoporated, and repeat until all beef broth has been added. Add fresh thyme sprig, soy, and worcestershire sauce and stir to combine. Finally, stir in heavy cream as well.
Gravy will be thin inititially, let it simmer for approximately three minutes, or until it thickens.
This recipe yields approximately 32 meatballs.
Tip: For added texture, you can sear them in a large skillet over medium-high heat prior to baking the meatballs.
Calories: 658kcal | Carbohydrates: 19g | Protein: 36g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 205mg | Sodium: 1373mg | Potassium: 565mg | Fiber: 1g | Sugar: 2g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 190mg | Iron: 4mg