Ingredients
Scale
- 1 pound ground beef
- ½ cup (54 g) plain breadcrumbs
- 1 large egg, room temperature
- 2 teaspoons dry mustard
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 3 cups (24 ounces) beef broth
- 4 dashes Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- Salt and pepper, to taste
- Parsley, for garnish
Instructions
- In a bowl, combine ground beef, breadcrumbs, egg, dry mustard, garlic powder, salt, and black pepper; mix gently.
- Form the mixture into 1 ½-inch meatballs.
- In a skillet over medium heat, add butter and olive oil, then sear meatballs until browned on all sides.
- Remove meatballs and caramelize onions in the skillet for 12-15 minutes.
- Add beef broth and Worcestershire sauce, scraping up browned bits.
- Combine cornstarch and water, add to skillet to thicken gravy.
- Season gravy, return meatballs to skillet, and simmer covered for 5 minutes.
- Garnish with parsley and serve over mashed potatoes.
Notes
You can prepare meatballs ahead of time and refrigerate or freeze them.
Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
Use store-bought frozen meatballs for a quicker option—just follow the gravy recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 1
- Sodium: 400
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 15
- Cholesterol: 70