Ingredients
Scale
- 3 Tablespoons Olive Oil
- 1 ½ lbs. Ground Beef (85% lean)
- ½ Yellow Onion (finely diced)
- ¼ cup Breadcrumbs (Plain or Italian)
- 2 cloves Garlic (minced)
- 1 large Egg
- 1 Tablespoon Ketchup
- 1 teaspoon Yellow Mustard
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 2 teaspoons Fresh Parsley (roughly chopped)
- 1 medium Yellow Onion (sliced into ½ inch strings)
- 1 Tablespoon Unsalted Butter
- 1 cup Chicken Broth
- 1 cup Beef Broth
- 1 Beef Bouillon Cube (or 1 tsp Better than Bouillon)
- 1 teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ cup cold water + 3 tablespoons Corn Starch
Instructions
- In a large mixing bowl, combine ground beef, diced onion, breadcrumbs, minced garlic, egg, ketchup, yellow mustard, salt, pepper, and parsley. Mix until well combined but do not overwork the meat.
- Using your hands, form mixture into small balls about 1 inch in diameter. Place them on a plate as you shape them.
- In a skillet or Dutch oven, heat olive oil over medium heat. Add meatballs in batches to avoid overcrowding. Cook until browned on all sides (about 8–10 minutes). Remove from skillet.
- In the same skillet, add butter and sliced onions; sauté until onions are translucent. Stir in chicken broth, beef broth, bouillon cube/better than bouillon, onion powder, garlic powder, and Worcestershire sauce.
- Mix cold water with cornstarch in a small bowl. Slowly add to gravy while stirring continuously. Let simmer until thickened.
- Return meatballs to skillet and coat evenly in gravy. Simmer for an additional 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Homestyle
Nutrition
- Serving Size: 4 meatballs (200g)
- Calories: 430
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg