1/2 pound ground beef
1/2 pound ground pork
1/2 cup breadcrumbs
1/4 cup milk
1 small onion, finely chopped
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1/2 cup heavy cream
Salt and pepper to taste
Directions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, onion, egg, salt, pepper, allspice, and nutmeg. Mix until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the meatballs in batches and cook until browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
In the same skillet, melt the remaining tablespoon of butter. Stir in the flour and cook for about 1 minute.
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet.
Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
Stir in the heavy cream and return the meatballs to the skillet. Simmer for another 5 minutes until the gravy is thick and creamy.
Season with salt and pepper to taste. Serve the meatballs hot, with the creamy gravy poured over them.
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Variations & Tips
For a lighter version, you can use ground turkey or chicken instead of beef and pork. If you have picky eaters, consider leaving out the allspice and nutmeg for a milder flavor. You can also add some chopped parsley or dill to the meatball mixture for a fresh, herby touch. For a gluten-free option, use gluten-free breadcrumbs and flour.
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